Radish - Basale Sambar. ( Curry with out coconut).

Radish/Moolangi/Mooli is one of the healthy vegetable and you get plenty in almost all the season.
Basale/ Malabar spinach is a perinial vine and it is also called as Pui/Vine spinach/ climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach.
Radish and Basale Saambar is a good combination and it mixes well with each other. I have used some home made powder with simple spices and added to the curry. Radish -Basale Sambar goes well with all the main dish like plain rice, chapatis, roti, dosa, idli and all most all the dishes.

Lets see some benefits of this Basale leaves.
Basale soppu/leaves are rich in Vitamins like A Vitamin, Vitamin C Iron and Calcium. They are also rich in soluble fiber and helps in  digestion.
Lets also see some benefits of using coriander seeds in our cooking.
coriander seeds contain many plant -derived chemical compounds and they are good source of anti oxidants, disease preventing and health promoting properties. They are good digestive and anti flatulent properties. Coriander seeds are good dietary fiber and help easing constipation condition. They also help to control cholesterol levels. The seeds are excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. They also contain anti oxidant vitamins, Vitamin C and Vital B. They contain anti diabetic properties and produce insulin and maintain healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increase the amount of HDL.(Good cholesterol) in blood. (Drinking coriander water daily helps to reduce the diabetes). It is good for people who suffer from anemia. It is a good solution to detox the body. Coriander seeds contain natural compounds that helps to detoxify the body and remove toxic content from the body. It is good for our eyes. It is good remedy for conjunctivitis. They try to prevent other eye disease and problems. High anti oxidant property in coriander helps to reduce redness, itchiness and inflammation in the eye. It is also good for women who suffer from heavy menstrual flow and irregular periods. ( boil a teaspoon of coriander seeds in a cup of water and add jaggery to it. Drink this coriander water when it is warm or hot).
I have used Mooli (Radish), home grown Basale and some spices, which are always available at home. Try this sambar and enjoy. It is easy and simple and healthy.

Lets see the recipe now. 

Things Needed :

To Cook :
Basale/ Malabar spinach Leaves : 1 Bowl.
Radish : 2 to 3
Toor Dal/Moong dal : 1/2 Cup
To Roast : (Dry or with a spoon of cooking oil) and dry grind 
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
To Add : 
Cooked dal, radish and cooked basale leaves 
Tamarind Pulp :2 Tablespoons
Salt : as required
Ghee : 1 Tablespoon
Mustard, curry leaves and ingh/Asafoetida seasoning : 1 Tablespoon

Method : 

1. Wash and pressure cook toor dal for 6 to 8 minutes and allow it to cool.
2. Wash and cut radish and basale/malabar spinach into small pieces. (radish according to your wish big/small).

3. Dry roast methi seeds, urid dal, coriander seeds, red chilly, jeera one by one and add curry leaves and ingh/asfoetida.
4. Dry grind roasted spice when it is cool and remove from the mixi jar. Keep it aside.
5. Now keep a pan on the fire and put cooked dal, radish/mooli, tamarind pulp and salt.

6. Add a pinch of turmeric powder and let it cook for 2 minutes. Add dry ground powder and mix it well.
7. Let it cook for 2 to 3 minutes. Mix in between. Shift the sambar (gravy/curry) to the serving dish.

8. Add mustard seeds seasoning and coriander leaves. Add a spoon of fresh ghee and serve with main dish you have prepared.

Note :

You can use any edible leaves instead of basale leaves. Using Moong dal is instead of toor dal is also optional. You can fry the spice with a tea spoon of oil. It adds to the taste. You can also use any ready sambar powder instead of home made powder. Adding ghee to the sambar is optional.
Time : 30 Minutes
Servings : 4 to 5

MInt - Coriander Spicy Poori

Pudina/Mint and Coriander leaves Poori is a spicy fried dish. You can have them for breakfast, or as snack or even for dinner. I have added some moong dal (soaked) to the dough and it taste, crispy in between the bites.

Just thought of using pudina which was there in the fridge, brought it for making green chutney but was lazy to do it. I just thought of using it for pooris and the poori came out very tasty though it was not fluffy since moong dal was added. Tasted very nice with the aroma of pudina. So the recipe is here for you to try it out.
Let us see some benefits of having Pudina/Mint leaves in our diet.
Fresh herbs are essential for a healthy diet and they provide wide range of health benefits. Mint has the highest antioxidant capacities. They are good for allergies since they contain anti-oxidant and anti -inflammatory properties. They are good for common cold and sore throat. It is also good for indigestion and helps to ease the digestion. Mint contain a small amount of potassium, magnesium, calcium, phosphorus, vitamin C and Vitamin A 3. Mint also contain a little amount of fiber.
Do remember that one must take care with mint product if you have or had gallstones.

Things Needed :

To Mix : 
Moong Dal : 2 to 3 Tablespoons
Wheat Flour : 2 to 3 cups.
Salt : as required
Pudina coriander mixture 
1 Tablespoon of oil

To Grind :
Mint/Pudina : 1 bundle (small bundle)
Coriander : 1 Small bundle
Green chilly : 2
Garam Masla : 1 Teaspoon
Ginger : an inch
Jeera/Cumin seeds : 1 Teaspoon
Ingh/Asfoetida : a pinch
Turmeric powder : a pinch

To Fry :
Oil :  1 1/2 to 2 cups.

Method :

1. Wash and soak moong dal for 10 to 15 minutes.

2. Wash and remove only the leaves of mint/pudina, wash coriander leaves and green chilly.
3. Wash and remove the outer layer of ginger and wash it again. Cut it into small pieces.
4. Now grind pudina leaves. coriander leaves. ginger pieces. green chilly and garam masla powder together.

5. You can add little water to grind it. Remove it from the mixi jar.
6. Now Take a big pan and add wheat flour, salt and a tablespoon of oil. Mix the flour nicely.
7. Remove the water from the soaked moong dal and add moong dal to wheat flour. Mix it thoroughly. Add ground leaves paste. Mix it well.

8. Now add water (if required) and prepare the dough. (thicker than chapati dough).
9. Divide the dough into small portion and roll them as a small ball.

10. Use little oil and roll them as pooris. Arrange them in a plate.
11. Keep a pan on the fire and heat. Add oil and let it be hot.

12. Fry poori one by one and remove and put it on a kitchen tissue.

13. Serve hot pooris with a side dish you have prepared.
14. Serve with a cup of curd and curry and some onion or cucumber slices.

15. We had Mint -Coriander Spicy Poori with Brinjal Curry.

 Note :

Do not use more water since dough may turn soft and absorb more oil. Do not add more water while grinding the leaves. Adding moong dal is optional. You can add more chilly. (optional). You can also add red chilly instead of green chilly. Taste differ. The pooris may not turn that fluffy.
Time : 30 Minutes
Serves : 3 to 4.