For today’s lunch, I made Sambar with Carrot and Beans. I was quite taken aback, when my friends expressed surprise on hearing that we make sambar with these two vegetables. I have always remembered Amma making this sambar, quite frequently at our place. And the fry I like with this was, Arbi or colacasia fry/roast. It is called samagadda in Telugu and chepankizhangu in Tamil. Well I don’t have to extend much in telling the tale of this wonderful Vegetable and my unconditional love for Veggie. Hah the luxuries of being a spinster and getting spoiled by Mom’s cooking!. I just love the dishes Amma makes from Arbi. Amma never fails to mention to my hubby dear, about my food choices. She used to feel bad that I wasn’t anymore expecting such delicacies or conditions, now that I do my own cooking. But its always a wonderful memory, thinking of the time Amma used to take care in making hot Arbi fry with Sambar for me. I guess everybody miss their childhood and the tales related to it. I try to greater extent, make sure my daughter has lots to relate later. Hope I am doing the best.
Coming back to this combi, my daughter just loved it the first time I made for her, so I try to make this combi at every opportunity I get. But when we pack it, it loses its texture. Since it was just too long since I had made this, I just went ahead for having this for lunch.
Today’s Lunch Box had
Carrot Beans Sambar
Arbi / Colacasia Deep fry
Preparation Time : 15 mins
Cooking Time : 15 mins
Toor Dal – 1 cup
Carrot & Beans- 100 gms
Sambar Onions – 100 gms
Sambar Powder – 1 tsp
Tomatoes – 2 medium
Tamarind pulp – small lime size
Coriander Leaves – few chopped
Oil – 1 tbsp
Salt to Taste
Turmeric a pinch
Mustard Seeds + Urud Dal + Fenugreek – 1/2 tsp
Curry Leaves – few
Garlic – 4 pods
Method to Prepare:
Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 1 whistle. Remove and let it cool down.
Chop Carrot, Beans to 2″ size pieces. Pressure it with Dal for another whistle. Keep it aside
Soak tamarind and extract pulp from it.
Soak Shallot (Sambar onions) for 5 mins, this way the skin comes out easily. Chop Onions and tomatoes.
Heat oil in a pan, add the seasoning ingredients. Then add chopped onions. Sauté till they are cooked, add tomatoes, Sambar powder. Cook till the tomatoes are soft.
Then add the cooked toor dal with Vegetables, tamarind pulp. The dal should be well cooked. We usually mash with pappu guthi, which a long wooden stick like ladle.
Arbi – 250 gms
Gram (Besan) flour – 2 tbsp
Salt to taste
Chilli powder – 1/2 tsp
Oil for frying
Method to prepare:
Clean and boil Samagadda for 1 whistle. It should be done but can check and cook again.
Remove the skin and cut it into 1″ pieces.
Add besan, chilli pw and salt to Arbi. Mix well so that all the pieces are coated with Besan. Its normally not required to add water as it might become too sticky. But based on the texture can sprinkle little water.
Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.
Very simple, but getting the correct amount of besan to stick to the Arbi is important. This normally tastes heaven when had hot. But we still went ahead with our choice and enjoyed to the last bit.
Hope you enjoyed my lunch box today.