Chow chow sambar recipe

Preparation time : 25 mins

Cook time : under 25 mins

Chow- chow sambar is a traditional dish, It can be prepared in every south- indian house holds either in occassion or day to day life :) I made this sambar in one fine afternoon, just cooked casually where it turned out perfect and yummy !!! Enjoyed with pickle & pappad ,Clicked and here is the recipe, do try and hope you all enjoy as i did :-)

Ingredients needed :

Chow- chow - 1(medium size)
Toor dal - 1/2 cup
Onion - 1
Tomato - 1
Garlic cloves - 3
Tamarind - a small bit
Green chilli - 1
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Salt

For seasoning :

Oil
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 2 springs

For garnishing :

Coriander leaves

Mehod :

1. Soak toor dal for 20 mins. In a pressure cooker add toor dal, turmeric powder, garlic cloves with enough water and cook for 3- 4 whistles.
2. Once the pressure cooker subsided mash the toor dal with laddle and keep it aside. Wash the chow- chow, peel the skin and cut into medium- sized cubes, And also soak tamarind in warm water.
3. Heat oil in a pan add cumin seeds, once it sizzles add in the mustard seeds, fenugreek seeds, curry leaves and chopped onions. Saute until it turns golden brown in colour.
4. Now add in the slitted green chilli, roughly- chopped tomatoes and spice powder into it. (sambar and chilli powder)
5. Saute for few mins and add in the chow- chow. Add enough water for the veggie to become soft.
6. Once the veggie is half- done, add the mashed toor dal, tamarind extract, needed salt and mix it well. Allow it to cook till the veggie turns soft. Adjust the consistency of sambar.
7. Garnish with coriander leaves.

Serve sambar with steamed rice, pongal or Idly.

Tips :

• Green chilli enhances the taste of sambar.
• You can either prefer onions or shallots according to your choice. (Shallots tastes good in sambar)
• Make sure not to burn fenugreek seeds while tempering, to avoid bitterness.

Serving size : 2 -3

Karuveppilai podi- Curry leaves powder

Preparation time : 15 mins
Cook time : 20 mins

Curry leaves is packed with numerous nutrients that are actually good for health. As i am not a big fan of curry leaves. whenever i see curry leaves, just pick and place it in the corner of my plate. Noting this every time my hubby insists me to have curry leaves along with rice, and tastes good as well healthy. But i never did, Having lots of curry leaves at home tried this curry leaves podi, i loved it much. Do try dis recipe even u like this variety as i did !!

Ingredients needed :

Curry leaves - 1 cup and little more (tightly packed)
Whole black pepper - 2 tsp
Cumin seeds/ Jeera - 2 tsp
Urad dal - 2 tbsp
Channa dal/ Bengal gram - 2 tbsp
Toor dal - 2 tbsp
Red chillies - 4 or as needed
Salt to taste

Method :

1. Wash curry leaves and pat it well with kitchen towel to remove excess water. Spread the washed curry leaves in a cloth for overnight or 6- 7 hours. There should not be any moisture in the curry leaves.
   
2. Dry roast urad dal, toor dal, channa dal till it turns golden brown in colour.
3. Dry roast cumin seeds and black pepper separately till u get nice aroma of it. Add red chillies and roast for few minutes.
4. Dry roast curry leaves in low flame, till it turns crisp. Do not burn it.
5. Allow it to cool. Dry grind the dals, red chillies, cumin seeds and pepper first. Then add in the roasted curry leaves and grind slightly coarse, along with salt needed.
6. Store it in a air- tight container. Stays fresh for longer.

Serve with hot- steamed rice & toppings of ghee.

Tips :

• Make sure to dry the curry leaves without any moisture.
• Oil is not required for roasting. Dry roast in medium- low flame.
• The right time to check the curry leaves whether it is done. ( leaves should break when you crush it with fingers).
• You can also sprinkle curry leaves powder, while making dosa.

Yields : 1 cup