Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

I have lots of Indian vegetables stocked in my fridge after my last week's India n grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakka i(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of dr umsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main in gredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go wit h it and hence a varuval. With the fresh coconut I decided to do some poriyal. S o the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tin dora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal.

Arachu Vitta Sambar: Ingredients:

Thur dal (cooked and mashed) Drumsticks (cut) cup Onion (chopped) 2 2 cup

1 cups

Tomatoes (chopped) Tamarind extract Oil - 4 tbsp Dry ingredients:

Bengal gram dal (channa dal) Coriander seeds (dhania) Red chillies 6

2 tbsp

2 tbsp

Fenugreek seeds (methi) Coconut (shredded) Powder ingredients: Sambar powder Chilli powder Turmeric Salt

1 tsp

3 tbsp

1tbsp (optional) 1 tsp

a pinch

as needed

Seasoning ingredients: Mustard seeds Split urad dal Curry leaves 1 tsp 1 tsp 1 sprig

Method:

Fry the dry ingredients in a pan, adding a tsp of oil and till the coconut becom es a little dry. Let it cool and then dry grind to a powder. Cook drumstick with a pinch of turmeric, with enough water. Heat oil in a pan and add chopped onion s. Fry till the onions turn brown and then add tomatoes. Once the tomatoes turn mushy add the ground powder and the other powder ingredients. Add cooked drumsti cks, dal and the tamarind extract. Add two cups of water and let it cook for 1520 min on medium heat. Heat oil in another pan, add seasoning ingredients and on ce the mustard starts to splutter add to the sambar mixture. Turn off the heat a nd serve with rice.

Kovakai (tindora) (ivy gourd) varuval:

Ingredients:

Kovakkai (tindora) (sliced) Onion (chopped) Garlic (chopped) 1 3 cloves

1 cup

Powder ingredients: Chilli powder Turmeric Salt 2 tsp

1 tsp

as needed

Seasoning ingredients:

Mustard seeds Split urad dal

1 tsp 1 tsp

Method:

Heat oil in a pan and then add the seasoning ingredients. Once the mustard seeds start to splutter add the onion and garlic. Fry the onions till they turn golde n brown and then add the chopped kovakkai. Add the powder ingredients and simmer and fry till the kovakkai turns a little crispy and dry.

Podalangai (padval) (Snake gourd) poriyal:

Ingredients:

Podalangai (Snake gourd) (chopped) Onion (chopped) Coconut (shredded) Salt as needed 2 tsp

1cup

Seasoning Ingredients: Mustard seeds Split urad dal Red chillies 3 1 tsp 1 tsp

Method: Heat oil in a pan and then add the seasoning ingredients. Once the mustard seeds start to splutter add the chopped onion. Fry the onions till they turn golden b rown and then add the chopped podalangai. Add salt, pour one cup of water and le t it cook for 15 min till the podalangai is cooked. Finally add shredded coconut and turn off the heat.