Moolangi Sambar Recipe Hebbars Kitchen

Hey there, foodies! Welcome back to Chef Deena’s Kitchen, your go-to destination for mouthwatering recipes. Today, we have something extra special for you – an amazing recipe for Radish Sambar and Bitter gourd Fry.

Moolangi Sambar Recipe Hebbars Kitchen
Moolangi Sambar Recipe Hebbars Kitchen

Radish Sambar: Bursting with Flavor!

Ingredients:

  • Gingelly Oil
  • Mustard seeds
  • Cumin seeds
  • Garlic cloves
  • Shallots
  • Curry leaves
  • Red Chillies
  • Radish
  • Tomatoes
  • Turmeric Powder
  • Kuzhambu powder
  • Salt
  • Compound Asafoetida
  • Water
  • Tamarind extract
  • Coriander leaves
  • Toor Dal
  • Ghee

The first step in preparing this delightful sambar is heating Gingelly Oil in a pan. Once the oil is hot, add Mustard seeds, Cumin seeds, Garlic cloves, and Shallots. Saute them until the shallots turn golden brown. Then, add Curry leaves and split Red Chillies for that perfect touch of spiciness.

Next, it’s time to add the star of this dish – the Radish. Cut the Radish into thick slices and mix them well with the tempering. Add the Tomatoes, Turmeric Powder, and the special Kuzhambu powder. Don’t forget to add the required amount of Salt and compound Asafoetida for that extra flavor.

Pour in some water and let the mixture boil until the aroma becomes irresistible. Once the masala is cooked and the Radish is tender, it’s time to add the boiled Toor Dal. Make sure the Toor Dal is cooked to a mushy consistency for the perfect texture and taste.

To finish off this delightful dish, add some fresh Coriander Leaves and a dollop of Ghee. Mix it all together, and voila! Your delicious Radish Sambar is ready to be savored. Remember, adding the Toor Dal when it’s mushy ensures a rich and hearty sambar.

Bitter gourd Fry: A Twist on Tradition!

Ingredients:

  • Oil
  • Mustard
  • Garlic
  • Gram dal
  • Curry leaves
  • Onions
  • Tomatoes
  • Turmeric Powder
  • Kuzhambu powder
  • Bitter gourd
  • Water
  • Coriander leaves

Let’s move on to our next mouthwatering creation – Bitter gourd Fry. Traditionally, bitter gourd can be a bit too bitter for some people’s taste. But fear not! We have a delightful twist that will make you fall in love with this dish.

Start by heating Oil in a clay pan. Add Mustard and let it splutter, then add Garlic and Gram dal. Saute them until they turn golden brown. Next, add Curry leaves and finely chopped Onions. Saute the onions until they are just 30-40% cooked.

Now, it’s time to add the Tomatoes, Turmeric Powder, and Kuzhambu powder. You can also add some Chilli powder and Coriander powder if you like. Saute this mixture for a couple of minutes before adding the cut Bitter gourd directly to the masala.

Saute the masala and Bitter gourd for a couple more minutes, then add water and some fresh Coriander leaves. Cover the pan and let the Bitter gourd cook until it is about 70-80% done. As the water evaporates, you’ll notice the dish acquiring a delightful texture.

To reduce the bitterness, add 2 tablespoons of Gingelly oil and cook the dish until it sticks to the clay pan. This method infuses the Bitter gourd with flavor and reduces the bitterness significantly. Trust us, you’ll be amazed by the results!

That’s it, foodies! You now have two incredibly delicious dishes – Radish Sambar and Bitter gourd Fry – to tantalize your taste buds.

Remember, when Bitter gourd is mixed with curd or buttermilk, the bitterness is masked, making the dish even more enjoyable. So, don’t hesitate to give these recipes a try and let us know how they turn out.

Stay tuned for more exciting recipes coming your way soon. Happy cooking!

El Reno Ok

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