#mustard leaves curry

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

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Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[morethansalad]

Potato And Greens Salad With An Indian Pickle Dressing (Vegan)

[parveens-kitchen]

Slow Cooker Red Beans Curry

Slow Cooker Red Beans Curry: A Delightful and Healthy RecipeIndulge in the rich flavors of our Slow Cooker Red Beans Curry, a dish that combines the wholesome goodness of freshly peeled red beans with a tantalizing blend of ground coconut, onions, tomatoes, and an array of aromatic spices. This curry, cooked to perfection in a slow cooker, promises a symphony of tastes that will leave your taste…

[fieriframes]

[Curry leaves. The dry version. Cumin seeds. Mmm. Didn’t dare speak, I was too terrified. Black mustard seeds. Sweet paprika.]

[foodflavorin]

South Indian Lemon Rice

[fattributes]

If you vote for something else, please leave a comment telling me what!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[arhiweebs]

Leviathan Hellfire newt Syrup

A series. Find more on Instagram @Arhi.weebs.

WARNING: smut. Lots of smut. (F)

—————-

He knew it was coming. He’s tasted it before, he knew the taste. How stupid could mammon really be? Dumbass purposely poured an entire bottle into the Babylon curry to “give it a new flavor.” And “and a spicy taste.” It was spicy for sure but not in the way one would thought.

The taste itself was more sweet than anything. It tasted like a sort of tangy honey mustard. A perfect mixture of bitter and sweet, creating the most perfect bittersweet masterpiece. A taste that was easy to identify for a few demons. Leviathan being one of them.

The second he realized blush shot across his face. Turning his pale skin a deep rosey red. His eyes instantly darted to MC. He crossed his legs, giving it a little squeeze. He looked around the table to see if any of his brothers noticed. Those idiots seemed perfectly fine. It’s fine, it wouldn’t last long anyways.

“I-I- I have to go!” He stuttered and stood up abruptly. Shaking the table a bit as he did. He pushed back his food and gave a panicked bow before scurrying off.

Everyone paused and looked at each other confused. It’s not like it wasn’t normal. This is LEVIATHAN we’re talking about here.

The rest of the dinner went on in silence. Each of the brothers getting increasingly anxious throughout the night. One leaving the table after the other until there was just MC left.

You let out a deep sigh as you gave up on eating. Putting your dish in the sink and giving it a little scrub. You decided to go check on Levi. Trenching up the creaky stairs to the dorms. You knocked on his door. It wasn’t too late you knew he wasn’t sleeping.

“Levi?” You knocked on the door and it opened ever so slightly. So you just took the liberty of just walking in.

The image that laid in front of you had your jaw dropping. There levi was sitting in his gaming chair. His pants down and his shirt was off. He had scratched on his chest, clearly he made them himself. He was in his demon form.

His eyes started to you. His cock was hard and throbbing. It’s tip red and swollen.

“Mc? Oh gods. Don’t look at me.. I-I’m so lewd and perverted. I’m sorry. Such a loser.”

He panted through his words. Yet he said it in such an odd way. His voice sounded laced with a tease. He stood up, looking at you with a different type of need.

“You’re so lucky. You don’t have to deal with this. Of course this happened to a yucky loser Otaku like me.” He stood tall over your figure.

Looking down at you as he inched closer. Backing you up against the door. It closing on your impact against it. He smiled. His blue split tongue showing ever so slightly along with his pointy teeth.

“Whoops. Looks like I forgot to lock the door. How stupid of me.” His eyes never left yours as he reached down and locked the door.

Your face was flushed red. You put your hands up onto his chest.

“I wouldn’t do that. I’m barely holding back as it is. So perverted of me. I wouldn’t want to be friends with a pervert like me either.”

He dipped his head into the crook of your neck. He groaned as his hands found their way under your clothes to fondle with your soft body. So warm against his cold hands.

“Please forgive me MC.” Was the last thing he said before you picked you up. A small yelp came from you as you clinged to him.

Suprised by his strength but he isn’t the 3rd eldest for no reason.

He sat you down in his gaming chair. Looking down at you as he pumped his cock a few times. Faint sounds of moaning could be heard….. he was watching hentai on his computer. He didn’t turn it off either.

