kalakkalsamayal: Katharikkai

Sunday, July 26, 2020

Katharikkai_Sambar

#KatharikkaiSambar #BrinjalSambar : I have been preparing sambar only in a pressure cooker [ by pressure cooking ] since I started cooking. I always used to prepare mixed vegetable sambar with two or three vegetables from vegetables like brinjal [ katharikkai ], drumstick, radish, ridge gourd, bittergourd, jackfruit seeds, chow chow, bottle gourd, yellow pumpkin, pumpkin, potato, etc.,...

Sometimes I used to do sambar for tiffin from katharikkai & green gram and also prepare another dish called katharikkai chutney [ katharikkai gothsu ] from katharikkai. But their preparations are completely different from the sambar for lunch. I have never done sambar using only katharikkai till I started living in Chittaranjan. What compelled me to make katharikkai sambar now is that I have brinjal plants in my garden. So I am getting steady supply of fresh and organically cultivated brinjals.

When I make sambar with katharikkai in a pressure cooker, the katharikkai pieces get over cooked and disintegrate into the sambar. The sambar looks like a katharikkai porridge. The reason might be that they are coming to the kitchen straight from the garden and also this particular variety takes lesser time to cook soft.

So henceforth I have decided not to prepare sambar by pressure cooking method when I use this katharikkai [ kathirikai ].

Thuvar dal alone is being pressure cooked in a pressure cooker.
But the sambar is being cooked in the pressure cooker without closing it by its lid.

Preparation Time : 15 Mins
Cooking Time : 15 Mins
Quantity prepared : 2 1/2 to 3 Cups approx.

Ingredients :
1/3 Cup	Thuvar Dal [ Pigeon Pea ]
3 - 4 medium size	Katharikkai [ Brinjal ]
Amla size	Tamarind, Soak in warm water
2 Tsp	Sambar powder
1/2 Inch long	Turmeric Tuber
Small piece	Asafoetida
1 Tsp	Coriander powder
8 - 10	Small Onion, peeled & halved
15 - 20	Curry Leaf
2 - 3	Green Chilly, slit lengthwise
1 Tsp	Mustard seed
1 1/2 Tsp	Gingelly oil [ Sesame / Til oil ]
1 1/2 Tsp	Salt [ Adjust ]
2 - 3 sprigs	Kothamalli Ilai [ Coriander leaf ] to garnish
1 Tbsp	Murungai keerai [ Moringa leaf ] to garnish

Note : Turmeric powder can be used if turmeric tuber is not available.

Method :
Take thuvar dal in a 3 litre pressure cooker.
Wash it twice with clean water and drain.
Now add 1 Cup of water, thinly sliced & crushed turmeric tuber and asafoetida.
Close the pressure cooker with its lid and put the weight on.
Pressure cook on HIGH for 5 whistles and reduce the flame to SIM & cook for 5 minutes.
Wait till the cooker ran out of steam.

Open the cooker and mash the cooked dal with the back of a ladle or with a potato masher.
Add Sambar powder and Coriander powder.
Mix well adding a cup of water.
Keep on a stove over medium heat.
On another burner of the stove heat a kadai with oil over medium flame.
Crackle mustard seeds once oil starts smoking.
Then add curry leaves after tearing them with hand.
Next add green chilly and onion in the order.
Saute till onion turns translucent.
Then add tomato and stir for another minute.
Transfer into the cooker.

Again keep the kadai on the stove and add 1/2 Tsp of oil.
Add katharikkai pieces and saute for two minutes.
Turn off the stove and transfer into boiling dal mixture.
Stir well with a ladle and close with a plate.
Cook till katharikkai become soft.

Now squeeze tamarind adding half a cup of water.
Strain its juice into the boiling sambar.
Add salt and let it boil for another 2 - 3 minutes.
Finally add curry leaves & murungaikeerai [ drumstick leaf ]
and turn off the stove.

Transfer into a serving vessel.
Garnish with curry leaves and coriander leaves.

Take hot white rice in a plate, pour a ladle full of sambar and a dash of ghee or
gingelly oil [ sesame/til oil ].
Mix well with hand and enjoy with your favorite stir fry or curry.

Sambar is a great accompaniment to paruppu sadham [ rice mixed with lentil and ghee ].
And also goes well with curd rice.