Aachi Samayal: Kuzhambu

VEGETABLE STEW

Vegetable stew is kind of a sothi(Sauce with Coconut milk), what we make with coconut milk and just few vegetables. I use only potato and small onions in my sothi. It is one authentic dish. And stew is having a little variation and this stew can be used as a side dish with Rice and also Chapathi. I made it little spicy as coconut is kind of sweet.

You can use store bought coconut milk or make coconut milk at home. It is really a simple way but takes little more time. So you can grind the coconut with little water and start squeezing it in a bowl with a strainer. Then after all the coconut is being squeezed you can do the process one more time. My side they use the second milk to cook all the vegetables and then when they are cooked they add the first thick milk and finish the dish. Always the first milk will be thick than the second one.

Cuisine : South Indian

Preparation time : 20 mins

Cooking time : 10 mins

Course : Side dish

Main Ingredient : Coconut Milk

Ingredient :

Coconut Milk - 2 cups

Carrot - peeled , chopped 1 cup

Cauliflower - 1 cup

Peas half Cooked - 1 cup

Potato - Peeled, chopped 1 cup

Chili - 5

Turmeric - 1 tsp

Curry leaves

Salt to taste

Preparation :

To make Coconut milk, you have to grate coconut and by adding water you have to squeeze out the milk from the coconut.
You might get around 2 cups of coconut milk. Or you always have an option of buying ready made coconut milk. You can buy those in any local stores.
In a pan(don't use iron skillet, you should not cook coconut milk in the iron skillet), add oil and mustard and urad dal, curry leaves.
Then add vegetables, chili and saute well. you can add the cooked vegetables or half cooked.
Add water and cook for awhile with the lid closed. Add Turmeric. Turmeric is always optional, because mostly stew will be white with out any color in that.
When all the vegetables are cooked, add coconut milk to the pan. Then add salt. After pouring the coconut milk don't cook for long.
Don't boil it. Always put your heat to medium and switch it off in like 3-4 minutes.
Your stew is done.

Serve with Chapathi or Rice

Serving per recipe : 4

Calories per serving : 400 approx

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Instant Tiffin Sambhar

Kuzhambu October 10, 2012

INDIAN TIFFIN SAMBHAR

When it is dosai i always think of this Tiffin sambhar, One of my favorite sambhar what my mom used to make. It is simple and easy but with those crispy dosai when you dip inthis sambhar and eat it will be like heavenly. When i was a kid when my mom used to make this sambhar i wont know how many dosa's i eat. It will taste really good and i used to lick till the last drop :) The taste of the tomato, little tangy and the green chili to add little spice to the dish and few chopped onions that will add texture and crunchiness here and there. I will have this for all three meal. The taste buds will be so excited:)

It is very simple and easy thing to do. You can make it in less than 10 mins. This will be a good choice when you are in a hurry in the morning or dinner. Kids must be super hungry and you ave dosai batter then this sambhar will be a good choice to make. It saves you time and tastes really good. My kids love this. They used to say "Mommy can i have that sauce, it is to yummy" I will be blushing when they say so :) !!!

Cuisine : South Indian

Preparation time : 5 mins

Cooking time : 5 mins

Course : Side dish

Main Ingredient : Tomato and besan Flour

Ingredients :

Besan Flour - 5 tbsp

Tomato - 2 cubbed

Onion - 1 cup chopped

Green chili - 4 slit

Red chili powder - 1 tbsp

Turmeric - 1 tsp

Curry leaves

Salt as required

Preparation :

Itis time to make my favorite recipe, Ok first thing you have to do is grind Tomato, a chili(according to your spice intake) and besan together. The besan is the key to make the dish nice and thick. IT gives that thickness to the sambhar so it is not watery.
Now in a Pan, add 1 tbsp of oil and add mustard, urud dal , when it starts to crackle you can add the curry leaves. I love to add curry leaves to all my south Indian dishes, its the taste and the smell that enhances the recipe.
After the curry leaves are done, now add the onion to add the crunch to the recipe, saute really good. It has to turn nice and brown. Till then you can keep sauteing.
When the onion is done, add the tomato, chili, besan paste to the pan. With little water, or the besan will immediately thicken when it starts to cook. So while add the mix, add with little water so it is not too thick.
Now you can add red chili powder and turmeric. Turmeric is added to all my South Indian dishes. It is good to add.
You can turn the heat down and wait for it to cook or coming to a boil.
Add salt to the dish as required.

Garnish with cilantro leaves

Serving per recipe: 2

Calories per Serving : 200

Enjoy my favorite sambhar and i have lot more sambhar recipe you can have a look. Happy Eating!!

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