Friday, February 6, 2009

Olan .. A simple tasty low cal Keralite delight!


Yellow pumpkin - 1/2 kg
Black eyed beans - 1 cup
Big onion- 1 or 2
Green chillis - 3 to 4 (cut lengthwise)
Ginger - 1 inch cube (chopped finely)
Coconut milk (dilute 2 heaped spoons of coconut milk powder)
Salt - 3/4 spoon
Coconut oil- 1 spoon


Choose a raw pumpkin for this recipe (greenish in color).
Chop the pumpkin into cubes. You may remove the peel or let it stay :)
Cook this with the onion, ginger & salt, covered on medium flame.
Add the coconut milk & curry leaves when 80% cooked & allow to boil for few more minutes.
Switch off the flame & add a spoon of coconut oil for flavor.
Serve hot with rice.

My Granma's special Sambar.. a family favorite!!

Masala (main part!!)
  1. Asafoetida (solid, not powder.. this gives real flavor) - small piece
  2. Fenugreek seeds (Vendhayam) – 1 tsp
  3. Coriander seeds (Malli)– a handful
  4. Red chilli long dry – 5 to 6
  5. Grated Coconut – a handful
  6. Curry leaf
Heat 1 tsp cooking oil in a tava.
Keep heat in sim n fry masala nicely & patiently, in the order indicated.
Fry items 1&2 for a minute. Then add items 3&4 and fry for 2 mins. Now add items 5&6, fry till coconut slightly browns. Follow this order. Do not allow any ingredient to get burnt.
If the masala is fried patiently till it gets reddish colour and without any ingredient getting burnt, the sambar would be just perfect !!

Cool & grind into fine paste.

Cook 1 cup Tuvar dal. (can keep on top of rice itself in cooker)

Heat some oil in a vessel and add small onions (shallots) and fry till light brown.
Add vegetables (Drum stick / Radish / Pumpkin / Ladies finger) also & fry lightly.
Add cooked dal & 2 chopped tomatoes, turmeric powder & salt.
Boil well till vegetables get cooked.
Now add Tamarind water (1 lemon size tamarind) and allow to boil well.
Add ground masala & cook till raw flavor of masala goes away.

Remove & season with some mustard and curry leaf.
Enjoy your sambar with hot rice .... ;)