Cauliflower Mor Saambaar - Cauliflower In Curd And Lentil Gravy

CAULIFLOWER MOR SAAMBAAR

Food scientists may not approve of certain food combinations. But some of those combinations have been very much in our  meal plans since ages. Thair vadai and curd rice are supposed to be a wrong combination of foods. But our systems have comfortably adapted to the delicious combinations and we have been relishing them, without suffering  any side effects.

I can imagine a lot of raised eyebrows at the mention of MOR SAAMBAAR. But my family likes this saambaar for a change. It has a delicious but sober taste, devoid of the tang of the tamarind or the hot taste of the spicy saambaar powder.

INGREDIENTS

Tur dal - 1 cup

Turmeric powder - 1 pinch

Thick Curds ( slightly sour will taste good ) - 2 cups

Rice flour - 1 tbsp

Florets of cauliflower - 1 cup or more

salt - 1 1/4 tsp

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

Broken red chillies - 5

Curry leaves - a few

Asafoetida - 1 pinch

METHOD

1. Pressure cook tur dal with 2 cups of water adding turmeric powder.

2. Thoroughly wash cauliflower and separate into large   florets.

3. Cook the florets in just enough water till soft but not mushy.

4. Add salt and rice flour to the curds and blend smoothly.

5. Heat oil in a seasoning ladle and add mustard seeds.

6. When the mustard seeds splutter add fenugreek seeds.

7. Stir in the  broken red chillies and when they become crisp add asafoetida and curry leaves and switch off flame.

8. Add the seasoning to the curd mixture.

9. Drain the florets and add to the seasoned curd.

10. Gently mix in the mushy dal into the seasoned curd.

11. Cook the Mor Saambaar on low flame and switch off flame as soon as it starts boiling.

Enjoy the Mor Saambaar with plain hot rice.

 It tastes delicious with rice and paruppu podi topped with a spoon of fresh ghee.

Announcing Serve It Series - Serve It - Baked Sweet

Last month's Serve It - Savory Baked received 58 lovely entries ranging from frittatas to oven baked vadais. As we had promised last month, this month's theme is Serve It - Baked Sweet. December reminds the end of the year when we are all set to celebrate Christmas and welcome a new year. And speaking of Christmas, the first thing comes in mind to a foodie is the Christmas Cake and lots of

Spring Onion Soup

I am not fond of soups but I prepare whenever the husband demands for it instead of tea or coffee during winter season. I learnt few simple soups for him where cabbage and tomato soups are the frequent visitors of my kitchen. I have tried this spring onion soup once and everybody at home liked it. but with no reason, I forgot about it. Last week, when we got spring onions from the market, the husband reminded me of this soup and prepared it again on a rainy day. We enjoyed it and hope you will also like it. You can see the slight difference in texture here that is because I used milk instead of heavy cream. Use heavy cream for smooth texture.

Basic Information:
Preparation and Cooking Time: 20 minutes + 10 minutes for cooling
Serves: 2

Ingredients:



Spring Onions - a bunch

Onion - 1/4 cup, finely chopped (optional)

Garlic - 2 big cloves, finely chopped

Olive Oil - 2 teaspoons

Heavy cream/Milk - 1/2 cup

Water/Vegetable stock - 1 cup

Salt - to taste

Crushed black pepper - 1 teaspoon



Method:



1) Wash and chop spring onions top and bottom part separately.

2) In a sauce pan, heat olive oil. Add chopped garlic and fry for few minutes.

3) Add chopped onion and bottom part of the spring onion. Saute till the onion gets translucent.

 
 

 4) Add spring onion top part and saute well without changing the colour. Once it is done, allow it cool completely.

 

5) Blend the mixture to a smooth paste and transfer to sauce pan again.

6) Add vegetable stock or water and milk. Simmer it for 5-7 minutes. Add salt and pepper.

 

7) Pour in bowl and serve hot with croutons.

Note:

1) Make sure to fry the onions till the raw smell goes off.

2) Add cooked fresh or frozen peas while blending to get another variation.



Sending this recipe to Herbs and flowers - Spring Onions event hosted by Kaveri.