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Kachcha Sambhar (raw sambhar)

August 25, 2016 By appu 4 Comments

kachcha sambhar

I was all set to meet the husband for a romantic lunch, but Bangalore being crowded, overpopulated, Bangalore, the traffic was such that it was either the lunch or the airport. And that airport had a plane parked which was going to take us to Goa! So really there was no dispute, the airport on time – it was.

 

I surprised our caretaker with a lunch request. She wasn’t prepared to make anything since I had announced gleefully about my romantic plans. So she hemmed and hawed, wondering what to make. (And I was feeling fussy about food that day!) Her husband (I have mentioned him before in my blogs. He is a complete foodie- for which I am eternally grateful!) Well her husband suggested “Kachcha Sambhar” in his typical local accent. It took him three repeats of the word before I realised that is what he actually meant. Raw Sambhar.

I have learnt to experiment and sometimes leave the suggestions to the experts. AND I WAS NOT DISAPPOINTED. In fact, I was in food paradise. Every spoonful going in was ambrosia. Now I love garlic, and I love spice, and the most fun part was it has not one drop of oil!! Perfect right??

We did take off to Goa, and we had an amazing time, caught up in that leftover romance and all that! 😛 But I raved and raved about the Kachcha Sambhar, and he finally told me to use other methods to turn him on!! ( 😛 we are a foodie family!!)

Here is the recipe — the tomatoes have to be burnt — burnt black on a high flame. Wait for it to cool, and skim the skin off. Please do wait for it to cool — this way the skin comes off and does not leave small pieces of black burnt skin behind. We don’t want any black stuff in the sambhar. Same goes for the green chilly.

This is a very spicy dish. Deseeding the chilly reduces the spice. If you want it less spicy, reduce the quantity of the chilly, but don’t delete it completely. That would be a SIN! and Karma will pay you back!!

Tastes absolutely amazing with rice and a bland veggie. I love it with chilla. You make your own combinations and message me.

I was on the floor worshipping this dish! Hope you like it too!

Ciao!!

 

 

 

 

 

Kachcha Sambhar (raw sambhar)
Print Recipe
Quick, elegant and earth shatteringly tasty!
  • CourseSide Dish
  • CuisineSouth Indian
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Kachcha Sambhar (raw sambhar)
Print Recipe
Quick, elegant and earth shatteringly tasty!
  • CourseSide Dish
  • CuisineSouth Indian
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Ingredients
  • 2 tomatoes large size
  • 1 Green Chilly medium spicy
  • 1 tspn salt
  • 1 tbsn + tspn onions very very finely chopped
  • 1 Tspn garlic very very finely chopped
  • 1 tbspn corriander roughly torn
  • 1.5 Cups Water Clean, filtered.
Servings: people
Instructions
  1. Burn the tomato over high flame. Tomato should be rotated. It should char completely.
    Burn the tomato over high flame. Tomato should be rotated. It should char completely.
  2. Burn the green chilly over high flame. Rotate and burn till completely charred.
  3. Let the tomato and chilly cool.
  4. When cooled, peel the black skin off the tomato and discard.
  5. Wash your hands so that no black stuff sticks back on the peeled tomato
  6. Chop as finely as possible. This reduces the time required later while pureeing with hand blender.
  7. Peel the black layer of the green chilly. Deseed the chilly. (This is very important)
  8. Chop the chilly into small pieces.
  9. To a pot, add the tomatoe, green chilly, salt and water. Mix well with a hand blender. No large pieces of tomato should be left.
  10. There will be a few small pieces of tomato floating around, let them be.
  11. Transfer contents to a serving bowl, add onions, garlic and garnish with corrinader. Serve cold.
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Filed Under: Sides Tagged With: garlic, no oil, onion, puree, quick and easy, sambhar, tomatoes, vegetarian

Red Chilli Chutney – From Bangalore.