He just focused on you. Seeing how worked up he was turned you on. Seeing him in a new light. The second you were put in the chair you worked off your clothes. Undressing yourself and blushing hard as you did it. You could feel his eyes tracking you while you moved.

You wiggled your pants off and discarded them to the side. Opening up your legs and setting them up on the arms of his chair. Having yourself on display for him. Which he seemed to like. His face flushed red. For a second you could see that confidence he had waver slightly.

He shook his head. “I’m so yucky. Very yucky and stupid, perverted and idky. A dumb Otaku.” He spilled a bunch of degrading words about himself over and over.

He fumbled a bit trying to take the rest of his clothes off so he was fully naked along with you. While he did so, he tail had a mind of its own.

Making its way up the chair and slithering it’s way right inside you. You saw it coming, and you sure as hell didn’t deny it.

A soft moan leaving your lips. Your whole body tensing up the farther his tail pushed its way inside you. Starting off at a small point only to grow in girth the more it went.

He didn’t even notice at first. He thought that sensation he felt was just the aphrodisiac. He wasn’t surprised though. Pulling his shirt off his head, he cocked his head to the side as he looked at you.

“See? I told you? I’m just so icky and yucky.” He said in a more bland voice. His cock twitching as he watched his tail disappear into you. Shivers sending down his spine as he watched your face twist and turn.

Watching as your eyes roll back. And watching as your turned into a puddle in his chair. He clenched his jaw. His hand taking a grip around his cock.

He shuddered and pumped his cock as he watched you. His tail did the same. Pumping its way in and out of you. It’s pace only increasing over time. Your hands ran over your body and moans spilled from your mouth. Seeing how Levi looked at you. Knowing that this was his tail inside you. It was enough to make your first orgasm rumble up and pour out of you. Your legs shaking as your orgasm came.

He grunted feeling you clench around his tail. You moved his hips pathetically trying to get more of him and his tail. He took the note and pushed in deeper which only made a second orgasm crash. Your body shook this time. Not use to the quick orgasms. Your body so overstimulated.

Yet, you still eached a hand down and rolled circles onto your clit to add the stimulation. You started to whine.

His body jerked here and there.. it went for a Mintue or two. Until he couldn’t take it anymore. It was so intimate. The room was hot at the atmosphere was heavy yet you both weren’t even touching each other. Not with your bodies completely anyways.

His tail fell out of you and a gasp and whine came too. “W-wait!” You choked out.

Not like he was done. Cum had leaked out his tip. He was so quiet you didn’t even notice.. yet his dick still twitched and throbbed. He stood up and went to you.. gripping onto the chair as his cock plowed into you.

Your arms instant wrapped around him. His head found its way to bury into your neck. His slick-covered tail wrapped around your body. Holding you perfectly in place for him as he fucked you. The poor gaming chair dared to break under the pressure. Levi had more length than girth and it sure as hell didn’t stop him from burying inside you.

He started to whimper into your skin. His demon nails digging into your plush skin, almost drawing blood. He was fast now. It was clear he was trying to get his own high now. So frustrated from the newt syrup. He pounded into you.

Both your hips met and loud moans left you. You felt your stomach twist. Such a pretty thing building up.

Your hips bucked when his dick scratched your sweet spot. Your eyes rolled back and a gasp escaped. Your nails dug until Levi’s shoulders and he whimpered from it.

It wasn’t until you felt his cock twitched inside you that your final orgasm rushed through you.

Feeling all your pretty juices pour around him and feel you tighten around him. He let out loud whimpers. His body jolting as he pulled out and came. Long white strands of cum flew out onto your chest. His head flew back and he scratched at his chest as he came. Heavy breathing and moans came from him.. who knew he had so much cum inside him.

He looked down at you. Poor boy was so exhausted now. He wasn’t used to all that moving. He blushed red seeing your body covered in his cum. His dick finally went soft. And normal Levi came back to his sense, shifting out of his demon form. He scrambled around embarrassed and tended you and your needs.

[barstoolblues]

nyt cooking if you think im gonna make coconut milk braised chicken thighs and not add curry leaves mustard seed green peppercorn FRESH tomatoes extra spice leek tops and a little brown sugar to the recipe then you are sorely mistaken

[starwarsanthropology]

Fuck Canon Tiingilar

i hate the canon tiingilar recipe with my whole heart. Look at this (original source Galaxy's Edge cookbook). This is supposed to be "blisteringly spicy Mandalorian stew or casserole"? This is a mild chicken curry.

