Non Veg Dishes Sea on my table

Karimeen fry/Pearlspot fry.The easiest recipe ever.

A scene from my north Malabar home at 11.30 am.

Meen Kittiya? (Did you get some fresh fish for lunch?) _ A usual dialogue in the household repeated every afternoon .

Karimeen /Pearlspot fry. An absolute favorite of seafoodies!

The mother or the person responsible for kitchen eagerly waits for the fish delivery like a daily ritual. Without fish, how can our staple diet of rice, veggies, fish curry/fry be complete? We coastal people are absolutely in love with seafood and we are seriously committed to our relationship with it. We are ready to take those extra efforts of cleaning and cooking the fish at any cost.I was born and brought up in Payyanur, Kannur district ,Kerala. Marrying a defense officer had lead to spending my life in almost the entire country . I am grateful for the exposures to the food culture every state had offered me .I loved their regional cuisines and food cultures too. But fish and rice stayed with me like a forever love.

Food is not rational.Food is culture,habit,craving and identity.

Fish curry or fry is like a deep sentiment for me than just a dish. Have you noticed how strongly food memories influence our emotions?! My heart is like a slave to flavors. Good food can lift my spirit even from darkest moods. There is no better experience than a well cooked home meal. So here I am sharing the simplest fish fry recipe for the people who wants to fry fish quickly in their kitchen. I used pearlspot/karimeen in this recipe. But any fish can be cooked using the same recipe.

Recipe for Karimeen fry


karimeen or any fish fillet : 2 pieces

shallots : 6 nos

garlic : 5

curry leaves : 2 strands

ginger : 1 inch piece

turmeric powder : 1/4 teaspoon

kashmiri red chilli powder : 1 teaspoon

lemon juice : 1 table spoon

salt to taste

oil : for frying the fish on tawa : 3 table spoons


grind chopped ginger,garlic and curry leaves in a mixie . Add red chilli powder, turmeric ,salt and lemon juice into the ground paste. Marinate the fish in this paste for 30 minutes . Shallow fry the marinated fish on tawa.

Fish fry is quickly ready in your kitchen. Enjoy!You can watch my Youtube video on this recipe here! Do watch , cook and have fun!!!

Sea on my table Uncategorized

Quick Prawn spicy dry fry on Tawa -Low calorie

Wondering what to cook with those lovely prawns you have in the kitchen? Not too much time to spent on the recipe? Here is a recipe which will help you to make the best of your time as well as your lovely prawns!Easy to marinate…Just a little oil to cook…Healthy …Superb taste… Quick cooking method… What else you need?!
Cuisine                                       Indian
Dish                                            Snack party
Cooking time                           5 to 6 minutes
Marination time                     15 to 20 minutes

Here’s what you need.

Dewained clean prawns

Turmeric powder

Red chilli powder

Coriander powder

Lime juice


Rice flour


500 gms

1 teaspoon

1 table spoon

1 /2 table spoon

1 table spoon

To taste

1 table spoon

2 to 3 table spoon ( For frying on the tawa/pan)

How to fry – Follow the easy instructions.
1. Marinate the prawns in all the mentioned ingredients except rice flour for 20 minutes.
2. Heat Tawa/pan in high flame and pour 2 table spoon oil on it. Quickly add the rice flour to the marinated prawns and mix well.Now reduce the heat and place the prawns one by one on the Tawa.
3. Cook for one minute and bring the flame to high for the next one minute.Turn the prawns and repeat the same procedure.Add 1 table spoon oil incase you feel the need .
5. Make sure the prawns are crispy .

Looking for more exotic prawns or sea food recipes?    Check out my sea on my table menu.

