Friday, December 01, 2006

Pudalangai(snake gourd) sambhar and Keerai pacchadi

Pudalanagai Sambhar


Pudalangai - 1/2 cup ( chopped) (i used frozen)
Onion - 1 (sliced)
Tomato - 1 (chopped)
Toor dal - 1/2 cup
Turmeric powder - 1/2tsp
Sambhar powder - 1tbsp
Tamarind - amla size
Red chillies - 3
Curry leaves - a few
Mustard seeds - 1tsp
Vendhayam /fenugreek - 1/4tsp
Urad dal - 1/2tsp
Perungayam/Asafoedita - a pinch
Oil -2tsp


Pressure cook Toor dal with little bit of salt and turmeric powder and keep it aside.In a pressure cooker, put 3/4 of the sliced onion,tomatoes,pudalanagi and salt.Presuure cook these for 1 whistle and switch off the heat.After the pressure is gone, open the cooker and turn on the heat on medium .Now add tamarind water and sambhar powder one at a time.Let it boil till the raw smell goes.In another pan, heat 2 tsp of oil and fry mustard,urad dal,vendhayam,red chillies, curry leaves and rest of the onion.Pour these into the sambhar.Serve hot with rice.

Keerai Pacchadi

Any type of pacchadi will be a side dish with sambhar in my MIL's cooking as H loves pacchadi.I usually make cucumber pacchadi, this time i tried this chard pacchadi and cameout really well.Very simple with min. igredients and tasted good.


Red Swiss chard - 1 cup (chopped)
Green chillies - 2 (chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - as needed
Yougurt - abt 3tbsp ( Slightly beaten with fork)
Salt - as needed
Oil -1tsp


Clean and chop swiss chard . In a pan heat oil and fry mustard seeds and urad dal.Add curry leaves and green chillies to it.Now add chopped chard and fry for 1-2 minutes.No need to add water.Then cover and cook for few more mintues.Switch off the heat when chard is cooked well.After coolong down, mix the cooked chard with salt and slightly beaten yogurt.Serve it with rice/roti.


Lakshmik said...

Hi Maheshwari

Delicious food for a rainy day. I will try out the keerai pachadi with swiss chard. Never thought of it before.

Shah cooks said...

Hmm.. keerai pachadi sounds so good. i make cheera thoran and mix it with the yogurt.yum!

Asha said...

Hello Mahesh, there you go again! Yummy dishes.We are going out to eat tonight but I am hungry already looking at your food.I did a dish with swiss chard too last week.They are soft and delicious to eat ,loved it.

Anonymous said...

Both look yum! The raitha with greens is very healthy too. Nice pictures :)

Deborah said...

Hello Maheswari,

My husband and I have just dined on this delicious sambhar courtesy of your generosity.

We grew the gourds in our garden and as they are the first yield of the summer, this will be served again and again! I had about 2 cups of tender gourds so used more than the recipe called for, but I love this gourd so much, I took the chance and the sambhar was awesome.

I will look around your site for bitter gourd recipes, another veggie that we grow and love.


Yathish Naik said...

Thanks for sharing. I tried cooking it and came out wonderful. But, I think you missed the moment when we have to add the cooked toor dal into pudalanagi mixture. Somehow i managed. :D