Tomato ani Piyavache Kolmbho-Tomato and Onion(Shallot) Sambhar

Kolmbho is a Konkani name for sambhar.Piyavu means onion in Konkani.This is a lentil based dish that is cooked with tamarind pulp,vegetables and masala powder freshly made by roasting and blending spices.This is inseperable part of South Indian cuisine.It serves as an accompaniment with idli,dosa and rice.Again there are umpteen number of recipes when it comes to sambhar.There are a wide variety of ready powders available in stores.It can be even made at home with toasting and roasting spices which needs a little time and patience.There are innumerable recipes when it comes to sambhar and varies from person to person.I too prepare sambhar in 2-3 different ways(difference is in the proportion and contents used in the spice mix)and always prefer making it fresh.
Here I present one of my versions of sambhar with freshly roasted and grounded spices that is loved by my family members.Here I have tagged it as tomato and onion sambhar which may sound strange as in our community sambhar means mix of many veggies and need not be specified even if only two vegetables are used.Iam inspired by the south indian way of saying radish sambhar,drumstick sambhar where tomato and onion are constant and only one vegetable is used which highlights the name...so here I go with tomato onion sambhar!!!!

Ingredients:

Tuvar daal(split pigeon peas)          1/2 cup
Small onions(peeled)                           20
Tomatoes(M),diced                              3
Tamarind pulp                                       a small cherry sized ball
Turmeric powder                                  3/4tsp
Jaggery/light brown sugar             3/4tsp
Asafoetida/Hing                                   1/4tsp
Salt                                                             to taste
Fresh chopped corainder                  2tbsp

For seasoning:

Oil                                                              1tbsp
Mustard seeds                                      1tsp
Curry leaves                                          6-8

For Masala:

Coriander seeds/dhaniya              3tbsp
Cumin seeds/jeera                            3/4tbsp
Fenugreek seeds/methi                  1/2tsp
Peppercorns                                       3-4
Garlic flake(crushed)                     1  (optional)   
Byadagi chillies                               5-7
Guntur chillies                                 3-4

Method:

 

Roasting masala-

• Heat a tava(i use my cast iron chapathi tava)add little oil,once heated set to low flame and roast chillies to crisp without burning them.set on a plate.
• Add coriander seeds and roast just till the aroma is felt(over roasting will change the flavour of sambhar)set aside.
• Add jeera roast till it crackles,set aside
• Add methi roast till colour changes/crackles,set aside.
• Add the peppercorns and crushed garlic and switch off the flame.
• When the spices are moderately cool blend to a powder(need not be extra fine)

Preparing Sambhar:

• Wash and pressure cook the tuvar daal(split pigeon peas)with 1.5cups of water,pinch of turmeric and a drizzle of oil to 1 whistle then lowering the flame and cooking more 5 minutes.
• Soak tamarind in a tbsp of water and squeeze well to get a thick pulp.
• Dilute the sambhar powder with water to form a paste.
• In a soup pot add take the peeled whole small onions,tomatoes and add a cup of water bringing it to boil
• When the onions are tender add jaggery,salt to taste,tamarind pulp,turmeric powder,asafoetida and boil further.
• Add the prepared paste and a  little water too.
• Add cooked daal(with a wire whisk/buttermilk churner beat it well)adding required water to get a consistency and bring to a good boil and cook stirring in bewteen as daal sticks to the bottom of the pot.
• Prepare the seasoning in a small pan and pour it over the sambhar.
• Add fresh chopped coriander,also 1-2 fresh curry leaves torn into pieces.
• Serve as an accompaniment with idly,dosa and even white rice.
• This becomes thicker after sometime,so,add required additional water,boil and then serve.

Note:

• The small onions used here are nothing but the regular onions which are small in size.
• Can use pearl onions,shallots  too which also makes it more authentic.
• Can add cut drumsticks to this along with onions while cooking..will be delicious.
• This portion makes about 2.5ltrs(3 quarts apprx),so adjust the recipe according to needs.
• A combination of different vegetables can also be made to make it a mixed veg sambhar.
• The powder can be made and stored for later use.

