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En veetu

For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24

Sunday, December 18, 2016

Vendakai vadouvam sambhar ( Okras & vadouvam cooked with split pigeon peas)

Vendakai vadouvam sambhar ( Okras & vadouvam cooked with split pigeon peas)

In my hometown, vadouvam or vadagam was used as the standard seasoning ingredient alongwith some mustard & curry leaves for all types of kozhumbhus & rasams & even non vegetarian gravies. Vathu vadouvam kari ( duck cooked with vadouvam spices) is a a speciality of my hometown with each family having its unique recipe which has been passed down the generations! I remember coming home from school for lunch , as the richshaw man pedalled slowly through the quiet streets, i would be greeted with the fragrant smell of vadouvam being seasoned in hot oil from the houses on the way home ( not that school was very far off, just two streets away), which would only make me more hungry, that as soon as soon as i get home, my school bag will fly in one direction, my shoes the other way & my sweet mom knowing me very well would have laid out my lunch ready on the dining table for me !! Aahaa !sweet memories! Making vadouvam at home is a very tedious process, though nowadays it is easily available in the supermarkets, there are still some people of the older generation who insist on preparing it at home every year. My amma gets her yearly supply of vadouvam from one of her friends , which she generously shares with me!! Read more about vadouvam here & here!
And here while i was seasoning my sambhar with vadouvam, for a few seconds, i was taken back in time to my carefree school days back home!:))

Ingredients:Toor dal - 1/2 cup, pressure cooked till done , pearl onions - 5, halved, tomato ( small)- 1, chopped, sambhar powder - 1 tsp, chilli powder - 1 tsp ( my sambhar pwd is not spicy enough for me , so i add some chilli pwd too), oil - 3 tbsps, lady's finger - 150 gms, chopped into one inch long pieces, salt to taste, tamarind paste - 1/2 tsp, coriander leaves - a handful, chopped, turmeric pwd - 1/4 tsp, asafoetida - a pinch, curry leaves - 6, mustard seed - 1 /2 tsp, vadouvam - 1 tsp.


Heat 2 tbsps oil in a non stick pan & stir fry the okras for about 2 to 3 mins & keep aside. Once the dal is cooked, add the sautéed lady's finger, chilli pwd, sambhar pwd, turmeric pwd, salt to taste, tomato, coriander leaves , tamarind extract & boil for about 5 to 6 minutes until the raw smell of the tamarind is lost & the okras are cooked .

Now heat the remaining one tbsp of oil in a small skillet & season with mustard & curry leaves. Then add the vadouvam & stir for a second( leaving it in the pan even for a minute will burn the mixture) , add the asafoetida & add to the boiling sambhar, simmer over medium flame for five minutes & serve hot with basmathi rice, ghee & your favourite side dish.

Today's ' En veetu samayal' - Rice served with vendakai vadouvam sambhar & lamb kari varuval:)


Blogger ambikai said...

actually Your profile is not accessible for me. Now i became a big fan of ur recipes. Can u please mail the new blog to me with ur permission.

March 9, 2009 at 7:22 PM  
Blogger ambikai said...

nice combo lunch with mutton varuval. tempting to eat

March 9, 2009 at 7:23 PM  
Blogger paati said...

ambikai just leave me your email & i will mail you the link:)

March 20, 2009 at 11:17 PM  
Blogger Punekar said...

I am sorry but I cannot find any search button..Do you have an recipe for 'Baked Murruku?' I googled for it and it directed me to your blog but I am afraid i could not find it anywhere..soem other delicious recipes for sure..which I am gonna try soon :)

October 14, 2011 at 2:40 AM  
Blogger Monica said...

Hi Paati,

Can you send me link to your food blog to access recipes. I loved cooking your recipes, but now am unable to access recipes. Thanks in advance!


November 21, 2011 at 5:54 AM  

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