November 4, 2009

Thenga varutharacha sambar (fried coconut vegetable chowder)

When I returned after my vaccation to India, mom prepared and gave me a pack of thenga varuthath (Fried coconut).I told her I dont want it. it might get spoiled by the time I reach here but she insisted it will not and to take it along.She was right it didnt. It did make a lot of my cooking a little easier and tastier.That mothers touch!! I had just a little of it left so I decided to finish it with this tasty Sambar.Pria, of house of spices, has made a differnt version of this coconut sambar. Check it out!

  • 1/2 cup Toor dal
  • 1 large Potato, peeled
  • 1 tomato
  • 1 onion
  • 6 Lady finger
  • 1 carrot
  • 7-8 snap beans
  • Asafetida - a small piece  or maybe 1/4 tsp powder
  • 1/2  tsp Fenugreek seeds
  • corriander powder 2 tbsp
  • Turmeric powder 1/2 tbsp
  • Chillie powder 1 tsp or according to your taste
  • Tamrind 1 lemon sized ball, soaked in water.
  • 1/2 cup thenga varuthath (Fried sesoned coconut)  TO MAKE thenga varuthath u need
  •                                1/2 cup grated coconut
  •                                 curry leaves a few
  •                                1/2 tsp Fennel seeds (Perumjeerakam)
  •                                1-2 pieces red chilies flakes
For Tempering
  • 1/2 tsp mustard seeds
  • curry leaves few
  • Shallots 3-4 chppoed
  • 1-2 Red chillie flakes, broken
  • Making Thenga masala
  • In a small pan add the Asafetida piece and roast it for a  few seconds. Remove from pan. Crumble the Asafetida into small pieces using the back of a spoon{if using the powder omit this step}.Add the fenugreek seeds in the same oil. Remove from pan. If you are making the thenga varuthath, you can add it to the pan and roast the ingredients now.Remove when you get a nice aroma and a brownish color.Crumble the Asafetida into small pieces using the back of a spoon. Add this and the roasted fenugreek seeds, 1tbsp corriander powder to the fried coconut. Grind this mixture with little water into a very smooth paste and keep aside.
  • Cook dal with 1/2 tsp turmeric powder salt and water.
  • When done, add the cubed potato,chopped onion, chopped carrot and sanp beans to the dal. Add 1 tbsp corriander powder,chilie powder, turmeric powder salt and the tamrind water.The water should just cover the vegetables. Cook till done.
  • When this is done and the brinjal,when half done add the lady finger and the tomato and the ground coconut mixture.Cook till the tomato piesec are done.If you feel curry is toot hick and a little water to your desired consistency.
For Tempering
  • Heat oil in a kadai. Splutter the mustard seeds. Add the chopped shallots when it turns light brown add the curry leaves and the chillie flakes. Pour this over the sambar.
  • Serve this with Rice, Dosa or Idli.