 

Madras Rasam-Spicy Tangy Lentil And Tomato Soup

Rasam is nothing but a South Indian spicy/tangy soup.It may or may not be prepared using tuvar daal(split pigeon peas).There are countless ways of preparing rasam.Some recipes call of tuvar daal while some don't .It can be slightly thinner than sambhar or runny like water and goes well served with steamed white rice or can be just had like a soup.Here goes a wonderful recipe using freshly prepared masala with spices that has its freshness infused in the rasam.
I came across this beautiful recipe from my friend Sushma Mallya(authenticfooddelights.blogspot.uk) and tried it.We all liked it very much and thank you Sushma for this aromatic rasam.

Ingredients:
Tomatoes (large)                            2 nos

Toor dal                                              6 tbsp

Turmeric(haldi)                              1/4 tsp
Water                                                   1 .5 cups plus a little more

Coconut grated                                1tbsp

Salt                                                        to taste

For Masala:

Dhania(coriander seeds)             2 tbsp. 

Jeera (Cumin seeds)                      1/4 tsp 

Methi (fenugreek Seeds)              1 /4 tsp 

Black Pepper                                     1/4 tsp 

Mustard seeds                                  1/4 tsp 

Red chillies ( bydagi)                     3

Jaggery                                               1/2tsp

Tamarind                                           Size of a small cherry

Oil                                                         1tsp(for roasting the masala ingredients) 

 

For Seasoning:

Ghee(clarified butter)                    1tsp
Mustard seeds                                   1/2tsp
Curry leaves                                      7-8

Asafoetida(hing)                              a generous pinch

A few strands of fresh chopped green coriander for garnish.
 

Method:

 

• Pressure cook dal with tomato (whole) and haldi for 2 whistles and keep aside. Now mash this well and keep aside.
• Soak tamarind with little water.
• Heat oil in a pan, add coriander seeds, Jeera, Methi, black pepper, mustard seeds, red chilli and fry on low flame till lovely aroma and grind it along with jaggery and tamatind to fine paste. 
• Now add this paste to the mashed toordal, add coconut and 2-3curry leaves and bring to a boil. Add salt and required water  to get the required consistency.
• For the tempering heat ghee in a small pan , add mustard seeds when crackling is done add curry leaves, hing and then drop it into  the rasam.
• Add the fresh chopped green coriander and switch off the flame.
•  Serve piping hot with Rice.

Note:

I have made slight alterations which may not reflect much with the original taste.

• Have used 1tbsp coconut instead of 3tbsp.
• Used ghee for seasoning.

 

Instant Tomato Pickle/Chutney

Tomato chutney/pickle/thokku are all  specialities  of South India.A good substitute for  coconut chutney or for those who do not like to use coconut in abundance. This is an easy recipe which results in a very tasty pickle/chutney that can be served as an accompaniment.I call it pickle as it has a coarse powder of mustard and fenugreek.

Ingredients:
Ripe tomatoes                                          3
Blanched/pureed tomatoes                made with  2 tomatoes
Garlic cloves(peeled)                            4-5
Chilli powder                                           1tsp
Methi seeds(fenugreek)                      5-6
Mustard                                                    1/2tsp
Hing(asafoetida)                                  a pinch
Turmeric(haldi)                                    1/4tsp
Tamarind pulp                                      a little(only if tomatoes are of less sour variety)
Jaggery/sugar                                      to taste(like 1/2tsp)

For tempering:
Gingily oil                                              1tbsp
Mustard seeds                                     1/2tsp

Method:

• Fine chop the tomatoes and garlic.
• Dry roast mustard and methi and powder in a mortar,or place in a polythene or thick paper and using a rolling pin just roll over to get a powder consistency.
• In a pan heat oil and temper with mustard seeds followed by chopped garlic and lightly brown them.
• Add hing,chopped tomatoes,salt,jaggery,tamarind,tomato puree and saute on medium flame.
• The tomatoes will give out a lot of moisture,cook uncovered till almost evaporates.
• Add chilli powder,turmeric powder,and saute,add the crushed powder and cook till becomes like a pulpy semi-dry mixture.
• Serve with rice,rotis and dosas.

Note:

• Any oil of choice may be used
• This stays good for few days if refrigerated.