Paava kai sambar Bitter guard /Karela sambar

Bitter guard has bitter taste so many people don't like even I hated bitter guard until I ate it in sambar.Bitter guard sambar will less its bitter taste because we increase the amount of chilly powder and tamarind .Try this sure you will like it.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Bitter guard - 1 medium size

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 3/4 the lemon size

Sambar powder - 1 1/4 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop bitter guard in circles and remove the seeds inside it .
2. In a kadai add 1 table spoon of oil when it gets hot add the bitter guard and fry it until it turns slightly brown then add onion and tomato and fry until tomato gets soft.Now pour the toor dhal and Cover it with the lid and cook it in the medium fire until the Bitter guard gets soft.
3. When the bitter guard gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
4. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Bitter guard sambar is ready...

Winter melon sambar Pusanikai or vellai panrangekai sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,Beans,Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitterguard(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Winter melon /pusanikai/vellai parange kai - 3/4 cup of chopped(chop them to inch cubic pieces)

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 1/2 the lemon size

Sambar powder - 1 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, winter melon(pusanikai) ,onion and tomato. Cover it with the lid and cook it in the medium fire until the winter melon gets soft.
2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when uraddhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Sambar is ready to be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bittergaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Beans sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,winter melon(white pumpkin)Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitter gaurd(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Beans - 10 nos

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 1/2 the lemon size

Sambar powder - 1 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop beans in to 1 inch pieces.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, beans ,onion and tomato. Cover it with the lid and cook it in the medium fire until the beans gets soft.
2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Sambar is ready o be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bitter gaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Paasi parupu sambar Moong dhal sambar

Ingredients:

Moongdhal (Paasi parupu) - 1/2 cup

Onion - 3/4 medium sized

Tomato - 1 medium sized

Green chilly - 3 nos

Potato - 1 medium sized

Tamarind - 1/2 lemon size

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Turmeric powder - 1 pinch

Salt - As required

Recipe:

1.In a vessel add moongdhal,chopped onion ,chopped tomato,peeled and chopped potato and chilly boil them in cooker for three sounds.

2.Soak the tamarind along with salt for 10 mins and take juice from it .

3.Now add the tamarind juice and turmeric powder with boiled mixture of dhal,onion etc pour this is in a tawa and allow it to boil for 10 mins..

4.Now in a small tawa add oil when it gets hot add asafoedita mustard seeds when it splatters add uradh dhal and pour it in boiling sambar.

sambar ready.............