Topic started by Mani (@ spider-wj072.proxy.aol.com) on Wed Nov 15 16:26:30 .
All times in EST +10:30 for IST.
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Out of all the styles in South India? Which state (in your most humble opinion) do you think has the best? To me, Thamizh Naad saambaar is very delicious, I also like Karnataka style saambaar (MTR Saambaar podi ;-)) ), which do you think is the best kind? |
Responses:
- From: ecync (@ nas-112-67.nashville.navipath.net)
on: Thu Nov 16 01:25:18 EST 2000
Any kind....as long as somebody cooks it and serves it to me!!!!
- From: HEMANT (@ 63.109.250.137)
on: Thu Nov 16 02:42:07 EST 2000
RAYAR SAAMBAR
very very few people have ever heard of RAYAR SAAMBAR.
I came to know of this variety from one Iyengar gentlrman from Mayavaram whom I met in a train.
He explained it to me in a nice fashion and I made it at home.
Believe it or not, It has become a hot favourit of all the people who have tasted it.
If you want to learn the recipe, mail me at hkrtrivedi@yahoo.com
- From: HEMANT (@ 63.109.250.137)
on: Wed Nov 22 03:07:23 EST 2000
How come lovers of Great THING CALLED SAMBAR have not come forward with interesting recipes?
I can't imagine Iyers keeping quiet about this sampoornam or SAMBAR?
- From: Mani (@ spider-mtc-tf042.proxy.aol.com)
on: Wed Nov 22 11:25:46 EST 2000
Kerala sambar is also tasty, but Tamil sambar is the best!
- From: HEMANT (@ 202.144.107.4)
on: Thu Nov 23 02:25:17 EST 2000
I tend to agree with Mani because the Sambar I have taken In cichin and Trivendrum, was without perangayam or Hing.I also foung potetoes in Sambar only in kerala.
Sambar in Coimbatore which I call as Gounder sambar is distinctly different and is really among the best Ihave eaten in India.I had the same taste in MAHARAO RESTAURANT IN TOKYO where a Tamil cook from Salem was employed.
But Nothing can compare withRAYAR SAMBAR I learnt from a Mayavaram gentleman.
Any takers ? I can teachthem.
Ingeneral, among all the south Indian sambars, Tamilnadu sambars are the best.
- From: Hemant (@ 202.144.107.4)
on: Thu Nov 23 02:27:07 EST 2000
sorry for the spelling mistakes .My key board is playing funny tricks.
- From: Mani (@ spider-tm061.proxy.aol.com)
on: Thu Nov 23 07:26:28 EST 2000
Hemant,
Adhu serriya, I am not too much into the potatoes in the sambar, but there are different Kerala recipes and styles. I know people who love sambar so much, they make it and drink it like it was a soup or something! ;-)
- From: Hemant (@ 202.144.107.4)
on: Thu Nov 23 11:35:02 EST 2000
Hello Mani,
You are right.Sambar in Pallakdu or Palghat is different.There the Palghat Iyers make good sambar.They use a lot of perankayam or Hing.
But still the Tamilnadu excels in sambar.
- From: Krishnan (@ 208.48.199.162)
on: Thu Nov 23 12:06:52 EST 2000
Hemant,
Why don't you post in your RAYAR SAMBAR recipe here?
- From: Hemant (@ 63.109.250.137)
on: Thu Nov 23 23:55:21 EST 2000
Hello Krishnan,
The recipe of Rayar Sambar goes like any other sambar.But the trick lies in Adding big bunch of Kottumalli paste when the regular Sambar has been 3/4 made.Boil the sambar for about 10 to 15 minutes after you have added coriander paste.
Mind you the sambar will turn almost green.But the result is the Yummiest Sambar you have ever taken.
One thing I forgot to add.Burn a large onion on the grill or Gas till the outer cover becomes totally black.This process takes about ten minutes.
Peel off the Black skin and make a paste of the onion and add it to Rayar Sambar along with a spoonful paste of fresh coconut.
Give a boil time of further five minutes.
Remember to add Hing in the Sambar .This is to be added directly to sambar and also while Garnishing.
Tell me the result please!!!!!
- From: mangala oak (@ cat.cat.gov.in)
on: Mon Nov 27 06:42:21 EST 2000
What is kottumalli paste?Please use the commonly known equivalents for ingredients for the less enlightened!! Rasam recipes also welcome.
