Onam Sadya Special: Pooli Inji (Tangy Ginger-Tamarind pickle)

Pooli Inji 

This literally means Tamarind and ginger or Sour ginger. This is a sweet and sour pickle and the ginger gives it the distinct taste, though served in small quantities in a Sadya this pickle is my all time favorite. This can be made a week in advance and stored for as much a month.

On any regular day also Pooli Inji can be enjoyed with curd rice, or Sambar rice, Also try having this pickle with idli or dosas the options are endless. 
My favorite though is have pooli inji with Kalan ( Spicy Malayali Kadi) and papad. 

Pooli Inji

Ingredients

Green Chillies: 1/4 cup finely chopped
ginger: 1/4 cup finely chopped
tamarind pulp: 1/2 bowl 
Mustard seeds: 1 tsp
fenugreek seeds (methi seeds): 1 tsp
curry leaves: 2-3 nos
turmeric 1 tsp
jaggery: 1/2 cup
oil: 2-3 tbsp
salt to taste

Method

1. Heat oil in a pan add fenugreek seeds (methi seeds).
2. Once the methi seeds change colour add mustard seeds & curry leaves
3. After the mustard seeds splutter add the chillies and saute for 1 minute
4. Add the ginger and saute till the ginger pieces are well cooked.
5. Add the tamarind pulp and let this boil, keep stirring occasionally. 
6. When the oil starts to separate add the turmeric powder and salt.
7. Add jaggery and let this cook till the mixture thickens. 

Adjust the salt before it thickens. 

Enjoy this with any of the rice dishes especially curd rice. Store this in an air tight container and refrigerate. Pooli Inji can be stored for upto a month.

Onam Sadya Special: Aviyal (Mildly Spiced Mixed Vegetable)

I would love to go on and on about Amma's culinary skill, but I am running a little behind schedule to put up these recipes as Onam is near.

A little trivia about Aviyal, A mildly spiced mixed vegetable, Aviyal has it is distinct variations in Kerala, but these variations are mild, like adding garlic or tamarind pulp or yogurt. The basic recipe remains the same. 
Amma would always make some of these curries the previous day Aviyal was  one of them,if you asked her she would say it taste better the next day!!!!


 Let us start of with another amazing Amma special: Aviyal

Ingredients


Elephant Yam: 1/2 cup
Red Pumpkin: 1/2 cup
Ash gourd: 1/2 cup
Carrots: 1/2 cup 
Drumstick: 1/2 Cup
Beans: 1/2 cup
(All veggies have to be cut uniformly 1 inch long slices)

Turmeric Powder 1 tsp
Fresh Grated Coconut: 1 cup
Beaten Yogurt: 2 tbsp
Cumin seeds: 1-2 tsp
Green chillies: 2-3 nos
Curry Leaves: 5-6 nos
Coconut oil: 2 tsp
Water: 200 ml
Salt to taste



Method

1. Boil all vegetables in adequate water with turmeric and salt ( Do not ovecook)
2. Grind coconut + cumin seeds+green chillies into a coarse paste enough to blend all ingredients.
3. Add this mixture to the boiled vegetables.
4. Add yogurt and let this come to a boil and add salt.
5. Remove from heat and add coconut oil and curry leaves.

Consistency of the aviyal is very important,it should not be too watery and too dry, At the time of boiling veggies if you think there is excess water drain it a little, this water can also be used as vegetable stock.

Enjoy Aviyal with rice and sambar.

Onam Sadya Special: Kerala Sambar

Onam the Harvest festival of Kerala is round the corner. This will be the first onam without my darling grandmother...This festival is close to all Malayalis and is celebrated by Malayalis all across the world irrespective of cast and creed. Every Malayali welcomes the king of Kerala Mahabali to their homes.

 Onam has always been special to my family because Amma would make it special for us, as kids we siblings never really knew why it was celebrated but eating on a plantain leaf was something we looked forward to. Onam is special to me as the whole family would get together a night before to prepare for this meal.

