Sambar Powder Recipe - Karnataka style

I have already posted a version of Sambar powder which is my MIL's version and is typical Andhra style and today I am posting my mom's version.My mom prepares the sambar powder in a huge quantity and she gets it powdered in a mill and this easily lasts for an year and she even gives me from her supply.This sambar powder is very flavorful and we use the same for sambar as well as few rasam varieties like Bele Saaru , Holige Saaru,Tomato Rasam etc.This version of Sambar powder is quite different from my earlier recipe Andhra style Sambar powder and this is a typical Karnataka style preparation.You need to follow the exact measurements and hence I suggest you to buy the ingredients fresh with the exact measurements.It is laborious process but its worth the effort and makes it convenient for you for a long time.

Sambar Powder Recipe:

shelf life : 1 year

Ingredients:

1 kg Coriander seeds

1/2 kg Byadige Red chillies(for color)

1/2 kg Guntur Red chillies(spicier variety)

150 gms Cumin seeds

150 gms Peppercorns

100 gms Fenugreek seeds

50 gms Mustard seeds

50 gms Turmeric sticks

1 packet(50 gms) Asafoetida(good quality rock variety,LG or similar)

1 cup Curry leaves

1 tsp Oil,to roast

Method:

• In a kadai/pan dry roast each variety - cumin seeds,pepper corns,fenugreek seeds,mustard seeds separately until they pop up and get roasted and keep them separately.
• Dry curry leaves nicely and dry roast until they are crisp and no moisture is seen.
• Dry the turmeric sticks in sun nicely and keep them ready.
• Heat 1/2 tsp oil in the pan and add coriander seeds and fry them until they turn slight brown in color and remove them and keep aside.
• Heat 1/2 tsp oil in the same pan and add both the varieties of red chillies and fry them until they turn red and remove them and keep aside.
• Break the asafoetida into small pieces and keep them aside.
• Let all the ingredients come to room temperature.
• Mix all the ingredients and get them ground in a flour mill or grind the ingredients in a mixer in small batches to a fine powder.
• Sieve the powder if necessary.Spread it on a wide deep bottomed vessel and dry it in shade for a day.
• Store the sambar powder in an air tight container or in small pouches in refrigerator.

Use it in the recipe as required.

Notes:

1. Because of the humidity in Mumbai I usually keep the big pack of Sambar powder in a ziplock bag in fridge and take out small portion in to an air tight container and use it on daily basis.This way it stays fresh and also not get spoilt.
2. Use the measurements correctly to get aromatic Sambar powder.
3. The addition of Byadige chillies gives the nice red color to the sambar,so do not miss using them.
4. You can grind 1/3 cup of grated coconut with a large tomato and 2 tbsp of sambar powder and add to any vegetable sambar,it tastes delicious and gives the typical Karnataka style sambar.
5. You can use this sambar powder in various vegetable curries/stir fries and also to make spicy chapatis like theplas,onion chapati etc.
6. If you do not get turmeric sticks use same quantity of turmeric powder in the recipe.
7. You can easily make half quantity by reducing the ingredients to half.
8. Use good quality rock form of strong Asafoetida for an aromatic sambar powder.

Check out few Sambar varieties in my blog:

1. Gummadikaya(Red Pumpkin) Sambar
2. Mullangi(Radish) Sambar-with freshly made masala

Lal Bhaji (Lal Math) Saag | Red Amaranth Stir fry

I got introduced to Lal Bhaji or Lal Math which is red colored Amaranth leaves only after coming to Mumbai and is available here through out the year.I use lot of greens in my cooking and apart from Palak and methi I use green amaranth and red amaranth a lot in my cooking.While palak and methi are very versatile greens and can be used in various varieties,I am left out only few options with amaranth leaves.Most of the times I end up preparing either Stir fry or pair it with moong dal(Amaranth-moong dal stir fry) or in a dal or curry with the amaranth leaves.Today I am posting a very simple and healthy stir fry using Red Amaranth leaves but completely packed with garlic flavor and I just love to eat it with Rice or Bhakris.

Lal Bhaji Saag | Red Amaranth leaves Stir fry:

(Serves 2-3)

Ingredients:

1 big bunch Red Amaranth leaves/Lal Bhaji/Lal Math

1 big Onion,roughly chopped

4-5 Green chillies,finely chopped

5-6 Garlic pods

2 tbsp Oil

Salt to taste

Method:

• Clean the amaranth leaves and wash them properly and soak it in salted water for 8-10 mins.Chop the leaves finely along with tender stalks.
• Crush the garlic pods slightly and add this garlic pods to the chopped amaranth leaves and mix it well for 1-2 mins by pressing the garlic pods with your fingers/palm to infuse the flavor of garlic in the greens.This process adds a nice flavor to the stir fry,so do not miss doing this process.
  Heat oil in a kadai and add chopped onions and green chillies and fry for few mins until onions turn pink.
• Now add the amaranth leaves mixed with garlic and fry for 10-12 mins until the amaranth is cooked.Take care that you would not over cook the greens,they taste best when they are cooked right.

Serve it hot with Roti/Rice/Jowar Bhakri/Bajra Bhakri.

