Kodi Vepudu
Ingredients
* Chicken 1 kg, boneless, cut into 1-inch cubes.
* Onion 500 gms, diced
* Tomato 200 gms, chopped
* Ginger garlic paste 3 teaspoon
* Peppercorns 1 teaspoon, crushed
* Curry leaves 2 sprigs
* Turmeric powder ½ teaspoon
* Chilli powder ½ teaspoon
* Coriander powder 3 teaspoon
* Cinnamon 2-inch piece
* Cardamoms 5
* Cloves 4
* Oil 3 tablespoons
* Cashews 25 gms
* Salt to taste
Method
* Heat the oil and add the cinnamon,cardamom, cloves and the onions and fry till they turn brown.
* Add the ginger, garlic paste, tomatoes, turmeric powder, coriander powder and chilli powder and cook for three minutes.
* Add the chicken cubes and add water enough for cooking.
* Cook till the chicken is tender and the water has dried.
* Add curry leaves, cashews and pepper powder and cook for two minutes and then serve hot.
Capsicum Sambar
Capsicum 1/4 kg.
Heat 2 teaspoons of oil and add 1 tsp mustard seeds.When the mustard splatters
add 1/2 fenugreek seeds and 1/4 tsp asafoetida. Add the capsicum pieces and fry lightly.Add 2 cups of water and allow it to boil.Add 1 teaspoon salt, 1 1/2 teaspoon sambar powder and tamarind juice(amount vary to taste). Heat until the raw smell of tamarind is gone.Then add 1 cup boiled toor dal(paste) and heat until it mixes uniformly.Add a teaspoon of curry masala powder.
Onions, radish, potato, green peas,drumstick, pearl onions, okra, eggplant, pumpkin, chowchow...any of these veggies could be used
6 comments:
Right doc............not thanking you for the recipes..appreciate it though..:):)
give me the curry masala brand u used to make the capsicum sambar..its on my menu tomorrow..:):)
Roast Dhania, channa dhal,red chillies, and coconut scrapings, and khus khus,powder and mix it with the sambar for an added taste :) Also add a tomato along with capsicum :)
Sailu,
Thanks for not thanking me;))) You wanted the brand's name right? Here we go: Sakthi Curry masala powder manufactured at Erode, TN ;)
Lets see your blog tomorrow about the Capsicum sambhar!
Shp,
I did add not one but 2 tomatoes along with the capsicum, but forjot to mention it in the recipe:))) I have this irritating habit of saying forgot as forjot to annoy peeps:))))))
The powder you suggested seems good, let me try it out ASAP and will let you know the result:) But is this that 'araichivitta sambhar' type? Tell me what proportions to add the ingredients:)
luv&rgds
gts
For sambar qty shown in the pic, dhaniya 2-3 tsps, channa dal 1 tsp, 3 to 4 red chillies (depemding on sambar powder u hv used) and 2 to 3 tspns of coconut scarpings. We dont use sambar powder for "arachu vitta sambar", That has a diff. procedure. This powder-coconut scrapings can be stored and used for rasam or poriyal or sabji for added taste. btw chk http://www.chooseindia.com/recipe/southindian/index.htm for other interesting recipes :)
Shp,
I said arachivitta sambhar @ adding the powder you suggested. The sambhar qty which I have shown in the pic is just one tenth of what I made;)))) I made one 'unda' of sambhar;))))
Thanks for the suggestion, will check out the link:)
luv&rgds
gts
Hi,
Tried capscicum sambar today... It turned out yummy,.. capscicum gave a nice flavour to the sambar... I actually tried this sambar so that I can somehow finish off the 1/2 capscicum that was in the fridge for a long time(I don't like capscicum much) but this sambar was so yummy that it'll sure be made repeatedly... The only modi I made was to add some tomatoes & didn't add curry powder... I used Annapoorna sambar powder(a coimbatore speciality)...
Thanks a lot for the yummy recipe Doc...
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