So this is my tribute to my grandmother...Amma 

In the coming days till  15th September around Onam time I will post atleast one recipe that is served for Onam.

So here goes my first recipe

The Sambar Trivia (Spicy Curry with Lentils & Vegetables)
 

Though I love everything served on the plantain leaf Sambar is my most sort after curry.  Sambar is made practically on any other normal day, but without Sambar the Sadya is incomplete.

Sambar mixes and masalas are available in department stores,but I am a little old school I make my own sambar masala and if you want the Sambar to taste yummier try making the masala at home.

I know this literature need not be told, but Sambar by Malayalis is very different form what you get at your regular South India hotels, because it is not sweet, the Sambar is pungent and spicy. So if you are accustomed to eating the sweet Sambar this will be a little different for your palate

The vegetables you add to your Sambar determine the taste of this curry and each one in unique. My favorite is the one with drumstick, this can also be made with Okra, Brinjal & only plain onions.

Amma would always put potatoes in Sambar, try it is really yummy the potatoes enhance the taste of the Sambar.

The other most important ingredient in a Sambar is  Asfoetida (Hing), this should be best quality you can get. 

I also recommend if you do not wish to make this masala and intend to have Malayali Sambar, try the Eastern Sambar Masala. 

The best asfoetida is the raw blocks that you can get at your kirana or I suggest LG Asfoetida. 

Amma never had any measurements in mind she cooked with love, and that is what she has taught us, So measurements may vary and trust your instincts when you make something. 

Golden Rule to cooking : ALWAYS TASTE YOUR FOOD BEFORE YOU SERVE!!!!!!

Sambar Ingredients

Tur Dal : 1 cup (boiled)

Onions: 2 nos (Diced)

Drumstick: 2 nos (cut in 2 inch pcs)

Red Pumpkin: half cup (cubed)

Brinjal: half cup (cubed)

Potatoes: 2 nos (Diced)

Tomatoes: 2 nos (Diced)

Tamarind pulp: half a cup 

Curry Leaves

Water: 300 ml

Turmeric powder: 1 tsp

Salt to taste

* Okra: Dice the okra in halves, Saute them in oil till the stickiness evaporates and the Okra is well cooked. If you use the okra directly the Sambar will be very slimy.

Sambar Masala

Fresh Grated Coconut: 1/2 cup

Oil: 3-4 tablespoon

Fenugreek seeds (methi seeds): 1/2 tsp

small shallots (small onions): 5-6 nos

Curry leaves: 5-6 nos

Coriander powder : 2-3 tsp

Chilli powder: 2-3 tsp

Asfoetida: 2-3 tsp 

Tempering

Oil: 2-3 tsp

Mustard seed: 1 tsp

Dried Red Chillies: 2-3 nos

Method:

Sambar Masala

1. Heat Oil in a non stick pan. Once the oil is hot add the fenugreek seeds once they crackle add the coconut, curry leaves & small red onions.

2. Keep stirring this mixture to avoid the coconut getting burnt. Saute this mixture till the coconut is red in colour should look like red ants and when the oil starts to separate a little.

3. Add the coriander powder and give it a quick stir.

4. Remove from heat and add the chilli powder and asfoetida. 

5. Let this mixture cool down and then grind this into a smooth paste.

Sambar

1. Boil the tur dal with turmeric and asfoetida. ( This can be pressure cooked)
2. Boil the vegetables in adequate water add turmeric powder and a little chilli powder.
3. Add the freshly made masala once the potatoes are firm but cooked well.
4. Let this mixture boil for 2-3 minutes. 
5. Add the tamarind pulp and let the mixture simmer for 2-3 minutes.
6. Add salt and mix well.

 Tempering

1. Heat oil in a pan add the mustard seeds, after they start crackling add the dried chillies.
2. Mix this to Sambar and then add curry leaves.


Sambar is best served with Boiled Rice, Ghee, Cabbage Toran and Pappad

Enjoy!!!!