Homemade sambar powder is the quintessential ingredient found in every south Indian household – each having their own mix forming the homemade sambar podi recipe.
The Samabar does not require any introduction, it is what we South indian families eat almost every day. It is present during breakfast, lunch and sometimes even during dinners. Today I would like to share a little story on how to make Sambar Powder at home. This recipe is very easy to make and gives the sambar a fragrance that is unbelievable.
It was the year 2003, I was a new bride and had some knowledge in the kitchen area. Having helped my mother in the kitchen, I was not a total failure but the one thing I wanted was to learn making Sambar Powder at home.
My Sudha chithi (aunt) is an amazing cook and I love her sambar. That colour, that bright orange Sambar powder used by her to make Sambar….there have been so many instances in those early days that i would call her up and check with her whenever i had a confusion with regards to a recipe or ingredients to use in a specific dish.
During one of those days, i asked for her recipe of sambar powder and that homemade sambar powder recipe is something i still use and follow. This recipe never fails…its simple and easy to make and best of all it has got passed on to me from my chithi (aunt)
Here it is from my kitchen to yours, a vibrant and lovely orange homemade sambar powder recipe !!!
In this recipe, we have used two varieties of dried chilli – salem and byadegi. The salem variety are spicy and the skin of these chilli’s are smooth to touch. The Byadegi variety are less spicy and have a very wrinkled texture.
The mixture (recipe shared below) can be powdered in small quantities at home…if one has larger quantities, then a mill is the way to go. I have one near my house and is my go to place to get Sambar Powder ready…
Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.
A little story on the side
Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!
Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside
How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other places..in the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal
Our friends Anu and Jaimon have a small farm, where they grow vegetables like brinjal, pumpkin, beans, green tomatoes and more….. such fresh vegetables…i think i could eat them raw :-)….so when i visited them last week, i plucked green tomatoes and brinjal… (never thought i would pluck vegetables in a city 🙂 )
So here goes…. Green tomato kootu with coconut and dhal
Last week i got really bored of making the usual sambar, rice etc etc…so decided to make a different type of dosa…A dosa made up of ridge gaurd slices..little time consuming but again..pain is gain in taste.
This is a variety of vatral Kozambu that i learnt from my mother…usually the vatral kozambu is a type of sambar without the dhaal and is made with tamarind water.. This particular kozambu is made with 12 masala items and hence is even more tasty
Aapam is a kerala delicacy. Being a working lady, I have slightly modified the way it is prepared so that it suits my time limitation. Gave a surprise to D and was very happy to see smiling faces at the dining table..
Grind coconut and green chillies to a paste and keep aside
Take a kadai and heat oil in it.
Add the thinly sliced onion and saute till they become pink
Once the onions are pink, add all the other veggies and saute for 1 -2 minutes.
Add 3 cups of water to this and cook all the veggies. Also add the cinamon stick, cloves and elachi to this and cook on slow flame.
Once all the veggies are cooked, add the coconut paste and let it boil once and seitch of the gas. (Alternatively one could also add coconut milk in the preperation)
Add few kadi patta leaves (karuvepalai) and sprinkle some drops of coconut oil.
Flat rice aapam
Soak the rice (raw and boiled) in water overnight.
Grind the rice with coconut, sugar and salt to a smooth paste (take care that the paste does not become too watery).
To this smooth paste, add the coconut water which we would have got when we broke open the coconut.
Pour this mixture in a bigger vessel and ferment for 5-6 hours.
Once fermented mix the batter with a ladle (karandi) and store in the fridge for one day.
Though you could use the batter immediately after it has fermented, i somehow get a better texture for the rice aapams if used after one day.
To make the flat aapam, take a tava and heat it. Once the tava is hot add the aapam batter and spread it.
Cover the appam with a lid and cook on slow flame till the white batter turns translucent ..
Turn the aapam over and cover again with a lid and cook for 30 secs again on slow flame.