Non Veg Dishes Sea on my table Uncategorized

Malabar Crab Roast -Kerala seafood delicasy-Step by step method


Malabar is a land of great sea food  recipes. It’s the northern part of Kerala which is rich in sea food cuisines and fish from backwaters as well as Arabian sea !I am currently living in Jammu where fresh seafood is available only in my dreams. My hubby , seeing my depressed state without sea food , got me around 10 kgs of sea food items from Delhi on his return flight. How he got it packed and delivered safely to my kitchen is another story which is kinda romantic too!   😉  Now I have lovely prawns, mackerels and anchovies in my freezer.Guess who is the happiest woman on earth today!!!    😀
I decided to cook some crabs at the first go. This is an easy roast which left us licking the fingers . here I’ve added pictures of step by step method to create this great yet simple dish in your kitchen.

Serves 4
Cooking time 20 minutes
Cuisine South Indian/Kerala/Malabar
Medium sized crabs                                                             – 5           (around 1 kg)
Turmeric powder                                                                   – 1 teaspoon
Kashmiri red chilli powder                                                 – 1 table spoon
Coriander powder                                                                  – 1 table spoon
Black pepper powder                                                            – 1 table spoon
cumin seeds                                                                             -1 teaspoon
Fennel seeds                                                                             – 1 teaspoon
Grated coconut                                                                         – 1/2 a coconut
Ginger crushed                                                                          – 2 inch
curry leaves                                                                                – 4 strands
coconut oil                                                                                  – 4 table spoon
Elaichi powder                                                                          – 1/2 table spoon
Sugar                                                                                            -a pinch
salt                                                                                                -to taste


  1. Cut the crab into pieces. Marinate the pieces in turmeric, red chilli , coriander and black pepper powders for 30 minutes.

2.Now heat some oil in a wok, and add roasted coconut, cumin and saunf to it. Roast until the coconut turns brown. Add some water  and crushed ginger to this and grind to a smooth paste using mixie.
3. Add the marinated crab into a wok and cook on high flame for 5 minutes. Add additional water only if required. Crabs lose some water from it’s body while marination. Never waste that water as it is very essential for the flavor.

4. Once the crab colour changes, be sure that the meat is cooked. Now add the ground masala to it and mix gently. Add salt as per your taste and cover and cook for the next 3 minutes. Now open the lid and and mix gently on high flame to give it a roasted finish.Add elaichi powder and a pinch of sugar at this stage.Add curry leaves and 3 table spoons of oil (preferably coconut oil) and keep roasting for 2 more minutes. Be gentle do not spoil the crab meat by vigorous ladle movements.
5. Switch off the flame when the gravy is completely dry. Serve hot with rice. Enjoy! 🙂

Non Veg Dishes Sea on my table

Kerala Karimeen Pollichathu (Pearl Spot )Seafood special.

DSCN6993 I’ve got friends from almost all the states of India and I had been asked this one question by most of them who were planning to visit Kerala, ” Sari, tell me one sea food delicacy which should never be missed out while tasting Kerala cuisine” . My answer was and will always be ” Karimeen Pollichathu”. This dish is prepared using Pearl spot fish ,marinated and then covered in banana leaf and baked on hot plate/tawa. Once you open the banana leaf after cooking process, the tasty juices run through your fingers leaving a heavenly aroma. Recently, one of my best friends had visited Kerala. He also had a great time in Kerala but this one thing he told me helped me in observing my own state’s food industry practices. According to him, there is no breakfast served after 10.30 am. In fact, eating out at Breakfast has not become a part of Kerala culture.His statement made me wonder why Kerala is not serving breakfast even after owning the maximum number of breakfast items in the country. Lunch and dinner is served lavishly. I told him that may be the place he visited did not have many breakfast joints and a generalized opinion about it may not be correct. My home town ,Payyanur has many breakfast serving restaurants. Bombay Hotel is the best of all of them.

