Tuesday, May 25, 2010

A Saturday lunch at home,

after a really long time. I forget what we usually do on Saturdays, when my mom was visiting we used to have some sort of brunch at home (the idli, dosa kind) but then I never made anything when ma was here!


Sour Sindhi kadhi, and I thought it was going to taste like the usual- boy I could not have been more wrong. A beautiful recipe I found here- the only modifications were to the veggies I added.

Ingredients

3 tbsp. Gram Flour (Besan)
3/4 cup Red Gram Lentils (Arhair Ki Dal) 
 3 medium Potatoes (each potato cut in 4 pieces
16 oz bag frozen Cauliflower 
1 green pepper, cut into big pieces 
3 medium carrots, cut into chunks
½ tsp. Turmeric Powder (Haldi) 
Salt (to taste)  
2 cups of tamarind (about 1 lemon-size ball of tamaring, pulp extracted)-tomato (2 tomatoes, pulp extracted) water (leftover from when ma made rasam)
2 tbsp. Cooking Oil 
3 cups Water

For Temepering

1 tsp. Fenugreek Seeds (Methi)  
1tsp. Onion Seeds (Kalonji)
Green Chillies (to taste) (slit lengthwise)  
1 bunch of Fresh Cilantro/Coriander Leaves(finely chopped)  
1 tsp. Mustard Seeds 
1 tsp. Cumin Seeds
1 tsp. Red Chilli Powder (or to taste)
A pinch of Asafoetida Powder 
2 tbsp. Cooking Oil
Method
Heat 2 tbsp. of oil in a pan. Add Gram flour. And fry until it is a few shades darker & smells fragrant. Add turmeric powder, 3 cups of water and salt to taste. Keep stirring until it comes to boil. 
 
In the mean time boil the red gram lentils and whisk them properly. Add this to the kadhi. Fry the  potatoes, cauliflower, carrots and green pepper. Add the vegetables to the kadhi. Bring it to a boil, cook until all of the vegetables are done. 
 
Then add the tamarind-tomato extract  (the amount of tamarind here is more than what the original recipe calls for) and cook until it thickens a little bit.
Tempering
Heat 2 tbsp. of oil in a pan. When oil gets hot add asafoetida powder (heeng), mustard seeds, cumin seeds, fenugreek seeds, onion seeds, red chilli powder and curry leaves. When the seeds start to splutter, pour it in the kadhi.
Garnish with cilantro/coriander leaves. Serve hot with rice

Judgement
Fantastic, as soon as I added the tamarind, it all came together. With the tempering, especially onion seeds, this dish was absolutely divine! And I think it tasted better as it aged... Since the hero, for me anyway was the tamarind- I am sending this to Think Spice: Think Tamarind event started by the the wonderful Sunita Bhuyan and hosted by an equally lovely Padmajha.
This beautiful dish was accompanied by a gorgeous peerkanga- thenga thuvaiyal, ma's handiwork and strawberry-orange fool for dessert

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