Tomato Sambar

It is one of the tangy flavoured sambar prepared within few minutes. It can be considered as instant sambar.

Type: Curry

Serving: As desired

Preparation time: 10 minutes

Ingredients:

Tomato – 3 to 4

Grated coconut -1 tablespoon

Sambar Powder – 2 teaspoon

Oil – 1 tablespoon

Mustard Seeds -1 teaspoon

Curry Leaves – 10 leaves

Crushed Garlic – 4 to 5 pods

Chopped Onion - 1

Coriander Leaves – 2 to 3 sticks

Salt to taste

Water

Preparation Method:

Grind tomatoes & coconut into fine paste. Heat a pan put oil, mustard seeds, curry leaves, crushed garlic, onion fry till translucent then add grinded paste , sambar powder, salt & water.(The consistency should be medium thick)Boil it for 5 to 8 minutes till the raw smell is rid.

Best served with rice, idli, neer dosa.  

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Majjige Huli/ Curd & Vegetable Curry

This is one of the typical curry prepared in south india especially in Karnataka. It is a simple, healthy & mild spiced curry to relish. It is taken at the last of lunch course with plain rice. It helps in digestion.    

Type: Curry

Serving: As desired

Preparation time: 10 minutes

Ingredients:

Curd –100ml

Grated Coconut – 1 small cup

Green chili – 3 to 4

Roasted Gram – 2 tablespoon

Black Pepper corns – ½ teaspoon

Coriander Leaves – 2 to 3 sticks

Garlic pod – 4 to 5

Ginger – ¼ inch

Curry leaves -10 nos

Oil – 1 tablespoon

Onion – 1 Chopped

Mustard seeds – 1 teaspoon

Cucumber/ Raw papaya/ Ash Gourd /Chow chow/ Bottle Gourd (Cooked or steamed with green chili’s) – 1Big bowl

Salt to taste

Water

Preparation Method:

Grind coconut, steamed chili, roasted gram, black pepper corns, garlic, ginger, coriander leaves with little water into a fine paste. Heat a pan put oil, mustard seeds let it crackle, curry leaves, onion sauté it till translucent put the grinded mixture, cooked vegetable in it cook it till the raw smell is rid put the beaten curd in it & salt to taste boil it for couple of minutes & turnoff the flame.(Consistency should be medium thick)

Note: You can use fried ladies finger/ burnt & smashed brinjal it tastes well.    

Best served with papad, vada, crunchy salad, crispy salted snack, fried chili.  

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