Dakshin -- Spicy Tamarind Sambar

November 29, 2000

Pictures of the recipes I'm posting here may be found at:

http://home.earthlink.net/~meritra/dakshin

They are also available (only 7 of them) in MC format (zipped) there.

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<Nam>

Spicy Tamarind Sambar - Vatral Kuzhambu

</Nam></Summ>

<RcpE name= " Spicy Tamarind Sambar - Vatral Kuzhambu " author= " Chandra

Padmanabhan " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Spicy Tamarind Sambar - Vatral Kuzhambu

Recipe By :Chandra Padmanabhan

Serving Size : 4 Preparation Time :0:15

Categories : appetizer Soups & Stews

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

a lemon-sized piece of tamarind pulp

2 cups hot water

5 ounces golden shallots -- peeled and chopped*

3 Tablespoons Sambar Powder

salt to taste

2 tablespoons powdered jaggery

2 tablespoons besan (chickpea flour)

4 Fluid Ounces Water

FOR TEMPERING:

3 tablespoons sesame oil

2 red chili peppers -- halved

1 teaspoon brown mustard seeds

1/2 teaspoon asafoetida powder

1/2 teaspoon fenugreek seeds

1 teaspoon red gram dal (pigeon peas -- toor dal), picked ov

1 teaspoon bengal gram dal (yellow split peas -- picked over and

rins

1 teaspoon black gram dal (washed urad dal)

a few curry leaves

Soak the tamarind in 2 cups (16 fl oz) hot water for 15 minutes. Strain the

tamarind water into another container, squeezing as much liquid as possible out

of the tamarind pulp. Discard pulp. Set the juice aside.

TEMPERING: Heat sesame oil in a heavy saucepan. Add red chillies, mustard seeds,

asafoetida powder, and fenugreek seeds. When the mustard seeds splutter, add red

gram dal, Bengal gram dal, black gram dal, and a few curry leaves. Sauté until

the dals turn golden.

Now add the shallots. Sauté for 2 minutes. Add sambar powder. Sauté for 1

minute. Finally, add the tamarind juice, salt to taste, and jaggery. Cover and

simmer on a low heat, about 10 minutes. Meanwhile, make a batter with the besan

and 1/2 cup (4 fl oz) water. Add to the sambar. Boil for 2 minutes.

Serve hot with rice.

If you cannot get shallots, use spring onions or scallions instead. Eggplant

(aubergine), sweet pepper (capsicum), or radish can also be used. Eat this tart,

spicy sambar with more rice than usual, and a few drops of hot sesame oil or

ghee. It can also be served with Rice Pongal.

Preparation time: 15 min. cooking time: 30 min.

Cuisine:

" Indian "

Source:

" Dakshin - Vegetarian Cuisine from South India "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Copyright:

" 1999, Periplus "

Start to Finish Time:

" 0:45 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 21g Fat (58.4% calories

from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 23mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

appetizer

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IPrp>

peeled and chopped*

</IPrp>

</IngR>

<IPrp>

halved

</IPrp>

</IngR>

<IPrp>

toor dal), picked over and rinsed

</IPrp>

</IngR>

<IPrp>

picked over and rinsed

</IPrp>

</IngR>

<DirS>

<DirT>

Soak the tamarind in 2 cups (16 fl oz) hot water for 15 minutes. Strain the

tamarind water into another container, squeezing as much liquid as possible out

of the tamarind pulp. Discard pulp. Set the juice aside.

</DirT>

<DirT>

TEMPERING: Heat sesame oil in a heavy saucepan. Add red chillies, mustard seeds,

asafoetida powder, and fenugreek seeds. When the mustard seeds splutter, add red

gram dal, Bengal gram dal, black gram dal, and a few curry leaves. Sauté until

the dals turn golden.

</DirT>

<DirT>

Now add the shallots. Sauté for 2 minutes. Add sambar powder. Sauté for 1

minute. Finally, add the tamarind juice, salt to taste, and jaggery. Cover and

simmer on a low heat, about 10 minutes. Meanwhile, make a batter with the besan

and 1/2 cup (4 fl oz) water. Add to the sambar. Boil for 2 minutes.

</DirT>

<DirT>

Serve hot with rice.

</DirT>

<DirT>

If you cannot get shallots, use spring onions or scallions instead. Eggplant

(aubergine), sweet pepper (capsicum), or radish can also be used. Eat this tart,

spicy sambar with more rice than usual, and a few drops of hot sesame oil or

ghee. It can also be served with Rice Pongal.

</DirT>

<DirT>

Preparation time: 15 min. cooking time: 30 min.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Dakshin - Vegetarian Cuisine from South India

</Srce>

<CpyR>

1999, Periplus

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Sambar Powder (sambar Podi)

Recipe By :Chandra Padmanabhan

Serving Size : 0 Preparation Time :0:30

Categories : Condiment

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

2 cups red chili peppers (approx. 2 oz)

1 3/4 cups coriander seeds

4 tablespoons cumin seeds

5 1/2 tablespoons fenugreek seeds

1 1/2 tablespoons black peppercorns

1 1/2 tablespoons brown mustard seeds

2 teaspoons bengal gram dal (yellow peas -- chana dal), picked o

2 teaspoons red gram dal (pigeon peas -- toor dal), picked ov

2 teaspoons poppy seeds

2 large sticks cinnamon bark

a few curry leaves

2 teaspoons ground turmeric

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the red chillies and

saute' for 2-3 minutes.

In a heavy saucepan, one at a time, dry-roast the coriander seeds, cumin seeds,

fenugreek seeds, black peppercorns, mustard seeds, Bengal gram dal, red gram

dal, poppy seeds, cinnamon bark and a few curry leaves, until they each give off

a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a

fine powder.

Store in an airtight container and use as required. Preparation Time: 30 min.

Cuisine:

" Indian "

Source:

" Dakshin - Vegetarian Cuisine from South India "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Copyright:

" 1999, Periplus "

Yield:

" 7 oz "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 652 Calories; 42g Fat (44.2% calories

from fat); 21g Protein; 98g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

64mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Condiment

</CatT>

</CatS>

<IPrp>

chana dal), picked over and rinsed

</IPrp>

</IngR>

<IPrp>

toor dal), picked over and rinsed

</IPrp>

</IngR>

<DirS>

<DirT>

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the red chillies and

saute & apos; for 2-3 minutes.

</DirT>

<DirT>

In a heavy saucepan, one at a time, dry-roast the coriander seeds, cumin seeds,

fenugreek seeds, black peppercorns, mustard seeds, Bengal gram dal, red gram

dal, poppy seeds, cinnamon bark and a few curry leaves, until they each give off

a strong aroma. (However, do not roast the ground turmeric.)

</DirT>

<DirT>

Place all the ingredients in an electric blender or food processor. Blend into a

fine powder.

</DirT>

<DirT>

Store in an airtight container and use as required. Preparation Time: 30 min.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Dakshin - Vegetarian Cuisine from South India

</Srce>

<CpyR>

1999, Periplus

</CpyR>

</RcpE></mx2>

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