Vegan/Vegetarian South Indian Stew

This South Indian vegetarian (Vegan) stew is inspired by the recipe Vengaaya Sambhar by Viji Varadarajan

Ingredients:

1/2 cup	Red Gram/Thuvaram Paruppu/Thuvar Dhal (Toor Dhal)
pinch	Asafoetida/ Hing powder
1 1/2 cups	Water- soak a golf ball sized piece of tamarind in this water.
3 tablespoons	oil
¼ teaspoon	Mustard seeds/kadugu/rai
1/2 cup	Red diced onions
10	curry leaves/Karuveppalai/Kari Patha torn or crushed
¼ teaspoon	Black gram/ulutham paruppu/urad dhal (optional)
¼ teaspoon	Fenugreek seeds/Methi/mendhiyam
A few	Curry leaves/Karuveppalai/Kari Patha torn
2 cups	Vegetable of your choice (okra/bindi, eggplant/brinjal, drumstick, etc.)
4 teaspoons	Sambar powder

Method:
1. In separate small saucepan, on medium heat boil toor dhal. Wash first and add 1 1/2 cup water and a pinch of Asafoetida. Continue to boil until dhal is mushy.
2. Soak the tamarind in 1 1/2 cups warm water for about 10 minutes.
3. In a separate bowl, keep the diced onions, curry leaves, Fenugreek seeds/Methi/mendhiyam, and urad dhal.
4. Heat a deep vessel (pan that can hold about 6 cups of food). Put oil in the bottom. When it heats, add mustard seeds. When they pop add the contents of the bowl in step 3. Stir for about 1 minute or until a nice aroma comes. (Note some people will add only spices and not onions to this seasoning, I find that the curry leaves brown too quickly, and the urad dhal blackens and hardens slightly. To combat this, I place all these items in together.)
5. Add 2 cups water.
6. Add sambar powder and vegetables, stir well.
7. Keep on medium heat until it boils. Let boil for about 10 minutes. This will thicken it slightly.
8. Keep checking dhal throughout. More water may need to be added if it starts to evaporate and dhal has not become mushy yet. When dhal is mushy, try to mush some with spoon in pot. Add this dhal into the sambar.
9. Strain the tamarind from the water by squeezing the tamarind pieces to retain the juice. To strain remaining small pieces, use a tea strainer or similar device while pouring the water into the pan.
10. Now the heat on sambar should be on simmer. When dhal is done and mushy, add to sambar.
11. Taste for salt and add little at time to get to your preferred salt level. I usually add by sight and taste until it’s to our salt level. I think I added about 1 to 1 ½ teaspoons.

When all steps are completed, turn off flame after it has been on low heat about 15 minutes. Let sit off flame for about thirty minutes or so before eating. Serve hot with plain rice and if desired, ghee, and side dish curries of your choice. Some may also prefer to mix the sambar and rice with papard (Indian Chips) or American potato chips for a crunchy effect.

Related Posts/Sites:
Sambar Varieties - Recipes
Vathhal Kozhumbu
Besan (Chick pea flour) Sambar
Savory Sambar
Mysore Sambar
Homemade Sambar Powder
Eggplant Sambar

Related Posts/Sites:
Join Viji's Fan Page on Facebook
Insights and Inspirations of Viji Varadarajan
Viji’s website- Viji Samayal
Brahmin Recipes by Viji Varadarajan on Magic Chef Hat, October 2008
Fusion in the Kitchen – The Hindu, March 2009
The tradition continues – Harmony Magazine, September 2007

tags : "cookbook authors", "south indian food", "tamil brahmin", "tamil food", "vegetarian samayal", traditional cookery "indian cooking" vegetarian "Indian vegetarian cooking" "pure vegetarian cookery' sambar stew vegan vegetarian gravy

Burritos with Ginger/Tamarind Sauce: A Mexican Indian Delight

This is a recipe posted a little over two years ago in my blog at Alaivani! Enjoy a blast from the past!

Recipe: Burritos with Ginger/Tamarind Sauce: A Mexican Indian Delight

There are two steps to this fusion dish:

1. Prepare the ginger/tamarind sauce.

2. Prepare the burrito.

Ginger Tamarind Sauce (Pulinji)

Ingredients:

3 tbspn Finely minced fresh ginger

2 Finely chopped green chilis
1 cup water

Small ball Tamarind, small ball, a little bigger than a gooseberry
1 tbspn Chilli powder
1 tsp Mustard seeds
6-10 Curry leaves
5 Fenugreek seeds
3 tbspn grated jaggery (or brown sugar)

1-2 tspn salt to taste

5 peppercorns
3 tbspn Oil

rice powder (optional)

Method:

Step 1:
Soak tamarind in 1 cup warm water for 15 minutes and extract the juice. This should yield about a cup of thick tamarind extract. Filter it and keep aside.

Step 2:
Dry roast fenugreek seeds until the color changes. Powder it and keep aside.

Step 3:

Heat Oil in a pan.

Step 4:

When oil is hot, add the mustard seeds.

Step 5:

When mustard seeds pop, add the ginger, green chilies and curry leaves. Stir fry about 5 minutes.

Step 6:

Add the tamarind water, chili powder, fenugreek seeds-powdered, peppercorns, salt, jaggery. Boil about 15 minutes – 5 minutes on high, 10 minutes on low.

This will thicken as it cools. If you want to thicken it quicker, add a few pinches of rice powder. When you use this sauce, use it in small doses, it is quite full of taste (potent)!

Adapted from: http://myworksh0p.blogspot.com/2007/01/puliyinjitamarind-ginger-hot-sauce.html

Burrito-

1 16 oz can vegetarian refried beans - warmed

½ cup each diced veggies per your taste including

tomatoes, mushrooms, green/red/orange pepper, onion, lettuce, etc.

2-4 large tortillas

2 tspn sour cream

2 tspn guacamole (optional)

To make the burrito with pulinji (ginger/tamarind sauce).

Step 1:

Place the tortilla on the plate. Spread the refried beans in the center. Put on the veggies.

Roll up. Using sour cream while rolling up the ends of the bread acts like a glue.

Step 2:

After it’s rolled up, drizzle the pulinji sauce over the top of the burrito per taste.

Step 3:

If you use guacamole it could be on the side.

Enjoy!

Related Links:
See Nupur's Mexican Fiesta (a vegetarian version of Mole sauce included!)
Original Recipe- 8th post on Alaivani!

Thank you for reading and spending time on my blogs!