Channa, Brinjal, Drumstick Sambar – Salem style

2/3 cup Channa soaked in water overnight
10-12 big – cut - pieces of (brinjal)
8-10 pieces - cut - drumsticks
1 or2 medium size  onion
1 or3 medium size tomato
4-5 kari veppillai leaves
1/2 tea spoon kadugu
1/2 tea spoon milagai podi (optional)
1 tea spn sambhar podi

1/2 tea spoon tamarind juice / pulp

2 tea spoon – Kothumalli leaves
Oil
Salt

Method:
Soak chickpeas overnight and cook 6 – 7 whistles in a pressure cooker.

Make sure to drain off all liquid and give a good wash

 

Heat a little oil and add kadugu seeds.

 

 

When they start cracking, add kari veppillai leaves and onion.

Fry till onions are slightly brownish. Add tomatoes and salt.

Fry for 2-3 minutes till tomatoes become soft

(salt helps in cooking tomatoes faster).

Now add brinjal and drumsticks, pour in half a cup of water.

Cover the pan and cook on a medium heat till they are done (do not overcook).

Add chili powder, sambar powder, boiled & cooled channa. Mix well.

Add the tamarind juice/pulp.

Cook for another 3-4mins.

Remove from stove and garnish with kothumalli leaves. (Remember, this is a dry dish unlike any other sambar which is like gravy).

Serve hot

 

 

 

Serves : 3-4

 

Preparation time : 30mins  

 

 

** recipe sent by Ramesh

Drumstick (முருங்கைக்காய்) soup

Drumstick Soup

You Need:

• Drumstick 3 or 4, cut into 3″ pieces
• 1/3 cup onions chopped
• 1 tsp butter
• 2 cloves powdered (lavang or grambu)
• 1 bayleaf
• 1/2 tsp black pepper powdered
• salt to taste

METHOD:

• Wash the drumsticks and cook them in sufficient water.
• Squeeze the inner flesh and keep aside. (Discard the outer skin)
• Blend this with water into a fine paste.
• Heat butter in a kadai and fry onions.
• Blend this also into a fine paste
• Mix the two pastes.
• Add pepper powder, lavang powder, balyleaf, salt to this and cook with water.
• Serve hot with a dollop of butter

** Recipe sent by Ramesh 

rajappa

10:30am on 8th Feb 2008

*** recipe from Ramesh