Thursday, December 1, 2011
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.
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
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.