Drumstick Sambar for Rice (without Sambar Powder)

This is an instant sambar, that can be made without sambar powder. Just with the spices available at home, we can make this within minutes. It tastes delicious and goes very well with rice.

If you are running out of sambar powder or if you want to try different sambar, without the usual sambar taste, then this is for you. Try this and you will really love it.

Ingredients:

Drumstick - 2 (cut to small lengths)
Tomato - 2 (cut to cubes)
Tamarind - small lemon size
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp
Corriander powder/Dhania - 2 to 3 tsp
Hing/Asafoetida - 1/4 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Curry leaves - 1 sprig
Corriander leaves/Cilantro - 5 to 6 sprigs
Oil - 2 tbsp

For grinding:

Coconut - 3 tbsp
Cumin seeds - 1 tsp
Pearl onion/shallots - 3 to 5

Method:

1) Heat a pan and add cooking oil. Once hot, add mustard seeds. Let it splutter. Then add urad dal and curry leaves. Then add the cut vegetables drumstick and tomato. (you can add any vegetables like brinjal, lady's finger)

2) Saute if for about 3 to 5 mins and add all spice powders.

3) Saute it for 2 to 3 mins and once the oil seperates, add tamarind water. Also add salt to it. Let it boil.

4) Meanwhile make a ground paste with coconut, cumin and onions.

5) Once the vegetables are tender, add the coconut paste to it.

6) Let it boil for 2 mins. Garnish with corriander/cilantro leaves and delicious sambar is ready to go with hot rice.

Instant, yet delicious sambar is ready to taste.

Chukku Coffee (Dry Ginger Coffee)

Glad to be back in this blogging world. It was a very long break indeed. Due to some health conditions, I was little away from blogging. Now feeling very excited and happy to continue this. Thanks to all blogger friends and a special thanks to all my followers. Do support me by pouring your comments and visiting my space.

Chukku /dry ginger coffee is a very healthy drink for all. My mom used to make once in 2 weeks or atleast once in a month, as it is very good for health. In my childhood days I hesitate to drink this as it is very spicy and you can feel the spiciness in your throat. So my mom used to add milk with it and give. But nowadays I just have it without adding milk. You should not drink water for atleast 30 to 45 minutes after having this. They used sell this coffee in my hometown daily and that particular shop has daily customers even. They open it only during night hours. Having this often will keep you free from all stomach trouble like stomach upset, digestive problems etc. I make this coffee very often, as my hubby likes to have it frequently.

Ingredients:

Chukku/Dry ginger or dry ginger powder - 1 inch or1 tsp
Dhania/Corriander seeds - 2 tsp
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Palm Jaggery/Panai vellam/Karuppati - sweetlime size (see below picture)

Method:

1) Place all except palm jaggery in a blender. If you are using dry ginger, also add that to it. (I used dry ginger powder)

2) Make a coarse powder of it.

3) In a pan, add 3 glass of water and add the palm jaggery and the powder.

4) Let it boil for about 5 to 7 minutes. You get a really great aroma when it boils.

5) Switch of the flame and let it cool for about 5 minutes, so that all particles settle down.

6) Distill it and have the coffee.

Healthy and spicy coffee is ready. You can have it as it is like black coffee or add some milk to it, if you feel thats too spicy for you or for your kids. Let it cool and have it then. Also add milk when it reaches room temperature, as it may curdle.

Note:

a) If you add milk, do not reheat it. It will get curdled. If you add milk, do not use the next day or next time.
b) You can have this for about 2 to 3 days and it won't go bad.
c) Try to have this during night time, before you go to sleep, so that it gets digested well.
d) Do not drink water for about 45 minutes after you have this.