Okay, let me come back to pearl spot. Karimeen is largely found in the back waters of Kerala and Karimeen pollichathu is a christian delicacy. With time, the recipe has been absorbed into every family and has become an integral part of Kerala cuisine.I thank god for letting me live next to  this beautiful back water area. My home town is blesses with a part of river, sea and back waters. So the choices i get to for picking a fish for lunch is lavish.  🙂
Pearl spot fish/Karimeen – 3 nos
turmeric powder – 1 tsp
Red chilli powder – 1 tbsp
Black pepper powder – 1 tsp
Green chillies chopped – 1 tbsp
garlic finely chopped – 2 tbsp
ginger finely chopped – 2 tbsp
Small onions – finely chopped – 2 cups
tomatoes finely chopped – 1 cup
Curry leaves – 3 strands
Lemon juice – 2 tbsp
salt – to taste

1. Clean the fish and make incisions on it using a sharp knife. Marinate the fish in some turmeric powder,red chilli powder, black pepper ,lemon juice and salt for at least an hour.
2. Shallow fry the marinated fish on hot plate /tawa for few seconds. Take care not to break the skin of the fish while frying.Keep aside.
3. Add some oil in a kadai . Fry the onions, finely chopped ginger,garlic, green chillies and tomatoes in it.Add some turmeric,red chilli and pepper powders and saute for 2 minutes.
4. Take a banana leaf ,big enough to cover a single fish with it as shown in the pic. Spread some sauted masala,step 3, in the middle of the leaf.Now place the half-cooked fish on top of this masala. Now again spread some more masala on top of the fish. Cover the fish with the banana leaf . Use thread to tie a knot around the cover. 🙂
5. Heat a tawa and add 2 tbsp oil . Now place the covered fish on top and cook on low flame for 10 to 12 minutes or until the leaf turns light brown.
6. Turn the side and cook on the other side of the fish using the same procedure.
7. Serve hot as a starter or with rice, roti and any kind of breads. Enjoyyy!

Kerala Vegeterian dishes South Indian veg



Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole – 2 nos
1. Add the chopped square pieces of yam and plantain in a cooker along with one cup water,turmeric powder , pepper powder and salt. Wait for two whistles.
2. Grind coconut,cumin and curd into a coarse paste using a mixie.Add this paste to the cooked veggies and bring it to boil on medium flame. Keep stirring . Otherwise curd may separate.
3. Check the salt and consistency. Add more curd if you want to adjust the consistency.Switch off the flame.
4. Heat one tablespoon coconut oil/any oil in a small pan and crackle mustard seeds, red chilly whole and curry leaves.Add this seasoning to the gravy which is ready in the cooker.
Enjoy with steamed rice and papad.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry, Puli inji and Payasam will do the magic for you! 🙂

Kerala Vegeterian dishes South Indian veg Veg Dishes


Okay, now I’m gonna thrill your taste buds with this heavenly combo of sweet,salt, spice and tangy side dish which is called Puly inji. Inji is the name for ginger in malayalam and puli means sourness. It’s a typical Kerala traditional dish which is served on traditional Sadya,feast. It’s my personal favourite as it kind of represents a bit of myself in nature. You may add some more flavours to it like….bitterness. 😉 (Only at times ,not always).
It’s the best way to pickle your ginger to a day when you need something unusual and heavenly to boost up your taste buds and senses. Goes very well with rice,but trust me, I love it as a dip to my parattas and rotis too.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
Ginger -finely chopped – 2 tbsp full
green chilly – finely chopped – 1
red chilly powder – 1/2 tsp
curry leaves – 1 strand
oil- 1 tbsp
salt – to taste
tamarind pulp – 1 tbsp
Jaggery – one block/2 to 3 tbsp if melted in some water.