- From: Hemant (@ 210.214.178.192)
on: Mon Nov 27 11:21:15 EST 2000
ADENGAPPA!!!!Kotthumalli is nothing but cilantro in USA and Hara Dhaniya in Hindi.Kothmir in Gujarati.
If I can know Mangala is from Which state, I will give the equivalentnames of the ingradients.
rasams are of atleast eight or nine types.
Which one do you want to know?
Milagai Tannir
Jeera rasam
Mysore Rasam
Gounder Rasam,
Iyangar Milagai Rasam,
Puli char etc.
- From: Sujata (@ 24.69.170.174.on.wave.home.com)
on: Mon Nov 27 18:37:27 EST 2000
Heman,
the cilantro in US doesn't smell like (although it looks like it) our naattu kothumalli ilai :-)
- From: Vassan (@ sdn-ar-002nmalbup046.dialsprint.net)
on: Mon Nov 27 23:22:01 EST 2000
Sujatha
Are you sure..? May be you are mixed up
between parsley & cilantro.
My betterhalf makes 'koththamalli thuvaiyal'
once amonth or so.It sure tastes as good as the Indian one.
- From: Hemant (@ 63.109.250.137)
on: Tue Nov 28 01:15:58 EST 2000
I agree with you Sujata that cilantro looks like kothamalli but have you tried some of the sabzi shops in Eastern USA?
You will find them in such shops where Gujaratis are more.New Jersy would be a fine place to start your search.
If you fail, plant Dhaniya seeds in some pots and enjoy real KOTHAMALLI after fifteen days .
- From: aarthi (@ proxy.mcmail.com)
on: Sat Jan 6 11:38:54 EST 2001
can anyone give a recipe for palghat sambhar?
- From: Sundar (@ ts011d42.phe-pa.concentric.net)
on: Sat Jan 6 17:10:31 EST 2001
YOu must be kidding, Sujata et al. I grow cilantro in my garden (Northeast US) and it's been blessed by many Indian cooks (from india). I think you must be getting flat italian parsley instead.
As for types of sambars, this may not be kosher, but my vote is for "Milagu Kuzhambu". And after that for "Paruppurundai Sambar". Next in line is "Venthaya kuzhambu" or "vattha koottu" as I have heard it amusingly called. Y'awl canemail me for recpies now. Now cilantro now, it's winter and i have 10" of snow on my garden. Come summer though, back to my kothamalli, thakkali, puthina and pachai milagai growing. Big surprise last year: we planted "yard long beans" and they turned out to be great 'karaamani"
- From: pErAciriyar (@ ts003d43.har-ct.concentric.net)
on: Sat Jan 6 21:32:32 EST 2001
My favorite is Murungaikkaai saambaar. It also has a great history behind it.
- From: manju (@ 203.199.237.2)
on: Fri Jan 12 05:52:58 EST 2001
anybody wants Idly sambaar? which you can really drink or soak the mini idlies (sambar idly)and can enjoy your Sunday evening?
- From: manju (@ 203.199.237.2)
on: Fri Jan 12 05:54:55 EST 2001
If you need recipes for Poricha kuzhambu(or kootu)-my husbands favourite, thengai araitha kuzhambu and irupuli kuzhambu I can give you.
- From: Nagarajan (@ dkf-gw.dkf.de)
on: Fri Jan 12 06:37:23 EST 2001
I like drum-stick sambhar and mulangi-sambar. With masala-vadai, fried potatos with peas and venagi-thayir-pachadi... yum!
- From: NOV (@ ptl-cache6.jaring.my)
on: Fri Jan 12 19:05:41 EST 2001
Manju - why are you tempting us? :)
Please give your recipes immediately! :))
- From: sony paul (@ spc-isp-tor-58-20-100.sprint.ca)
on: Fri Jan 12 19:26:46 EST 2001
ineed the recipe for puli rasam.
- From: Sujata (@ 24.69.170.174.on.wave.home.com)
on: Sat Jan 13 07:48:40 EST 2001
>>
YOu must be kidding, Sujata et al. <<
>>May be you are mixed up
between parsley & cilantro.
