Traditional Lunch Series - Day 5 (Carrot Sambar, Avarakkai Curry)

Traditional Lunch Series - Day 5 (Carrot Sambar, Avarakkai Curry)

Nothing much to ramble or 'show' today. The menu was an attempt to clear up the Sword beans (English equivalent of Avaraikkai ) my help had chopped up yesterday. The fat sweet carrots found themselves sliced and being thrown into the Carrot sambar...where they swam until they were devoured by us.

Traditional Lunch Series - Day 5 (Carrot Sambar, Avarakkai Curry)Nothing much to ramble or 'show' today. The menu was an attempt to clear up the Sword beans (English equivalent of Avaraikkai ) my help had chopped up yesterday. The fat sweet carrots found themselves sliced and being thrown into the Carrot sambar...where they swam until they were devoured by us. No...

Summary

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    Ingredients

    Avaraikkai Curry (Dry Sword Beans Saute, Serves 4)
    Finely sliced beans (first top, tail and remove the stringy fibre ) 
    3cups
    Oil
    1 tsp
    Asafoetida 
    1 pinch
    Long dried red chilli
    1
    Udad dal
    1 tsp
    Turmeric powder (fat) 
    pinch
    Salt
    to taste
    Scraped coconut
    1 tbsp
    Carrot Sambar (Serves 4)
    Tur dal (pressure cooked in 2 cups of water, mashed well ) 
    3/4 cup
    Medium carrots, (scrubbed and thickly sliced )
    3
    Tamarind puree (thin) 
    1/2 cup
    Tamarind paste  
    1 tbsps or
    Sambar powder
    3 tsps
    Oil
    1 tsp
    Tempering:
    Asafoetida
    Mustard seeds
    Fresh curry leaves
    1/2 tsp
    Salt
    to taste

    Steps

    1. Recipe for Avaraikkai Curry
    2. Pressure cook the chopped beans in one of the separators of the pressure cooker, for two whistles and on sim for another 4-5 minutes. Take care not to add water to the container in which you are cooking the beans or they will get mushy on pressure cooking. Cooking them dry is akin to steaming and they get soft yet hold their shape at the end of the cooking process.
    3. In a wok, heat the oil. Put in the asafoetida, then splutter mustard seeds.
    4. Add the udad dal, saute till golden. Throw in the cooked beans with salt and turmeric. Stir to mix well and garnish with fresh coconut.
    5. Recipe forCarrot Sambar
    6. Pressure cook the carrots in the other separator while cooking the beans with a sprinkling of water and pinch of salt.
    7. In a heavy bottomed pan, heat oil, temper with asafoetida, mustard seeds, curry leaves.
    8. Add the cooked carrot slices. Saute for a few seconds. Add the mashed dal and tamarind puree / paste. Bring to a simmer.
    9. Make a slurry of the sambar powder in 1/2 cup water, add it to the pan, simmer for 2-3 minutes. Season with salt, taste and adjust.
    10. Serve hot with steamed rice and a dry curry.

    Notes:You can also add raw carrots in stage 3, add some water, cover and let the carrots cook in the pan itself. Pressure cooking makes this very quick, and you can save over 8 minutes while waiting for the carrots to cook in the pan. You can leave the sambar thick or thin it with some water to get a desired consistency.

    Making a variety of sambars using the same technique

    Sliced radish, beetroot chunks, bitter gourd slices, pumpkin chunks can be similarly used as a substitute to carrot to get radish, beetroot, bitter gourd, pumpkin sambar respectively. Capsicum squares can also be used, but these can just be sauteed in stage 3 instead of being pressure cooked.

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