1.Heat some oil in a small pan and add ginger and green chillies into it. Saute till the colour of ginger turns brown. Add red chilly powder and saute for few seconds. Now add the tamarind pulp and bring it to a boil. Slowly add the jaggery which is already melted in some water into the pan and mix very well.
2. Add salt to taste and mix well.
3. Balance the salt,sweetness and sourness according to your requirement by adding the appropriate quantities of salt,jaggery and tamarind.
4. Crackle mustard seeds in 1/2 a teaspoon of oil and add curry leaves too. This would be a good tadka for the dish. Pour it over the dish.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Kerala Vegeterian dishes Sadya South Indian veg

Vishu Sadya ( Scrumptious vegetarian spread of Kerala)

DSCN6829 I asked my children to look into the mirror and say what they saw there. My 7 yr old younger one Aaru, very carefully looked into the mirror and said, “Mom, I can see my nose”. Elder one did not answer as he was trying to figure out the complicated answer which his mom is expecting to hear. He knew very well that ‘face” is not the expected answer as it’s the simplest answer any one could guess. Mom needs some more and what’s that???? Aaru’s innocent answer amused me but I had to give them the correct answer myself. The situation where I asked them this question was at Vishukkani, the first sight arranged by the” lady of the house” for the rest of the family members. Mirror is one of the most essential part of Vishukkani as it symbolizes one’s role in making his own future. It tells us that ‘You are the one who make or break your own future”. The message is truly and highly valuable and that’s what I was trying to convey to my kids through the question “What do you see in the mirror?”

At Vishukkani, every basic and luxurious need of yours is displayed like food items,gold,silver money and good clothes. I wonder why we are not adding I-phones also to this list. 😉 Vishukkani has to be seen between 4 and 6 AM and is generally arranged by grand mother or mother.While seeing the vishukkani ,you pray for a prosperous new year ahead. Elders gift you with money or goodies and you touch their feet and seek for blessings.My husband just loves this tradition as that’s the only day I touch his feet as he is the eldest of our nuclear family. 😛 🙂 Next comes the scrumptious meal ,Vishu Sadya which I prepared for my family. Sadya is served on banana leaf and no cutleries are used to eat the meal. You are supposed to enjoy the meal with your beautiful hands. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

DSCN6860 I know that you are drooling while looking into the Sadya pic. Not your fault mate. It’s very natural and continue drooling. I am not gonna tell anyone. 😉 Sadya is an elaborate vegetarian spread with many dishes and desserts called payasam. Coconut ,coconut milk,and curry leaves play a big role in the cooking procedure.I belong to North Kerala,Malabar and we don’t mind having fish and chicken along with Sadya. Every dish has got a specific place in the banana leaf and it also has a scientific explanation. The banana leaf symbolizes a human body and every dish’s nutrients for each part of the body decides where on the leaf it has to be served.

The Sadya includes sarkkara uppery,uppery,mango pickle, pappadam, koottu curry,thoran, avial,sambar ,olan,pachadi,kitchadi,kaalan,puli inji,erissery,rasam, butter milk, banana and payasams. Payasams are of many kind but here I’ve served parippu pradhaman and pal ada payasam.I’ve tried to cover as many dishes as possible by me but there are many more which I wish to cover in the coming years.Kaara appam/Unniyappam and achappam/rose cookies are the sweet snacks prepared on Vishu. They are served in the brass uruli along with the Sadya for you to see. Please have a look dear!The Sadya dish’s recipes are included in my blog under kerala vegetarian dishes and on searching you can find them. DSCN6850 And that’s me in my traditional kerala saree which is a 2-piece saree called Mundu and Veshti. 😉 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Kerala Breakfast delicasies

Appam & Egg curry ( Kerala cuisine)

