Hi Supermoms,
I have very fond memories of Pondicherry . I have visited and stayed in this beautiful Union territory many times. Every time, the experience has always been new and refreshing. From the visits to the Manakula Vinayakar Temple , Aurobindo Ashram, long walks in the sidewalks of the beach, shopping in M.G.Road and exploring various delicious eating joints, Pondy has always welcomed us with open arms.
The people are so unassuming and my husband and myself found Pondy always destressing. When I got married, my Brother In Law was working in Puducherry and he happily volunteered to be our guide took us around the best places there. We enjoyed great food in the Mission Street 'Jal Ram' ( their phulkas and dal were so tasty) and the best Poori Sambar combo in Surguru. Ice cream in Richie Rich and a hot glass of milk in Ponlait are our other favourite places.
The cuisine of Pondicherry is primarily Tamil . Sambar served in Puducherry was so different
The taste of the sambar was more spicy than the regular sambar. Surprisingly I found that the sambar had the qualities of 'rasam' as the pepper and cumin flavours were so predominant.
My Brother- in- law Shiva, adds that this sambar is ideal to even drink as a soup. You can serve this along with rice or can serve it along with any tiffin.
Recipe Credits : Mr. Shiv Raman and 'The Pondicherry Kitchen'.
Puducherry Style Sambar :
Preparation time : 10 minutes
Cooking time : 40-45 minutes
Serves : 4-6
1 cup = 250 ml cup
Ingredients :
1/2 cup pigeon peas/tuvar dal ( cooked with 2 cups of water with 1/4 teaspoon of turmeric powder)
1-2 green chillies ( slit vertically )
1 medium size onion ( sliced thinly)
2 tomatoes ( chopped)
1 sprig curry leaves
gooseberry size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract juice)
1/4 teaspoon turmeric powder
2 teaspoons oil
1/2 teaspoon mustard seeds
pinch of asafoetida
salt to taste
For roasting and grinding :
5-6 medium size garlic pods
1 teaspoon peppercorn
1 teaspoon cumin seeds
1 sprig curry leaves
3-4 dry red chillies ( I used Salem gundu milagai)
1 teaspoon oil ( I used sesame oil)
For garnish :
handful of cilantro leaves ( torn roughly)
Method :
1. Heat a small pan or kadai with oil and fry the ingredients given for roasting and grinding.
2. Transfer it to the jar of a mixer and add chopped tomatoes and asafoetida.
3. Grind it to a smooth paste and set it aside.
4. Heat a kadai ( small wok) with oil and temper with mustard seeds , green chillies and curry leaves .
5. Add onions , turmeric powder and salt and allow it to cook for 5 minutes ( you can cover and cook) over low flame or till the time the onions soften.
6. Now add the ground sambar paste and 1 cup of water.
7. To this, add the juice of tamarind and allow the mixture to cook over low flame for 15 minutes.
Chef tip : This is an important step.
8. Whisk the dal well and add it to the simmering sambar.
9. Adjust water quantity and allow the sambar to simmer for another 15 minutes.
Chef tips : Simmering the sambar for longer time gives the best taste. You can partially close the kadai and cook.
10. Add the coriander leaves, simmer for another 2-3 minutes and switch off.
Your spicy and delicious Puducherry Style Sambar is now ready to be served for breakfast , lunch or dinner.
Happy Cooking !
With love,
Masterchefmom
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