Madras special baby onion (shallots) sambarSambar is a very popular yet simple south Indian stew. There are many varieties which differ from choice of lentils used to choice of vegetables used. The recipe for traditional Madras sambar using Thillai’s Sambar masala is given below:
Serving size: 4 members
- Red gram/ toor dal – 150 gram
- Drumstick – 1 & Tomato – 1
- Shallots/ small/ baby onion – 15 to 20
- Little mustard, curry leaves, coriander leaves
- Chopped onion – 20 gram
- Tamarind – half lemon size
- Thillai’s sambar powder – 2 spoons (13-15 g)
- Water – 5 cups
- Wash 150 g of toor dhal / red gram dhal and put in pressure cooker, add 2 – 2 1/2 cup of water and cook until you hear three whistle sounds.
- Soak 10 g or small half lemon size tamarind in half cup of water & make tamarind juice extract.
- In a pan add 2-3 tsp of oil and lightly fry the whole baby onion & Diced drum stick pieces
- Add 2 ½ cup of water, 2 tsp of Thillai’s sambar powder and cook for 5-7 min.
- Now add tamarind juice & boiled dhal mix and cook it for 5 min.
- In a small pan add 1 tsp of oil, little mustard and curry leaves allow to temper, add chopped onion sauté for minute and transfer the tempered mix to the sambar. Garnish with fresh coriander leaves.
Tasty Thillai’s south Indian famous traditional onion sambar is ready to serve.Total cooking time: 20 min Thillai’s recommends: Thillai’s Madras baby onion sambar and hot rice with potato fry.
Pulikulambu / Karakulambu
- Heat oil in a cooking pan.
- Add some mustard and curry leaves, allow to temper.
- Add chopped tomatoes,your favorite fresh vegetables and fry for some time.
- Add required amount of water (1200 ml) and Thillai’s PulikulambuMilagai Powder (50 g), allow to boil for 15 mins.
Kumbakonam famous Sundakkai VathalKulambuServing size: 4 members
- 100 ml of edible oil/ sesame oil
- 25 g Dried Sundakkai/ ManathakkaliVathal (optional)
- Little mustard & curry leaves for tempering
- One Small tomato – chopped
- 1200 ml of water
- Thillai’s Pulikulambumilagai powder packet (50g)
- In a deep bottom frying pan, add 2.-3 Tbsp oil and fry the dried Vathal till aroma rises, take out & keep separately.
- Heat 2 tsp of oil in pan; add some of mustard & curry leaves allow to temper.
- Now add chopped tomatoes to oil and fry for a minute.
- Add required amount of water (1200 ml) and add one full pocket of Thillai’s Pulikulambumilagai powder and allow boiling for 5 min.
- Now add fried Vathal to boiling mix and allow boiling for further 5 min.
- Thillai’s Pulikulambu powder contains onion, tamarind and salt. You can add more if needed to suit your taste.
- You can use your choice of Vathal or sundakkai.
- Take 200 gm of Cauliflower /Gobi. Boil it well and let it dry for 15 minutes.
- Measure 1 Tablespoons (20g) of Thillai’s Crispy VegMix into a small bowl and add water Pour remaining dry Veg mix into a wide plate.
- Dip the cauliflower pieces into the wet mix and then coat with the dry mix until the cauliflower piece is fully covered with dry mix.
- Heat oil in a frying pan until hot (160ºC) and fry the cauliflower pieces until golden brown (Approx.4 min).