It sounds good, but it's not the rich, spicy, flavor-packed mandalorian stew of my dreams.

Let's start by breaking down the etymology of tiingilar.

Tiingilar is broken into 3 parts: Tiin, gi, and lar.

Tiin is an underived form of tiin'la, or coarse.

Gi is the word for fish.

Lar is a bit up in the air; it could be related to laar, for sing (which anyone who's seen someone bite into something spicier than they can handle can understand), or galar, for spill/pour (makes sense for stew), or even olar for "here", which I suppouse could be extrapolated to mean "whatever is here" for a stew which has flexible ingredients.

But the really important bits are the "tiin" and the "gi"! The first chunk of tiingilar means "coarse/rough fish(y)".

The other food word we have with "gi" in it from canon mando'a is "gihaal", (which, hilariously, breaks down into fish-breath), a pungent fishmeal. It's long lasting and stable which means its probably a staple ration food. It sounds like it'd put most people off at first, but given mandalorian tastes prioritize strong flavors (draluram), possibly including pungent flavors, and "richly nourishing" foods (yaiyai) it's probably a pretty common ingredient.

Guess what fishmeal is! A very high protein (typically 50-60%, but up to 70% for some varieties!), nutritionally dense, and coarsely textured! It's used in any cuisines; some is processed for human consumption but I cannot find any sources that use it in food except in research aiming to combat malnutrition (shout out to researchers at the Abeokuta University of Agriculture for being the best resource about fishmeal in food!). Although we can't know that gihaal would be the same as our version of fishmeal (which is normally processed from whole fish), I think that we can assume that mando'ade woudn't be skimping on the inclusion of bone, which include a lot of valuable nutrients, and would make it coarse.

So, gihaal is a pungent, likely coarse fishmeal that is a staple nutritional supplement in, at minimum, field cookery. It would make nutritionally-dense, protein packed, and strongly flavored base for tiingilar. Makes sense linguistically and practically for mandalorians to build their cooking around nutritionally valuable and shelf-stable rations.

Which brings me to the mandalorian values in food! Draluram (bright mouth: intense, bold flavors), heturam (spicy as in heat burning in the mouth), hetikleyc (spicy as in sinus burn), and yai'yai (richly nourishing, which I personally take to mean both nutritionally dense and satiating) are the 4 canon words that express the priorities in mandalorian cuisine.

These values fit in with the inclusion of gihaal as a base for tiingilar, adding yai'yai if not draluram, but where's my spice? Where's my layers of spice, the sharp sinus burn that makes your eyes water and the creeping warmth that leaves you panting and the bright heat and the numbing and tingling sensation at your lips?

Definitely not in that yellow curry recipe.

The inclusion of ginger and cinnamon (from garam masala) are both nice, but think bigger and broader! Obviously, we don't have mandalorian herbs, but add spice with chilies, cayenne, ginger, horseradish, mustard seeds, sichuan pepper! Bring out warming spices like cinnamon, nutmeg, cloves, star anise! Highlight the different elements of spice and warmth and flavor with enthusiasm and delight!

As for draluram, I think the pungent flavor of fish is a nice, bold addition to something for a unique flavor, but let's not forget other players. Aliums like garlic and onions are always lovely, but what about citrus? If mandalorians have behot, what's stopping you from adding in citrus juice or peel or some kaffir lime leaves? What about strong bitter flavors from vegetables you choose, like mustard greens or kale, or the rich savory taste of browned meats if you want more protein in your dish?

Yai'yai, we have a good base of protein and fat and nutritional content from the fishmeal, but why not build it out? Add sugar, both to balance flavors and because energy is energy and mandalorians certainly like their sweets. Fats and oils, other meats and proteins, vegetables and carbs. Add nuts, peanut butter, sesame for added bulk and another element of flavour. I want to see an end product that sticks to your ribs, that makes me skip seconds on not because I don't want more, but because I'm full on one serving.

Back to the etymology. Mild chicken curry is not tiin, nor does it have gi. It's fairly yai'yai, got decent draluram, negligible heturam, and no hetikleyc.

