Potato and Okra Gravy for Vegan Thursday

This is the north indian gravy I tried few days back. I am quite bored with regular vegetable kurma, so made this just for a change.  Potato and Okra didn't go well together as much as Carrot and Beans. But I can definitely have this once in a while as this gravy came out quite different with nice flavors just because of those two veggies added.

Recipe source: Rak's kitchen

Ingredients:

Potato 1 Big
Okra 5-6
Tomato 2
Onion 2
Finely chopped Ginger 1 tsp
Finely chopped Garlic 1 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/8 tsp
Garam Masala 1/8 tsp
Turmeric Powder 1/8 tsp
Cumin seeds and fennel seeds few
Bay leaves 2
Coriander leaves for garnishing
Salt and Oil

Preparation: 

Chop Onions and tomatoes. Chop okra lengthwise. Chop potatoes into thin slices.

Method:

In a pan, heat little oil. Add chopped ginger, garlic and onion(1). When they turn translucent, add chopped tomatoes. Fry till they are cooked. Cool and grind it to a fine paste.

In another pan, heat little oil and fry the okra pieces. Fry till they are done and turn crispy. Keep it aside. In the same pan, add sliced potato pieces. Fry till they turn slightly brown and gets half cooked. Remove and keep it aside.

In the same pan, heat little more oil and add cumin seeds, fennel seeds and bay leaves. Fry till they crackle and then add the chopped onions. Fry till they turn translucent. Now add the ground tomato paste and all the Masala powders.

Fry till the oil separates. Now add half cooked potatoes, water and salt. Allow boiling. When it is almost done, add fried okra. Boil for few more minutes until done.

Garnish with coriander leaves.

Serves: 2
Serve with Chapati or any Indian Bread.

Linking this recipe to vegan thursdays.  Vegan thursdays is to share vegan recipes that does not include dairy products, eggs, honey and any other animal derivatives. I am happy to be a part of this group. To join contact here.

Okra (Vendaikkai) Fry II

Here is the easiest fry. This is really made hot and goes well with Paruppu or Dhal Curry and Rasam.

Ingredients:

Okra ¼ kg

Mustard Seeds ½ tsp

Split Urad Dhal ¼ tsp

Chilli Powder ½ tsp or acc. to your taste

Curry Leaves Few

Salt

Oil

Preparation:

Cut Okra into medium pieces.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When they complete popping up, add Urad Dhal and Curry Leaves.

When they turn slightly brown, add Okra, Chilli Powder, Salt and mix well. Fry till done.

Serves: 2

Serve with steamed Rice and Sambar/ kuzhambu / Rasam.

 

Sambar



Mullangi (Radish) Sambar

Sambar is one such recipe that is prepared at least 2-3 times a week at every Tamil Home.

I came to know from a TV History news that Sambar came to existence during the period of a Tanjore King called Shahji. I checked with wikipedia and found to be correct.

Coming to the history, Shahji was fond of a dish called Amti which could not be prepared as some of the ingredients were out of stock. So he experimented with Tamarind, Vegetables and Pulses available here. It was also served to his cousin, Sambaji who visited him. Everyone enjoyed and named it Sambar after the Guest, Sambaji.

Ingredients:

Vegetables ¾ cup (350ml cup)

Ripe Tomato (Medium) 2

Toor Dhal ¾ cup (200ml cup)

Sambar Powder 2 tbsp or to taste

Turmeric Powder  ¼  tsp

Asafoetida crystal  1 / Asafoetida Powder 2 Pinch

Water 4-5 tbsp (for Tamarind Juice)

Tamarind  ‘Gooseberry or Nellikkai’ (small) size

Salt 1 ¾ tsp or to taste

Water 5 cups (approx) (350ml cup)

For Seasoning:

Mustard Seeds 1 tsp

Split Urad Dhal ½ tsp

Pearl Onions 5

Curry Leaves 4

Coriander Few

Sesame Oil

Preparation:

Cut Tomato into halves.

Cut vegetables into pieces.

Soak Tamarind in 4 tbsp of water only for 2 mins. Extract Juice.

Chop Pearl Onions and Coriander.

Method:

Cook Toor Dhal till it turns to a paste.

Heat Pan or Kadai. Add Vegetables and Sambar Powder. Fry without oil for 2-5 mins on a low flame. Add cooked Toor Dhal. Squeeze Juice from Tomato. Add it along with its skin. Add enough Water, Turmeric Powder, Asafoetida , Salt and stir well.

Boil till Vegetables & Tomatoes are cooked and the raw smell goes off. Add the Strained Tamarind Juice. Boil for five more minutes.

Seasoning:

Heat Oil in a Pan. When hot, add Mustard seeds. When popped, reduce flame and add Urad Dhal. Few seconds later, add Pearl Onions and Curry Leaves.

When onions turn translucent, switch off flame and add Coriander. Mix well. Add this seasoning to Cooked Sambar.

Serves : 4

Serve with Rice and any Poriyal/Dry Curry.

Note:

Toor Dhal can be soaked for 30-45 minutes to make it cook well and faster. It is necessary to soak Toor Dhal if water used for cooking is hard water.

Tamarind Juice should not be thick as we add Tomato too. So do not extract more Juice from Tamarind or do not soak for longer time.

Also Sambar should be little watery and not very thick.

