Thiruvadirai Sambhar | 7 Veggie Sambhar

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During 2015 January Blogathon, I posted the Tiruvadirai Kali recipe and explained the significance of the thiruvadirai celebration and also why these offerings (particularly this 7 veggie sambhar and Kali) are prepared. So this blogathon, I am posting the 7 veggie sambhar. We prepare this for pongal too. With pongal right around the corner, here is the recipe.

Basically Tiruvadirai falls during the winter months, so all the veggies used in this sambhar are winter veggies. (Pumpkins are  must) To be precisely these are fresh harvested veggies. Usually fresh Hyacinth Beans (mochai) are used for this sambhar but as I didn’t get the fresh ones I went with the dried ones. Also I don’t get all the veggies here. So I went with what I had in hand. It is pretty much similar to arichuvitta sambhar recipe but the masala varies slightly with couple of ingredients and also this sambhar is thick in consistency. I follow Meenakshi Ammal’s recipe from the Cook and See book. As we make it for prasadam its a no onion sambhar recipe.

Ingredients:

• Veggies – 4 to 5 cups
  • I used Carrots, Brinjals, Potatoes, Chayote, White Pumpkin, Red Pumpkin,
• Hyacinth beans  – 1/4 cup
• Tamarind paste – 3 tbsps
• Water – for boiling veggies + 2 cups for boiling dal and 1 cup for mixing tamarind
• Toor dhal – 1/2 cup
• Turmeric Powder – 1/2 tsp
• Salt – around 1 tbsp

To Roast and Grind:

• Dhaniya – 1/4 cup
• Dried red chilies – 10
• Kadala Paruppu / Channa Dal – 3tbsps
• Methi seeds – 1 tsp
• Grated Coconut – 1/4 cup

For Tempering:

• Oil – 2 tsps
• Mustard seeds – 2 tsps
• Methi seeds – 1 tsp
• Hing – 1 tsp
• Red chilies – 2
• Curry leaves

Method:

• If you are using dried beans soak them for 2 to 3hrs or overnight.
• Pressure cook the 1/2 cup of toor dal with 2 cups of water and 1/2 tsp of turmeric powder.
• Let it cool down and mash it well.

• Pressure cook the veggies and the hyacinth beans for 2 whistles or you can microwave them. Make sure they are not mushy and are al-dente.

• Meanwhile dry roast all the ingredients given under roast and grind and grind them by adding 1/2 cup of water and set aside.

• Heat the kadai or the heavy bottom vessel and add the boiled veggies and the beans.
• Now mix the 3 tbsps of tamarind paste with 1 cup of water and add to the veggies.

• Add salt and curry leaves and let it simmer.
• As it starts to simmer, add the ground masala and and mix well.

• Let it simmer again for couple of minutes and then add the mashed toor dal mixture.
• Mix well and let it cook for 5 more minutes and turn of the heat.

• In a separate takda pan, heat the oil and add the mustard seeds, methi seeds, broken red chillies, hing and curry leaves.
• As they start to splutter add it to the sambhar.

That’s it. The sambhar is ready.

Tiruvadirai Sambhar | 7 Veggie Sambhar

A thick consistency sambhar/kootu offered as prasadam/neividiyam on Tiruvadirai day. It is prepared with winter vegetables and hyacinth beans.

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Total Time: 1 hr 15 mins

Course: Main Course, rice accompaniment

Cuisine: Indian, South Indian

Author: Srividhya G

Ingredients

Ingredients

• Veggies - 4 to 5 cups
• I used Carrots Brinjals, Potatoes, Chayote, White Pumpkin, Red Pumpkin,
• Hyacinth beans - 1/4 cup
• Tamarind paste - 3 tbsps
• Water - for boiling veggies + 2 cups for boiling dal and 1 cup for mixing tamarind
• Toor dhal - 1/2 cup
• Turmeric Powder - 1/2 tsp
• Salt - around 1 tbsp

To Roast and Grind

• Dhaniya - 1/4 cup
• Dried red chillies - 10
• Kadala Paruppu / Channa Dal - 3tbsps
• Methi seeds - 1 tsp

For Tempering

• Oil - 2 tsps
• Mustard seeds - 2 tsps
• Methi seeds - 1 tsp
• Hing - 1 tsp
• Red chillies - 2
• Curry leaves

Instructions

• If you are using dried beans soak them for 2 to 3hrs or overnight.
• Pressure cook the 1/2 cup of toor dal with 2 cups of water and 1/2 tsp of turmeric powder.
• Let it cool down and mash it well.
• Pressure cook the veggies and the hyacinth beans for 2 whistles or you can microwave them. Make sure they are not mushy and are al-dente.
• Meanwhile dry roast all the ingredients given under roast and grind and grind them by adding 1/2 cup of water and set aside.
• Heat the kadai or the heavy bottom vessel and add the boiled veggies and the beans.
• Now mix the 3 tbsps of tamarind paste with 1 cup of water and add to the veggies.
• Add salt and curry leaves and let it simmer.
• As it starts to simmer, add the ground masala and and mix well.
• Let it simmer again for couple of minutes and then add the mashed toor dal mixture.
• Mix well and let it cook for 5 more minutes and turn of the heat.
• In a separate takda pan, heat the oil and add the mustard seeds, methi seeds, broken red chillies, hing and curry leaves.
• As they start to splutter add it to the sambhar.
• That’s it. The sambhar is ready.

Notes

If you are using tamarind instead of paste, soak a small lemon size ball and squeeze 1 cup of thick tamarind water.

Adapted from From the cook and see book of Meenakshi Ammal

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