(Since you asked! And since this is quite different from banana bread. Plus I am happy to have you all over or bring this for a feast if that eventuates.)
Last night I cooked. It was a Tamil meal. And saw an opportunity to connect back with my roots. My Tamil Iyengar roots. And challenge my children (though there was a bowl of leftover pasta in the fridge).
I made – boiled rice, Sambar, Satrumadu (rasam), Vendakai (okra) kari, Pooshnikai (pumpkin) skin thogayal, Appalam (poppadum). Follwed by Besan laddoo.
My sambar (just a random recipe link) was a generic attempt using the following ingredients:
- Frozen Sambar Veg (Vadilal)
- Boiled mixed dals (mung and red dal)
- Tamarind paste (Priya)
- Sambar Powder (MTR)
- On a base of: red chillies, chopped onions, tomatoes.
- Fresh coriander garnish
The rasam was a seera milagu (cumin pepper) using:
- Cumin seeds
- Whole black pepper
- One dried red chilly
- 3 cloves of garlic
- 2 tomatoes
- One tsp tamarind paste
- Fresh Coriander for garnish
Okra stir fry
I stir fried dried mung dal, then mustard seeds, followed by red chilly, then onion. The okra then went in. Followed by grated coconut. Salt taste.
The thogayal/ thuvaiyal is a chutney. I roasted dried mung lentil, added the skins and transferred to a blender with a bit of tamarind paste.
The noisy Microwave has a second life ever since I discovered it makes great roasted appalam (poppadums).
Straight out of the box.
(The Rasam ws taken away/ stolen by the guests. The Thuvaiyal will be binned – I had the skin in the fridge for a week before I made this, so it was somewhat bitter.)