<<
I have been using kothamalli ilai from the Indian grocery store since my attempts at substituting with leaves from the regular grocery stores have so far been a failure.
- From: manju (@ 203.199.236.167)
on: Mon Jan 15 23:41:35 EST 2001
Ingredients:
Tamarind - small lemon size
tuar dal - 1 cup
dhania - 1/2 cup
red chilli - 5 or 6 you can vary this. Idly sambar should not be very hot
gram dal(kadalai paruppu)-two spoons
urad dal - 1 spoon
hing - 1/4th spoon
grated coconut - 3-4 teaspoons
salt to taste
turmeric powder
Onions - 1 if big
tomatoes - 2
oil, mustard seeds,curry leaves and coriander to season
Preparation:
1. soak the tamarind in little warm water and keep aside.
2. cook the tuar dall in the pressure cooker adding little turmeric powder.
3. fry gram dall to coconut with a spoon of oil till it gives the nice aroma.
4. you dry grind this or first dry grind in the coffee grinder and then wet grind in the mixer.(now in India I have no problem of directly wet grinding)
alternative:
Instead of above process of frying and grinding you can just take the roasted and pre prepared sambar powder and add a handfull of fried dhania and little hing (perungayam) and grated coconut and wet grind/dry grind.
5. Chop the Onions in legthwise.
6. heat some oil in the pan and fry the onions till it is cooked
7. put some more water and take out he thin juice of tamarind and pour into the pan (if you want you can add any other preferred- preferrably like brinjal/auberjine at this stage).
8. then add the ground ingredients in this and dissolve this in the tamarind juice and let it boil till the vegetable is cooked. Then add salt .
9. Next take the dall and slightly mash it with a spoon and pour into the sambar. At this stage if you want some more salt for added dall put some more salt.
10. then add tomatoes cut into big pieces, let the tomato cook.
11. Lastly season with mustard seeds, curry leaves and sprinkle coriander on top preferrably in the gingelly oil(that will be yummy).
Let this sambar be little watery.
12. Make Idlies in regular size or mini idlies
place it in a plate and pour the sambar on it till it is immersed. On top put some ghee or gingelly oil(I prefer gingelly oil) and finely chopped onions over it.
try and tell me the result
- From: manju (@ 203.199.236.167)
on: Tue Jan 16 00:28:32 EST 2001
Nov,
I will post the other recipes in another two days(hopefully) as I am little busy in this pongal holiday with my three and half year old son. Actually I am enjoying it after four years stay in US/UK
- From: SHANKAR.T (@ ptl-cache6.jaring.my)
on: Tue Jan 16 01:21:46 EST 2001
Hi to all!!
Sambaar... Hmmmmm..ARE ANY ONE FROM COIMBATORE
DO NOT REVIEW THIS THREAD SO FAR???
MAN (&WOMAN TOO)!! IF YOU HAVE NOT TASTED IDLY SOAKED IN SAMBAAR OR VADAI SOAKED IN HOT SAMBAAR FROM THE GREAT ANNAPOORNA &GOWRI SHANKAR GROUP OF RESTAURENTS IN COIMBATORE, THEN YOU HAVE NO CHANCE OF KNOWING ABOUT GOOD SAMBAAR AT ALL!!!
(DO NOT CALL THAT AS "VADA" AS NORTHIES CALL THAT SINCE VADAI HAS GONE FROM SOUTH TO NORTH)
sOME MAY EVEN SAY THAT mADRAS sARAVANA bAVAN IS ALSO GOOD, BUT i AM SORRY TO SAY THAT sARAVANA bAVAN sAMBAAR CAN NEVER COME NEAR TO aNNAPOORNA SAMBAAR.pEOPLE WHO HAVE TASTED THAT WILL KNOW THE FACT.
sAMBAAR IS VERY TASTY WITH THE FOLLOWING vEGGIES
ADDED.
1. VENGAYAM (SMALL ONION NOT THE BELLARY TYPE)
2. MURUNGAKAI (DRUM STICK)
3. MULLANGI (I DO NOT KNOW IN ENGLISH, )
4. KATHARIKAI (BRINJAL)
5. CARROT
6. URULAIKIZHANGU (POTATO)
eLLORUM SAAMBAR SAADAM SAPPITTU SANTHOSHAMAGA IRUPPOMAGA!!!
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