Sambar (vegetable soup)

One of the most loved dishes in South India, Sambar accompanies most meals.

Enjoy it over white rice, idli (steamed rice cake) or dosa (pancake made with black gram and rice).

Directions:

Cook the red gram in a pressure cooker or in a pan along with ¼ tsp turmeric powder, a pinch of salt, ghee and water as needed. Heat in a pan and simmer mustard seeds, fenugreek seeds, black gram and cumin seeds. Add onions and sauté until they become very light golden in color. Add coriander powder, chili powder, turmeric powder, Asafoetida, and the garlic powder. (Optional: add a tsp of Sambar powder.) Sauté until the raw smell goes away.

Add the tamarind water as needed. Cover the pan and cook the vegetables. (Cut up all vegetables into a couple pieces.) Add salt as needed. Once the vegetables are cooked, add the cooked red gram and mix well. Add a little water and bring to a boil or until the desired consistency is reached. Add coriander leaves or curry leaves and cover the pan to preserve the flavor.

Fish Molee

Directions:

Fry onions, green chilies, garlic and ginger in oil till onions are softened. Add tomato pieces and fry for 5 minutes. Add coconut milk and salt. Boil. Put fish pieces and vinegar. Cover and cook for 12 minutes. Make a paste of Maida with thick coconut milk. Pour in the vessel. Let it cook for 5 minutes. Pour rest of the coconut milk and bring to boil. Check seasoning. Take off from the fire and serve hot.

Dosa