May 23, 2016 By appu 4 Comments

In the din and pollution of Bangalore, exists a quiet retreat. The garden is lush, and in the centre of it all stands my favourite tree – The Parijat. There is something about the small white flower with the orange stems. It has a hard grip on my list of all time favourites. In the days of the old, my grandmother and her sisters in law, would break the orange stem, and make a dye with it. They used it to colour their sarees and wore them for auspicious occasions.

The parijat flower

The parijat flower

In that serene atmosphere, lives Rekha with her husband and daughter. When she got married, her very foodie husband was appalled at her cooking skills, so he took her to his mother’s home for some training. Rekha being Rekha, understood that way to her husband’s heart is through his stomach (as it is with mine!) She dedicated her self to traditional cooking training. I say “well done” husband, because otherwise, we would have lost out on eating out of the hands of one of the best cooks I have ever met.

Rekha is clean, neat and extremely efficient. Her recipes have been so well measured, that nothing goes waste.

In the next few weeks, I will be adding a few of her recipes. The food you must have eaten, but her’s are worth trying out once.

red chutneu feature

Here is a simple Red Chilli Chutney. I asked her the traditional name for it, she just shrugged and said – Red Chilli Chutney. Well then. So be it!!

Since the time I made it, I’ve had it with everything – toast, pooran poli, in a salad. I even layered the base of Lasagna sheets with it, before putting in the fillings. It is not as spicy as it looks.

Red Chutney with anything

Red Chutney with anything

The taste of the jaggery and imli (tamarind), blend with the chillies, giving it the right tang and a hint of spiciness. For the palate that does not mind experimenting with a little spice, this recipe is a must try. And it’s adorably simple.

Red Chilli Chutney

Red Chilli Chutney

Ingredients for the chutney. Sans the red chillies

Ingredients for the chutney. Sans the red chillies


Red Chilli Chutney - From Bangalore
Print Recipe
For the complex tastes that hit your palate, this is a very simple, easy and quick recipe to make. Phenomenally versatile....
  • CourseSauces and Jams, Side Dish
  • CuisineSouth Indian
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Red Chilli Chutney - From Bangalore
Print Recipe
For the complex tastes that hit your palate, this is a very simple, easy and quick recipe to make. Phenomenally versatile....
  • CourseSauces and Jams, Side Dish
  • CuisineSouth Indian
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
  • 75 gms Kashmiri Red Chillies
  • 1 tspn Jeera (Cumin) seeds
  • 1 small Ball of Tamarind
  • 1 small Ball of Jaggery
  • 1/2 tspn salt
  • 1 Stem Curry Leaves
  • 4 pods garlic peeled.
  • 1/4 Cup Drinking water To blend.
  • 1/4 tspn Methi (fenugreek) seeds
Servings: grams appx
Instructions
  1. Take off the stems of the red chillies and soak them whole, in room temperature water.
  2. While the chillies soak, dry roast the methi, jeera and curry leaves, on a non stick pan. Roast till the jeera gives off fragrance and the curry leaves look just a bit wilted.
  3. After 15 minutes drain the chillies and throw away the water.
  4. Blend together, soaked red chillies, dry roasted methi, jeera and curry leaves, tamarind, jaggery, garlic and salt in a blender. Use a little water to blend.
  5. Make a coarse paste. Don't blend till its too fine.
  6. Stores well in refrigerator for a week.
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Filed Under: Chutneys Tagged With: garlic, jaggery, no oil, red chilliy chutney, spicy, tamarind, vegetarian, versatile, yum

Meet the Author

For the 21 years and some months that I have been alive, there has been this crazy, eccentric, always-charged-up woman with a full-time job of being a mother to 6 (2 children, 4 dogs).

In her spare time she blasts music on her DJ console, reads like a maniac, downloads shows (because God forbid she runs out of something to watch), runs an entire household, and to top it all off, manages a very successful catering business which makes the most delicious food in the entire world. Once you have her food, everything else will taste like stale socks.

This is what you call "Maa ke haath ka khana".

- Kanak

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