Notes:

1. You can use green amaranth leaves and follow the same process.
2. I usually do not add any seasonings in the oil as I like the garlic flavor to dominate in the recipe.You can reduce the garlic if you are not a big fan of it.
3. I like to keep this recipe simple as it tastes best as it is and I love to eat this with Jowar or Bajra Bhakris.
4. Use only tender stems of the greens for this recipe.Chop them roughly.

Avarekalu Pulao | Hyacinth Beans Pulav | Avarekalu Recipes

Pulao features at least once in a week at my place. My mom used to make this for breakfast and pack the same dish for lunch.Now many of you might be wondering - pulao for breakfast??. My kannadiga friends would however not find it unusual given that in Karnataka Bhat/Bath - a rice variety like Vangi bath, Batani bath, Bisi Bele Bath, Chitranna(Lemon rice), Tomato bath, Veg Pulao, Capsicum bath, Puliyogre etc are usually prepared for breakfast. These varieties are easily available for breakfast and lunch in Darshinis and other hotels in Bangalore.My mom used to make various bath varieties as it is a single pot meal which is quiet convenient to prepare for those busy morning hours and since we used to leave quite early in the day during our school and college days we also used to get the same, packed for our lunch.

At my MIL's place, the concept of eating rice variety for breakfast is something new and hence TH was never fond of it.After my marriage I rarely prepared these bath varieties for breakfast except on the festival days.Now all these kind of bath varieties and pulaos mostly appear on our weekend lunch as I do not like to slog in the kitchen on weekends and hence look for these kind of simple one pot meals which I can finish preparing in flat half an hour.

Today I am posting a simple Avarekalu Pulao which is again a delicacy from Bangalore.Though it is not a very traditional dish,it has been becoming popular these days in many wedding and function menus.If you are a avarekalu lover you should try this simple yet delicious pulao as avarekalu adds a nice flavor to it.

Also check out other Avarekalu recipes in my blog here.

• Avarekalu Benne Usli with Utta rotti
• Avarekalu Mixure
• Pithikipappu(Special Avarekalu dal) with Bilavalige(Rice flour Rotti)
• Avarekalu Kadubu(Tiny Rice flour balls snack with Hyacinth beans)
• Avarekalu Akki Tari(Rice Rava)  Uppittu(Upma)

Avarekalu Pulav Recipe:

(Serves 2)

Ingredients:

1 cup Basmati Rice or Jeeraga Samba or regular Rice

1 3/4 cup water

1 cup tender Avarekalu(Hyacinth beans)

8-10 Cashew nuts,split into halves

1 big Onion,sliced

1 Bay leaf

1" Cinnamon

2 Cloves

2 Marathi Moggu

1 green Cardamom

Salt to taste

1 1/2 tbsp Ghee

1 1/2 tbsp Oil

to grind:

3/4" Ginger

4-5 Garlic pods

3-4 Green chillies

1/3 cup grated Fresh Coconut

1/4 cup Coriander leaves

1/2" Cinnamon

2 Marathi Moggu 

1-2 Cloves

Method:

• Wash and soak basmati rice(or other rice what you are using) for 10 mins.
• Grind all the ingredients under the section 'to grind' to a fine paste by adding little water.
• Heat oil and ghee in a pressure cooker and add Biriyani leaf, cinnamon, cardamom, marathi moggu and cloves and fry them for a minute.
• Add sliced onions and fry until they turn translucent and then add the tender avarekalu and fry them nicely for 2 mins.
• Add ground masala and fry the mixture until the raw smell disappears.
• Add washed basmati rice and fry the rice for 2 minutes.Stir it gently.
• Add the water (1 3/4 cups) and also salt and let it come to a boil.If you are using sona masuri or equivalent increase the water quantity to 2 cups.
  
• Pressure cook for 1 whistle and reduce the flame and cook for 8-10 mins.
• Heat ghee or oil in a small kadai and add cashew nuts and fry them and garnish the pulao with the fried cashew nuts.

Serve the pulao hot with Onion-tomato raita or Boondi raita.

Notes:

1. If you cannot find Marathi Moggu you can ignore using it but it lends a nice flavor to the pulao.
2. Use fresh and tender Avarekalu for the pulao.If you do not get hold of fresh ones,you can use frozen ones as well.
3. If using Basamati rice, for 1 cup rice you can use 1 3/4 -2 cups of water and if you are using any other rice use 2 - 2 1/4 cups of water for 1 cup of rice.

Check out various Bath and Rice varieties which are ideal for lunch box in my blog here:

• Bisi Bele Bath -Truly Karnataka Style
• Carrot Rice 
• Hare Chane Ke Pulav | Fresh Chickpeas Pulao
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maavinkay Chitranna/Raw Mango Rice - Version 1
• Mamidikayi Gojju Annam/Raw Mango Rice -Version2
• Methi-Peas Bath
• Puliyogre/Pulihora
• Sabsige Soppu(Dill leaves) Chitranna
• Tomato Bath-Karnataka Style
• Vangibath/Eggplant Rice-Karnataka Style
• Methi Pulao | Fenugreek Leaves Pilaf
• Mixed Vegetable Pulav
• Mint Pulav /Pudina Rice
• Palak(Spinach) Rice