SHALLOT SAMBAR/ CHINNA VENGAYA SAMBAR

SHALLOT SAMBAR/ CHINNA VENGAYA SAMBAR

In South India, we refer to small onions used for making sambar as shallots. They are also called Baby Onions and are much smaller in size than the regular onions.  Elsewhere in this blog you will find the recipe for Ulli Theeyal, a popular dish from Kerala made using shallots.

One of the most famous dishes prepared using shallots is the famous Chinna Vengaya Sambar of Tamilnadu. This goes great not only with rice at the meal but also as an accompaniment with idli, dosa, etc at breakfast.

It takes more time and effort to peel the shallots but I can assure you the sambar makes it worth it. Fortunately, peeled shallots are readily available, for a price of course, in many Supermarkets these days.

Today's recipe has been adapted from Onion Sambar/Vengaya Sambar from the popular blog, Subbu's Kitchen. We tried this out and it was very aromatic and so delicious!

Ingredients:

• Shallots, ( Baby Onions), 250 gms or 25-30 nos. approx. 
• Tur Dal, (Arhar Dal), 1/2 cup
• Tamarind, lemon-sized ball
• Turmeric Powder, 1/4 tsp
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish

To Be Roasted & Ground Into A Paste ;

• Asafoetida, (Hing), 1/4 tsp
• Byadgi Red Chilies, 7-8
• Channa Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds, 1/4 tsp
• Shallots, peeled, 5
• Coconut Gratings, 2 tbsp
• Oil, 2 tsp (for roasting) 

For Seasoning: 

• Mustard Seeds, 1 tsp
• Curry leaves, a few
• Asafoetida, a pinch
• Oil, 2 tsp

Method:

Wash and peel the shallots 

Wash and cook the tur dal in adequate water adding the turmeric powder, in a pressure cooker for 3-4 whistles or till it gets well cooked. Once it cools, remove the cooked dal from the pressure cooker, mash it and keep aside
Soak the tamarind in warm water and extract the juice. Keep aside.
Heat 2 tsp of oil in a pan and when it gets hot, add the asafoetida and fry for a few seconds till it gives off a good aroma
Add the red chillies and when they get roasted remove them and keep aside.
In the same pan, add the channa dal, coriander seeds, and fenugreek seeds and fry them on medium flame till the dal changes colour
Once they are cooled, transfer the roasted red chillies, channa dal, fenugreek seeds and coriander seeds to a mixer and grind them along with the coconut gratings and 5 peeled shallots to a smooth paste adding a little water. Keep the ground paste aside.
Heat 2 tsp of oil in a pan  and when it gets hot add the mustard seeds on medium flame and when they splutter add the curry leaves and a pinch of asafoetida and saute for a few seconds
Now add the remaining peeled shallots and saute till they turn transparent and continue till they turn slightly golden in colour. (Do not saute them excessively as this will make them burnt and taste bitter.)
Add the tamarind extract and salt, mix well and bring to a boil for about 5 minutes or till the raw smell of the tamarind goes
Next add the cooked and mashed tur dal and the ground paste prepared earlier and mix well
To this add the required amount of water to get the sambar consistency and bring to a boil
Let it simmer for about 5 minutes, switch off the gas and finally garnish with the chopped coriander leaves

THAKKALI KULAMBU

THAKKALI KULAMBU

Tomato is one vegetable that I use very often as it can be used in a wide variety of dishes such as sambar, chutney, side dishes, and salads. Elsewhere in this blog, amongst others, you will find recipes for Tomato Curry With Dumplings, Tomato Thokku, and Tomato Rice.

In a food group where I am a member, the recipe for this aromatic and flavourful Chettinad-style Tomato Curry called Thakkali Kulambu was pointed out by my friend, Amritha Rakesh Prabhu. I tried it out and it was delicious, the recipe being adapted from Thakkali Kulambu in Sailu's Food.
This goes well with dosa, idli, chapati etc.

