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!!!!

Amma Special: Kerala Chicken Curry Recipe

I always wonder who taught Amma to cook so well, whatever she makes tastes so good, even if doesn't really know how it taste, Amma is a vegetarian!!! but her chicken curry can give good chef's a run for their money. 

Amma would say the gravy should not be so like liquid that the meat will float in it, nor should it be so thick that rice doesn't taste well with it. This chicken curry has very little ingredients but the taste makes you feel you have so many spices in it.

Kerala Chicken Curry (Kozhi Varthaarchata) 

Preparation Time: 45-60 mins                                                             Serves: 4

Ingredients

Chicken pieces (medium sized pieces) - 1 kg
Freshly grated coconut - 1/2 cup
Garlic - 5-6 cloves
Onions -  2 nos (thinly sliced)
Small onions - 4-5 nos
Curry Leaves - a handful
Cinnamon - 1/2 inch stick
Cardamom - 1 no
Cloves - 2 nos
Coriander powder - 2 tbsp
Chili Powder - 2 tbsp
Turmeric Powder - 2 tsp
Ginger Julienne - 2 tbsp
Oil -  4- 5 tbsp
Green Chillies - 2 slit in halves

Method

1. Clean the chicken pieces and add 1 tbsp ginger julienne + turmeric powder and slit chillies and let this rest till we make the masala for the curry
2. Dry roast garlic for a minute
3. Dry roast cardamom + cloves + cinnamon (whole spices)
4. In a pan heat two tbsp oil, when the oil is hot add coconut+ curry leaves + small onions +  roasted garlic + roasted whole spices.
5. Saute till the the coconut mixture turns red (It should resemble like red ants in Amma's words). Stir continuously or the mixture will burn. 
6. Add Coriander powder and saute for 30 secs, turn of the heat and add the chilli powder
7. Let this mixture cool down and then grind this into a smooth paste.
8. In a thick bottom vessel heat 2 tbsp oil and add onion + ginger + curry leaves and saute till the onions are slightly golden in colour.
9. Add the ground masala and fry this till the oil floats (this should take 2-3 mins)
10. Add the pieces of chicken and very little water cook on low heat till the chicken is half cooked
11. Add salt and cook till the chicken pieces are well done. 
12. If the gravy is too watery keep the lid open and let the curry cook till you get the desired consistency
13. Serve this with Kerala Parathas/Boiled Rice/Rotis

Tips

1. If you wish to make this dry just keep the lid open till all the water evaporates, it tastes equally good.
2. Try to use fresh chicken, trust me it tastes better!!!

Amma Special: Kerala Fish Curry

Amma never had a liking towards Non Vegetarian food, But she made the best non vegetarian food ever. Wonder how she knew how spice goes to make the best fish curry. Amma always says do not think of measuring the ingredients you use "Taste" is what matters. 

So today my blog takes me to the most simplest of Amma's fish curry. 

Kerala Fish Curry 

Traditionally in Kerala households this dish is made in a clay pot. We at home like prawns cooked this way any other fish will always do but for my sisters and me it is prawns that works.

Ingredients

Fish Fillets - 500 gms
(King Fish (Surmai), Sardines (Tarali), Mackarel (Aiyla, Bangda), Prawns
Coconut grated - 1/2 cup
Onions - 2 (cut in halves)
Ginger - 1 inch cut in two pieces
Curry Leaves - Handful
Corriander Powder - 2 tbsp
Chilli Powder - 2 tbsp 
Tamarind Water - 1/2 cup
Coconut Oil - 1 tbsp
Green Chillies: 2 
Salt to taste


Method

1.  Wash the fillets, de-vein the prawns and rub a little salt.
2. In a mixer jar add the onions + curry leaves + Ginger pulse for 5 seconds till it coarsely ground. (If you have a mortar and pestle just crush the ingredients together.
3. Grind together coconut + coriander powder + chilly powder into a smooth paste with as little water as you can. 
4. Now place both these mixtures in clay pot add the Tamarind water and salt. Adjust the taste. At this stage you can also adjust the taste.
5. Add the fish fillets (prawns) let this cook on a low flame for 5-10 mins.
6. Add 1 tbsp coconut oil to this mixture. When the oil float on the surface your fish curry is ready.
7. Add curry leaves and slit green chillies at this stage.

Serve this with hot piping boiled rice and Fish Fry. Anything served on a plantain leaf enhances the taste of the food you eat try this with the Fish curry and rice.