This Sunday I planned out an elaborate menu which had radish and beans sambar, tomato rasam, vazhakkai curry and vendakkai curry, curd, vadams, moor milagai. We all had a feast and enjoyed like anything.
Radish and Beans Sambar
White radish – 2
Scrap the skin of radish and cut them into thin round slices. Cut the French beans into long pieces. Pressure cook tur dal with turmeric powder, asafetida, few drops of oil and 2 cups of water along with radish and French beans. Mash the dal well.
Soak the shallots in some water to remove the skin quickly and halve them. Chop the tomatoes. Soak the tamarind in some warm water and extract its pulp.
In a kadai heat the oil and add mustard seeds, when it splutters add the cumin seeds, fenugreek seeds and the whole red chillies. Now add the shallots and sauté till they turn pink. Add the chopped tomatoes, curry leaves and fry till the tomatoes turn mushy. Now add the tamarind pulp, cooked radish and beans, sambar powder, salt and bring it to a boil. Now add the cooked dal and extra water if needed to adjust the consistency. Cook for 10 minutes and garnish with coriander leaves and serve with rice.
Okra / Vendakkai Poriyal
Vendakkai – ¼ kg
Wash the vendakkai well and spread it on a cloth to dry. There should be no moistness. Trim the head and tail of the vendakkai and cut them into round pieces of 1 inch thickness.
In a kadai heat the oil and add mustard and urad dal. When the seed splutters add the vendakkai and stir well so that the okra gets fully coated with oil. Now add the red chilli powder, turmeric powder and coriander powder, salt and mix well.
Don’t close the kadai with a lid and let it cook for at least 10 minutes till the okra turns crisp and well cooked. Add more oil at this stage if you really want it crisp. Garnish with coriander leaves and serve along with rice.
Vazhakkai – 1
Trim the top and bottom of the plantain. Peel the skin with a peeler. Halve the plantain length wise and cut them into 1 inch thick pieces.
In a kadai heat the oil and add mustard seeds and urad dal. When the seeds splutter add the vazhakkai and sauté till it gets coated with oil. Now add the chilli powder, turmeric powder, salt and water and mix well.