Ingredients:

• Tomatoes, large-sized, 5
• Shallots, 15-20
• Onion, 1
• Red Chilli Powder, 1 tsp, or to taste
• Turmeric Powder, 1/4 tsp
• Black Pepper Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Fennel Powder, (Saunf) 1/2 tsp
• Salt, to taste
• Jaggery, grated, 1 tsp
• Coconut Paste, 2 tbsp
• Oil, 1 and 1/2 tbsp
• Coriander leaves, chopped, 1 tbsp, for garnish

For Seasoning:

Mustard Seeds, 1 tsp

Cumin Seeds, 1 tsp

Garlic Cloves, 10

Cinnamon, (Dalchini) 1 " piece

Clove, (Laung) 1

Cardamom, (Elaichi) 1

Curry Leaves, a sprig

Preparation & Method:

• Wash and chop the tomatoes
• Peel the shallots
• Finely chop the onion
• De-skin the garlic cloves
• Chop coriander leaves for garnish

Heat oil in a thick-bottomed kadhai. When it gets hot add the mustard seeds. 

When the mustard seeds splutter, add the cumin seeds, followed by garlic cloves, cinnamon, clove, cardamom, and curry leaves 

Saute for about 10 seconds

Next add the peeled shallots and finely chopped onion and fry for 4-5 minutes

Add the spices: chilli powder, turmeric powder, black pepper powder, coriander powder, fennel powder
Add salt and mix well,

Now add the chopped tomatoes and cook on medium heat uncovered for 5 minutes

Lower the flame and cook covered for another 7 minutes
Remove the cover, add about 2 cups of water, add the grated jaggery and mix well

Check for salt. (Add some if required)
Cover and cook again on medium flame for another 10 minutes

Add the coconut paste, mix and cook till you get the desired curry-like consistency
Garnish with chopped coriander leaves

Serve hot with chappatis, rice, dosa, etc.

ULLI THEEYAL

ULLI THEEYAL

I love to try new dishes, particularly from other parts of India which I am not so familiar with. I recently tried out a Kerala dish called , "Ulli Theeyal" which gets its name from "Ulli" being the name for shallots (small onions) in Malayalam, while "theeyal" is the word for a roasted curry. Shallots are cooked in roasted coconut gravy to make this delicious dish.

My friend Rema Srinivas Kamath, who is from Kerala, pointed me to this dish, which I have adapted from  "Ulli Theeyal" from the "Kothiyavun" blog. I tried it out and we had this with rice. It was delicious.

Ingredients:

•  Shallots, peeled and sliced into thin pieces, 15-20 # ( I kept  them whole)
• Tamarind, small, lemon-sized, 1
• Grated Coconut, 1/2 cup
• Dried Red Chillies, 5-6
• Coriander Seeds, 1 and 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Whole Black Pepper, 5-10
• Turmeric Powder, 1/4 tsp
• Asafoetida, a pinch
• Fenugreek Powder, a pinch
• Mustard Seeds, 1/2 tsp
• Curry leaves, a few
• Sugar, a pinch ( optional)
• Salt, to taste
• Oil, as needed

Method:
Slice the shallots lengthwise into thin pieces.
Soak tamarind in 1/2 cup of warm water and take out the extract.
Heat 1 tsp of oil and stir fry the red chilly, coriander seeds, cumin seeds, black pepper corns, grated coconut and turmeric powder till it gives off an aroma and turns brown. Take care not to burn the spices.
Keep it aside and let it cool.
Grind it to a smooth paste
Heat 2 tbsp. oil and splutter mustard seeds, add curry leaves, sliced shallots.
Saute till shallots turn light brown,
Add asafoetida, salt, fenugreek powder, into it and saute for a while.
Add tamarind extract and allow it to boil for 4-5 minutes, stirring occasionally.
Add water, if necessary.
Add the ground paste and sugar and simmer for another 3-4 minutes
Remove from fire and serve hot with steamed rice.