Tiingilar with a gihaal base (in irl cooking, any kind of fish base) and heavier seasoning to add multiple kinds of heat would fit all of those categories so much better.

So I guess in the end, I'm saying I don't have an idea of tiingilar as any one recipe, but tiingilar as a general dish that leans into mandalorian food culture and the literal meaning of the word. Maybe it's little gritty and somewhat fishy, but it's a rich and spicy and flavorful meal you can make with whatever on hand as long as you have a handful of staples.

Sources:

Adegoke, Bakare & Adeola, Abiodun & Otesile, Ibijoke & Adewale, Obadina & Afolabi, Wasiu & Adegunwa, Mojisola & Akerele, Rachael & Bamgbose, Olaoluwa & Alamu, Emmanuel. (2020). Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Science & Nutrition. 8. 1-21. 10.1002/fsn3.1919.

https://en.wikipedia.org/wiki/Fish_meal

https://mandocreator.com/tools/dictionary/index.html# for mando'a translations and definitions

https://www.reddit.com/r/Mandalorian/comments/mp1x7o/recipe_for_tiingilar_medium_heat_add_garlic/ for the recipe

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[morethansalad]

Pumpkin Dhal & Peshwari Naan (Vegan)

[parveens-kitchen]

Slow cooker Tiffin Sambar

Delightful Slow Cooker Tiffin Sambar Recipe.South Indian cuisine boasts a vibrant tapestry of flavors, and one dish that truly represents this culinary richness is Tiffin Sambar. This dish is a perfect complement to a variety of tiffin items like dosa, idli, and vada. The best part? You can now prepare it effortlessly in a slow cooker. Today, we’ll guide you through the steps to create a…

[love-everyone]

egg fried in turmeric butter + yoghurt + a ghee tadka of mustard seeds and curry leaves with kashmiri chilli. some coriander to top it, toasted sourdough as a vehicle

[foodflavorin]

Suji Dhokla Recipe

[spac3-s0da]

Man I’m really craving some Allspice, amaranth, artichoke, acai Banana, barley, basil, bay leaves, bok choi chai Seitan pot pie, marbled rye, Bedhi'd black eyed peas, bing cherries Chioggia beets, hold the meats, gooseberries Cayenne chestnut, chia, coconut, custard Dahlia dates, saffron, dijon mustard, Durian, curry, kale, kasava Clove, eggplant, flax, demitasse, kava Garlic, kumquat, lychee, oca root Jalapeños, garbanzos, starfruit, snakefruit Lavender, lime, karela, kohlrabi Juniper, jak, wakame, wasabi Papaya, papalo, marigold, mango Oregano, sake, lemon, luo han guo, Kiwi, catnip, carolina reaper Egusi, icaco, Poppies, asparagus, queen anne's carrots Broccoli, a gac, Collard greens, butter beans, vanilla Pomegranate, pineapple, sarsaparilla Rambutan, dragonfruit, tapioca Atemoya, akebia, rose mocha, Amanita muscaria, chive, potatoes Watercress, sprouts, quinoa, tomatoes Parsley, sage, rosemary, Watermelon, marijuana, rhubarb Tamarind, tarragon, turnip, swiss chard Blueberry, caraway, fennel, cacao Boysenberry, cumin, cantaloupe (wow.) Celery, sesame, yam, anise, zinnia Kolas, granolas, marconas, gardenias Lentil, cabbage, vital wheat gluten wiener Ghost pepper, muenster, gewurztraminer, Apple, fig, pear, peach Pine, hazel, walnut, beech Spelt, millet, teff, taro Shallot, ginger, maca, farro, Yarrow, kalendula, kombu, chlorella Cilantro, pecan, citron, portobella Pumpkin, radish, onion, rice Ginkgo, olive, maple, ice, Thyme, strawberry Papaya, cattail, sherry Mulberry, plum, mimosa Argyreia nervosa, Cucumbers, maypops, shamrocks, Bourbon apricot sour Truffle, samphire flower, Squash, zucchini, macaroni, porcini, vermicelli Avocados, pistachios, cinnamon, royal jelly Persimmons, hemp hearts, green goddess Celastrus paniculatus Kombucha and oranges!