Tondekai / Ivy gourd /Tindora Sambar

            

                The main thing about the sambar is the sambar masala that’s homemade. The use of Byadagi chillies and spices gives a great colour and aroma to the dish. Udupi sambar recipe is usually prepared by using a mixed vegetables. The uses of mixed vegetables in this preparation are the main reason for its delicious taste. 
               The main difference in this sambar is the use of big onion and jaggery, which gives slight sweet taste to Sambar. I'm using a single vegetable Tondekai / Ivy gourd, you can also use all type of vegetables individual or mixed. But one or two ingredients may varies. Let's see the ingredients and preparation method of Udupi sambar recipe.
               If you like my recipes and you have any requests , questions please comment me bellow ,thank you.

Ingredients :

• Tondekai /ivy Gourd/Tindora -150 gms
• Onion – 1 big
• Tomato - medium 
• Jaggery -1"piece 

Roast and Grind:

• Dry Red Chillies – 5-6
• Coriander Seeds – 1 tblsp
• Cumin Seeds – 1 tsp
• Fenugreek seeds - 1/4 ts
• Coriender leaves -2 strings
• Half Coconut – freshly grated
• Garlic - 3 pods

For Tempering:

• Oil – 3 tsp
• Dry Red Chillies – 2
• Mustard - 1/2 tsp 
• Curry leaves - 1 string
• Garlic – 2 cloves
• Turmeric - a pinch 

Method:

1. Chop tondekai,1 tondekai into 4 pieces. 

2. Take a handi add chopped tondekai and jaggery ,sliced onion,chopped tomato, salt. Cook until tondekai become tender . 

3 . Separately dry roast all the ingredients given under grinding and add garlic , grated coconut and then grind them together to a fine paste.

4.  Heat 3 tsp oil in a pan, add Ingredients given under tempering and fry .

5. Add Cooked tondekai mixture . stir well.

6. After 2 minutes, add turmeric and the ground paste ,water and give a stir , Bring to a boil.

7. Garnish with coriander leaves.

8. Serve with plain hot rice.

Note :

• If your tondekai / Ivy gourd started to ripping inside  ( becomes red) , don't add tomato or tamarind .
• Add jaggery more for ripped tondekai  , no need for tender tondekai . 
• Add 1/4 Onion , coriender leaves while grinding .

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Bassaru/Upsaaru/Udaka

    
       Bassaru -Palya , they make a perfect combination with Ragi balls and Jowar balls . They are spicy , tangy and keep you smacking your lips for a long time . Bassaru and palya are ( again ) a healthy choice because the filtered stock is boiled again with ground sapices which kind of acts as an appetizer . Palya is milder than bassaru and you can modify your as you desire . I have prepared my own ,though there are a lot of versions to Bassaru . Hope you like this version too . 

Ingredients :
Mixed greens &dal Stock/Soppu bele kattu-2glass
Tomato -2 roughly chopped
Onion -1 roughly chopped
Green chilly -3-4
Coriender leaves -3 strings .
Garlic -4-5 pods
Brinjal -1 medium size
Salt to taste

Method :
1.In a cooker add Turad dal,chopped Amaranth leaves , Palak leaves, Fenugreek leaves , turmeric , oil cook for 2-3 whistles . Strain the stock .
2.Heat oil,add roughly chopped Green chilly , Tomato,Onion fry well.Switch off the flame.
3. Add skin removed garlic,Coriender leaves .
4. Take a medium sized Brinjal and burn directly on flame.
5. Dip burned Brinjal in water,cool down and remove skin.
6.Add fried items and skin removed Brinjal into jar.Grind to a fine paste .
7. Take a kadai add Mixed greens &dal Stock/Soppu bele kattu,boil and add ground paste ,salt mix,boil well . Add chopped coriander leaves .

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Hasi Majjige saaru/ Raw Buttermilk sambar

Hasi Majjige sambar/saaru is one of my favourite recipe.Simple and easy to make. while I don't have time to cook or I had extra buttermilk ,I just prepare majjige sambar . You can make a Masala Majjige too .Hasi majjige saaru is a traditional recipe,in uttarkarnataka they make this in NAGARA PANCHAMI festival .

Ingredients :
Majjige / Buttermilk -1- 2 glass

To grind:
Fresh Coconut /Tengina turi-1/2cup
Green chilly/Hasi menasu  -2-3
Coriender leaves/Kottambari soppu-2 strings
Ginger /shunti-1 inch
Garlic /bellulli-3pods
Jeera-1/4tsp

To temper:
Oil-2 tsp
Jeera-1/2tsp
Curry leaves/Kari bevu -2 strings
Garlic /bellulli-3pods
Onion -1 big
Salt-to taste

Method :
1. Firstly grind the ingredients under to grind to a fine paste .
2. Keep majjige /buttermilk ready.
3. Add oil to a kadai,add Jeera, crushed garlic ,curry leaves fry.
4. Add chopped onion ,salt and fry well.
5. Add ground paste,fry till raw smell goes out.
6. Switch off the flame . cool down .
7.Add buttermilk , taste ,add more salt if required .
8. Lastly add Coriender leaves .

Serve with hot rice.

Note:

• Add green chilly as per your taste.
• Fresh buttermilk tastes good.
• Cool down the tempering before adding buttermilk . 
• Don't boil again,it's a raw / Hasi majjige sambar . 
• I will post Cooked Majjige sambar version shortly . 

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RASAM

                                                                           RASAM

       We can prepare Tomato Rasam in many ways.I have showed one method here.As per our taste we can make little bit changes and make a Rasam tastier.My hubby friend asked him to post a Rasam recipe 😇 . Immediately I tried this one and posted.My GM make a Rasam in different way.I will post that soon. My bro' & Sis like Tomato Rasam very much made by me 😄 . Rasam will always tastes yummy with white rice. 

Rasam powder Ingredients:

Red chilly - 6 to 7

Coriander seeds - 1 1/2 tsp

Jeera - 1 tsp

Fenugreek/ methi seeds - 1 tsp

Curry leaves - 1 spring

Other ingredients :

Toor dal - 1 cup 

Tomato - 2 chopped

Green chilly - 3 sliced 

Coriander leaves  - 3 spring

To temper :

Mustard seeds  - 1 tsp

Red chilly - 1-2

Curry leaves - 1 spring

Asafoetida/ Hing  - 1 / 4 tsp

Method :

1. Take a kadai , add Red chilly , Coriander seeds , Fenugreek seeds, jeera ,Curry leaves one by one and make dry roast.

2. Transfer to jar , make it a medium fine powder.

 3. In a kadai add cooked and mashed Toor dal ( Toor dal+turmeric powder+oil ) . Once after start boiling add sliced green chilly & tomato .

4. Add Powdered Jaggery , and also Tamarind extract.

5. Add salt , prepared powder and mix well.  Let it for boil for few minutes. Switch off the flame.

6. Take a Tadka Pan , add items given under to temper ( broken red chillies while adding.) And add it to a Rasam.

7. Add Coriander leaves lastly. Mix well.

Serve hot with cooked rice, Mango pickle.

Tips :

• While you roast items for a Rasam powder , you can fry it separately. 
• Fry Fenugreek seeds well, otherwise it will remove little bitterness. 
• Make a Rasam powder  medium fine not so smooth .
• Change quantity as per spiciness of red chilly.
• You can also store Rasam powder to save time .

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