In south indian cooking there are some recipes which can be prepared quickly.As most of us have a rice cooker. While the rice is being cooked, rasam/saar which we call GODUSAAR , a bhartha with brinjol or curry or corriander leaves and roasted pappad can be made.
There are also some ready, home made powders which can be made and stored. Like bhathach pood, meth koot, coriander pood and karepak powder.
these powders are really useful, when we run out of vegetables. As these powders contain dals its quite filling to have it with rice and ghee.
Recipe for godu saar.
Chana dal.... one table spoon,Pepper ... two tea spoons. Jeera ....two tea spoons, dry chilli ..3/4 [if using the hot variety]4/5 if using the kashmir or byadige chilly. tamarind ...a small lemon size, soak in a cup of water, hing a pinch, salt to taste, curry leaves. Jaggery .... a little,Fry the all the incredents except tamarind in a little oil and grind it into a powder. Extract that the pulp from the tamarind. and add more water to make 3 cups. Keep on fire, add a tea spoon of tur dal and bring to boil. Boil till the raw smell of tamarind is gone add the the ground powder, and the curry leaves and the jaggery, boil for a few more minutes. remove from fire and season with mustard and curry leaves.
Brinjal Bhartha.
Brinjol is roasted on the gas burner, peeled and mashed. a table spoon of dilute tamarind extract is added. In a small kadai make seasoning . Add a table spoon of oil, when heated add udad dal 1 spoon, mustard seeds 1/2 spoon and one red chilli when the mustard crackles add 1/2 cut green chillies and pour over the prepared Brinjol and tamarind add salt, curry leaves and hing and if desired a dash of jaggery.
The roasted Brinjol can also be mixed with dahi and seasoned with Udad dal, nustard, red chilli, green chilli and curry leaves. Makes a good side dish.
------------------------------------------------------------------------------------
Methacha Sambar.
Incredents ----- Tamarind --size of a small lime to be soaked in water for a while and the pulp extracted. Oil -- one table spoon, Chana Dal and Udad Dal -- one spoon, Mustard -- 1/2 tea spoon. Methi seeds or powder -- 1/2 or 3/4 tea spoon, Dry Red chilli -- two , break into oeices, Hing -- 1/4 tea spoon Curry leave a few and green chilli one or two as per taste, Jaggery also as per taste, Rice flour to thicken the gravy -- one tea spoon.
Heat oil and add the two dals and when it turns golden add the mustard and the dry chilli, then the hing and methi, Now add the tamarind pulp and dilute it to the required amount add salt and curry leaves , let it boil till the raw smell of tamarind disappears, add the jaggery and the Rice flour diluted in water , let the grave bol ti you get the required consistency.
There are also some ready, home made powders which can be made and stored. Like bhathach pood, meth koot, coriander pood and karepak powder.
these powders are really useful, when we run out of vegetables. As these powders contain dals its quite filling to have it with rice and ghee.
Recipe for godu saar.
Chana dal.... one table spoon,Pepper ... two tea spoons. Jeera ....two tea spoons, dry chilli ..3/4 [if using the hot variety]4/5 if using the kashmir or byadige chilly. tamarind ...a small lemon size, soak in a cup of water, hing a pinch, salt to taste, curry leaves. Jaggery .... a little,Fry the all the incredents except tamarind in a little oil and grind it into a powder. Extract that the pulp from the tamarind. and add more water to make 3 cups. Keep on fire, add a tea spoon of tur dal and bring to boil. Boil till the raw smell of tamarind is gone add the the ground powder, and the curry leaves and the jaggery, boil for a few more minutes. remove from fire and season with mustard and curry leaves.
Brinjal Bhartha.
Brinjol is roasted on the gas burner, peeled and mashed. a table spoon of dilute tamarind extract is added. In a small kadai make seasoning . Add a table spoon of oil, when heated add udad dal 1 spoon, mustard seeds 1/2 spoon and one red chilli when the mustard crackles add 1/2 cut green chillies and pour over the prepared Brinjol and tamarind add salt, curry leaves and hing and if desired a dash of jaggery.
The roasted Brinjol can also be mixed with dahi and seasoned with Udad dal, nustard, red chilli, green chilli and curry leaves. Makes a good side dish.
------------------------------------------------------------------------------------
Methacha Sambar.
Incredents ----- Tamarind --size of a small lime to be soaked in water for a while and the pulp extracted. Oil -- one table spoon, Chana Dal and Udad Dal -- one spoon, Mustard -- 1/2 tea spoon. Methi seeds or powder -- 1/2 or 3/4 tea spoon, Dry Red chilli -- two , break into oeices, Hing -- 1/4 tea spoon Curry leave a few and green chilli one or two as per taste, Jaggery also as per taste, Rice flour to thicken the gravy -- one tea spoon.
Heat oil and add the two dals and when it turns golden add the mustard and the dry chilli, then the hing and methi, Now add the tamarind pulp and dilute it to the required amount add salt and curry leaves , let it boil till the raw smell of tamarind disappears, add the jaggery and the Rice flour diluted in water , let the grave bol ti you get the required consistency.