Sambar can also be made only with Pearl Onions and without vegetables. This is called as Vengaya Sambar (Onion Sambar) and this goes well with Idli, Pongal or Dosa rather than with Rice.

Suggestions for Vegetables that can be used in Sambar:

Brinjal (Kathirikkai Sambar)

Chayote (Chow Chow Sambar)

Drumstick (Murungakkai Sambar)

Drumstick Leaves (Murungai Ilai or Murungai Keerai Sambar) (Do not add leaves initially; add them later as they cook faster).

Hyacinth/Indian Beans (Avaraikkai Sambar)
Ivy Gourd (Kovakkai Sambar)

Okra / Ladys Finger (Vendakkai Sambar)

Radish  (Mullangi Sambar)

Raw Mango (Mangai Sambar)

White Pumpkin (Vellai Poosanikkai Sambar)

Combinations:

Beans and Carrot

Drumstick and Brinjal

Drumstick and Hyacinth/Indian Beans

Drumstick and Raw Mango (Use only one Tomato)

Drumstick and Radish

Drumstick, Raw Mango and Jackfruit Seeds (Use only one Tomato)

Drumstick and Jackfruit Seeds

Drumstick and White Pumpkin. You can also try Yellow Pumpkin (Manjal Poosanikkai). But it gives a sweet taste.

While preparing Sambar with Raw Mango, do not add them initially add them later when sambar boils well and other vegetables are almost cooked (if added). Also cut Raw Mango into larger pieces.

Puli Kuzhambu / Tamarind Curry

Vendaikkai Puli Kuzhambu

Puli Kuzhambu is one of the traditional South Indian Stews made with Vegetables in Tamarind Extract. Generally, this Kuzhambu does not require Tomatoes as we include more Tamarind.I like my mom, make this often. This Kuzhambu stays good and fresh for a longer time.

Ingredients:

Chopped Vegetables ½ cup (350ml cup)

Tamarind  (Lemon Size)

Water 4 cups (350ml cup)

Sambar Powder 2.5 tbsp or to taste

Asafoetida crystal  1 / Asafoetida Powder ¼ tsp

Garlic Cloves 5

Pearl Onions 6

Curry Leaves 5

Mustard Seeds/Kadugu 1 tsp

Fenugreek Seeds/ Vendhayam ½ tsp

Salt 1.5 tsp or to taste

Sesame / Til Oil 4-5 tbsp

Preparation:

Soak Tamarind in one cup of water for 15-20 mins.

Extract Tamarind Juice using 3 more cups of water and strain.

Chop Vegetables and Pearl Onions. Peel off Garlic.

Method:

Heat Oil in a pan. When it is hot, add Mustard Seeds.

Wait till it pops up, reduce flame.

Add Fenugreek Seeds. Wait till it crackles.

Add Garlic and Pearl Onions. Fry till it turns slightly brown.

Now add Vegetables and strained Tamarind Juice.

Add Sambar Powder, Asafoetida and Salt. Do not add water.

Boil on a medium flame till the kuzhambu reduces.

Simmer for some more minutes so that it gets thickened more and the oil floats on the top.

Serves: 3-4
Serve hot with Cooked Plain White Rice and any Dry Curry/Poriyal(contains Coconut) or any Kootu.

Note: Be careful while frying Fenugreek Seeds. If burnt, it would give a bitter taste. This Kuzhambu tastes better only if it is thickened more.

Vegetables used in Puli Kuzhambu:

Cluster Beans (Kothavarankai Puli Kuzhambu in Tamil)

Drumstick (Murangaikkai Puli Kuzhambu)

Okra / Ladys Finger(Vendaikkai Puli Kuzhambu)

Turkey Berry / Pea EggPlant(Sundaikkai Puli Kuzhambu) - Use 1/4 cup of Sundaikkai.

Some Combinations:

Drumstick and Brinjal

Plaintain (Vazhakkai) and Cluster Beans

This Kuzhambu can also be made only with Garlic and no vegetables called as Poondu(Garlic) Kuzhambu. In this case add, 8-10 Garlic. This Kuzhambu stays fresh for 1-2 days without refrigerating.

Paruppu Urundai Kuzhambu is a also form of Puli Kuzhambu.

Okra/Vendakkai Fry

Vendakkai or Okra is a low calorie vegetable but high in nutrients. Since childhood, we are served Vendakkai as a vegetable that helps us learn Mathematics better. I tell my son the same. I dont know how far it is true. Recently I learnt that Cleopatra also loved okra as it helps reduce pimples and maintain smooth skin. For more about okra, check out here and here.

Here is the easy fry recipe.

Ingredients:

Ladysfinger/Okra/Vendakkai 400g

Dried Red Chillies 3

Sambar Powder 1 tbsp (Leveled)

Pearl Onions 5

Curry Leaves 4

Mustard Seeds 1 tsp

Split Urad Dhal ½ tsp

Salt

Oil

Preparation:

Chop Ladysfinger and Pearl Onions finely.

Cut Chillies into two halves.

Method:

Heat Oil in a pan.  When it is hot, add Mustard Seeds.  Wait till it pops up, Reduce Flame.

Add Pearl Onions, Chillies and Curry Leaves. Fry till they become slightly brown.

Add chopped Ladysfinger, Sambar Powder and Salt. Mix well. Fry on a low flame until its sliminess reduces and gets a slightly roasted coating with Sambar Powder.

Serves:3-4

Serve with Rice and Sambar or Kuzhambu.