Kerala Upma

I had never tasted tapoica in this form until I got married. All credit goes to Amma for making me fall in love with this signature Palakkad speciality. Enjoy.

Ingredients

3 medium sized tapoica (available frozen at Lulu, Khimji's Mart, etc)

1 tsp turmeric powder

3 green chillies, slit lengthwise

1 inch piece of ginger chopped

2 medium sized onions finely chopped

2tsp mustard seeds

2 tsp urad dal

2 tsp channa dal

1 tbsp oil

Curry leaves

Salt to taste

Chop tapoica into medium sized cubes and boil with salt and turmeric in water. Strain when tapoica becomes soft but don't overcook. Let it cool.

In a pan, add a little oil, add mustard seeds, the dals and curry leaves and allow to temper. Then add chillies, ginger and onions and saute well.

Add the tapoica pieces and mix well. After five minutes switch off flame.

Vengaya Sambhar - Sambhar for the Soul

This is a Tambrahm Sunday favourite... and usually had with potato podimas. Usually brunch if you woke late and skipped breakfast. Amma's signature dish that the taste buds still remember after so many many years... Enjoy!

Ingredients

4 medium sized onions, chopped (not finely, but into medium-sized chunks)

1 marble sized tamarind

2 medium sized tomatoes

1 small cup tuvar dal (boiled and beaten well in a blender)

1tsp turmeric powder

Salt to taste

1tsp mustard seeds

1/2 tsp asofoetida

A small piece jaggery (optional)

1tbsp oil

Coriander leaves, chopped for garnishing

For the sambhar powder

2 tbsp channa dal

4tbsp coriander seeds

1tsp methi seeds

4-5 curry leaves

6 whole red chillies (adjust this according to taste)

Roast the ingredients for sambhar powder in 1tsp of oil. Remove. Chope the tomatoes and saute in the oil. Grind all adding a little water till it reaches a fine paste consistency.

Soak the tamarind in 3 cups of water. Fry the onions till golden brown in a pan adding roughly 2tsp of oil.

In a vessel, add tamarind water, turmeric powder, jaggery and salt and bring to boil. Add the sauted onions, and keep flame on medium. Once the raw taste of the tamarind has gone, add the sambhar paste. Let it boil for a while. Add water according to what consistency you prefer. Add the dal water. Keep on medium flame until a foam like layer appears on top. Switch off flame, garnish with coriander leaves. In a pan, add a teaspoon of oil, add mustard seeds and one red chilli. Let the mustard splutter and then pour it over the sambhar.