Brinjal & Chayote Squash Sambar

Brinjal / Egg plant /badane kai / Kattari kai is loved by most of the people in South India .
Here I have used Chayote Squash and Brinjal ( special brinjal from Udupi ) and prepared Sambar.

Brinjal and Chayote Squash / Seeme badane Sambar /Curry goes well with all the main dishes.
Let us see the recipe Now :
Home prepared Sambar Powder is used here and it is very easy to prepare Sambar Powder at home.
No Onion or No Garlic is used in this Sambar. /Curry.

Ingredients :

Brinjal : 2 ( Medium sized )
Chayote Squash : 1 ( Big Sized )
Toor dal : 2 to 3 Tablespoons
Sambar Powder : 2 Tablespoons
Tamarind Pulp : 2 Tablespoons
Jaggery : 1 Tablespoon ( Optional )
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
Green Chilly : 1
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Cooking Oil : 1 Teaspoon.
Ingh /Asafoetida : A pinch.

Method :

1. Wash and cut brinjal in to small pieces. Soak in a big bowl of water. ( It helps to remove the bitterness in brinjal)
2. Wash and remove the outer layer of chayote squash and cut the squash into small pieces.

3. Cook chayote squash separately till soft and keep it aside. Wash and cook toor dal with little water. (Pressure cook for 5 minutes).

4. Soak a marble size tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Now cook cut brinjal with little water till they turn bit soft. Add tamarind and salt. Add little turmeric powder. Add cooked dal and mix it well. Let it cook for a minute.

6. Add cooked chayote squash to brinjal and cook for 2 minutes. Add jaggery and mix it well.

7. Add methi seeds and mix it well. Wash and slit green chilly and add it.

8. Add 2 Tablespoons of sambar powder and mix it well. Let it cook for 2 to 3 minutes.

9. Shift the curry to a serving dish and add mustard seasoning on the top.
10. Brinjal - Chayote Squash Sambar is ready to serve.

Note :

Cooking chayote squash separately helps the pieces to cook soft and it does not get smashed. Adding jaggery is optional. Adding onions or garlic to the curry is optional. Taste differ. Adding moong dal instead of toor dal is optional. Toor dal taste better for sambar. Let the jaggery be very little if you are diabetic or cooking for diabetic patient.
 Time : 30 Minutes.
Serves : 3 to 4 

Home prepared Sambar powder :

Dry roast or fry with a tsp of oil.
Coriander seeds : 3 Tablespoons
Methi seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Red byadagi chilly : 5 to 6
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida :  A little

Dry roast or fry methi seeds till it turns golden brown. Add urid dal and channa dal and fry nicely.
Add coriander seeds and red chilly and fry till they turn slightly golden colour. ( Or crisp).
Add jeera, curry leaves and jeera. Mix it well and put off the fire.
Let it turn cool. Dry grind and use the powder.
The above said measurement for Sambar is only one time. Do not use oil if you prepare more sambar powder at a time. The oil smells bad and the powder smells stale.

Cucumber Lassi / Chaas: Sweet & Salt

Lassi /Chaas /Butter Milk whatever you call it, it is one of the healthiest drink in Summer Season. 

The summer is here. Already screeching son shows his heat. The hot air blows through out the day. You need to keep your mind and body cool. So let us have some Cucumber Lassi /Chaas Sweet or Salt. Both are easy to preapre and good for health.
I think You like my idea of having this cucumber Lassi. It is yummy, delicious, quick and simple.
All I have used is curd / butter milk, salt and jaggery, cucumber and water.
Let us see some benefits of having Cucumber in our diet. 
We know that cucumber helps to keep our body cool. It is full of nutrients. It has a rich source of anti oxidants that is good for our health. Cucumber is low in calories and it is fiber rich. Good for dehydration and good for loosing weight. It helps in easy digestion. Control the blood sugar level. helps in controlling the blood pressure. It is good for bones. It is good for hair and skin. Cucumber contain Vitamin C, Vitamin A, Vitamin K, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B5 and minerals like protein and magnesium.
Cucumber Lassi is good for all aged people.  
Cucumber Lassi is diet friendly.
  It is diabetic friendly 

I have used pepper pods and salt for the Salted Lassi 
2. Jaggery for Sweetening the Lassi.

Things needed : 

Curd : 1/2 Cup
Cucumber : 2 ( Small Variety).
Pepper Pods : 3 to 4

For Salted Lassi / Butter milk 
Salt : As required
Ingh : A little

For Sweet Lassi 
Jaggery : 2 Tablespoons : Powdered or liquid

Method :

1. Wash and peel off the skin of cucumber and cut into small pieces.

2. Grind cut cucumber and pepper pods with little water. Grind it in to paste.

3. Add curd and  2 glasses of water and churn for 2 minutes.
4. Remove the done butter milk to a bowl.
5. Divide cucumber lassi two bowls.

6. Add required salt and a pinch of ingh/ Asafoetida to salted lassi and mix it well.

7. Add a tablespoon of jaggery to sweet Lassi and mix it well.

8.Sweet and Salt Lassi / Chaas /butter milk is ready to serve.

9. Put the lassi to glasses and serve. ( Adding ice cubes are optional ).

Note : 

Adding more curd is optional. You can also add little green chilly and cut coriander leaves to salty lassi. I have not added because in summer it is good to use pepper pods instead of green chilly.
Adding sugar instead of jaggery is optional. Remember jaggery is good for health. It helps in keeping your body cool.
Time : 15 Minutes
Serves : 2 to 3.