Appam is a breakfast delicacy of God’s own country. Any kind of stew , veg or non veg; will go along very well with this dish. It’s not very difficult to make Appam if you care about the minutes involved in the process of making batter and fermenting it. Let’s see how Appams can be made at home.
Rice – 2 cups
freshly grated coconut – 3/4 cp
sugar – 3 tbsp
salt – to taste
yeast – 1/4 tsp
( If you are using dry yeast, you need to add it to 1/2 cup warm water along with some sugar and keep aside for 10 minutes. This is done to make the yeast active before adding it into the batter. Instant yeast can be added directly into the batter.)
1. Soak the rice in lots of water for 6 hours.Wash and keep aside.
2. Grind the soaked rice and coconut in a mixie using some water. Do not make the batter too loose . It can be of Idly batter consistency.
3. Now in a small pan, add 2 tbsp of this batter and 2 tbsp of water. Bring it to boil. Once it boils ,add it directly into the batter and stir well. Your batter will be slightly warm now. This procedure is done to make the batter warm enough for the yeast to be active. Now add the yeast and some more sugar into the batter. Stir well and cover it with a lid. Let the batter ferment for 8 hours.Add salt to taste before you start making appams. Stir the batter once again just before you make appams.
4. Heat a small non-stick kadai/Appam chatti and add one ladle of batter in the middle. Now use both your hands and rotate the kadai in a way that you are creating a lacy appam with a thicker middle part . Cover and cook on medium to slow heat until the middle part is cooked. Now take out the appam slowly from the sides without breaking.
Enjoy hot with egg curry, meat curry or stews.

Kerala Vegeterian dishes South Indian veg Veg Dishes

Avial ( Mixed vegetable in yogurt and ground coconut)

Mythology behind this dish
It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima’s name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut. There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to know as Avial.

Another narrative version relates to the attempt made by Kauravas to kill Bhima. After poisoning Bhima, Kauravas tied Bhima and threw him to water. Kauravas also communicated that they saw Bhima drowning in water. With the completion of the days of mourning, a funeral feast was planned and preparation were underway. Unexpectedly, Bhima emerged from the water, rescued by the Nagas. With this, preparations for the feast was cancelled. However, Bhima was unhappy with this decision, and decided to mix all of the vegetables to prepare a new dish, that later became popular as Avial. Another myth that in the kingdom of thiruvithankor in Kerala there was a great fest held by the king. Every one in the kingdom came to eat so there was a shortage of curry to be served. But in the kitchen also stocks were less so when the king visited the kitchen he found that a lot of vegetables were wasted when they were peeled . The king ordered the cook to make a curry with this along with some other ingredients so Avial was born. -Wikipedia.

Avial is an essential part of Kerala sadya, vegeterian feast. North keralites even add a piece of bitter gourd into this dish and wonderfuly cover up the bitterness with other ingredients. The final taste of Avial is just heavenly.
My plate with Avial as a side dish is added here. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)
How to cook Avial?
Raw plantain – 1
elephant foot vegetable/yam – few pieces
carrot – 1 french beans – 10 nos
Drum sticks – 2 nos
Ash gourd pieces – 100 gms
bitter gourd – 2 finger shaped pieces only
sour curd – 1 cup
freshly grated coconut – 1 cup
cumin seeds – 1 tsp
green chillies – 2
coconut oil – 2 tbsp
curry leaves – 2 strands
turmeric powder – one pinch
salt – to taste
garlic – 2 to 3 pods (optional)
1. Cook all the veggies together in a big pan/kadai after adding one cup water ,turmeric powder and salt .Grind coconut,green chillies and cumin to a coarse paste using curd and keep aside.
2. Once the veggies are cooked, make a dip in the middle as shown in the pic and add bruised garlic to it. Boil for 2 minutes.
3. Now add the coconut paste into the dip and slowly mix it with the boiled vceggies using a spoon. Make sure the coconut paste is mixed very well with the veggies.Check the sourness. If you need more, add more curd.Cook for 2 to 3 minutes with stirring occassionaly.
4. Switch off the flame and pour coconut oil ( preferably virgin oil) on top of the avial which is ready now. Add curry leaves. Mix gently and leave it covered for another few minutes for the aroma to set in.
Serve with rice and sambar.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Kerala Vegeterian dishes Veg Dishes

Sambar Varutharachathu ( With added aroma of roasted coconut )

Sambar is the most famous vegetable gravy of South India. I ‘ve tasted many different flavours of this one dish from different parts of the country. If it’s spicy ,tangy and slightly thick in Kerala, Karanataka has a mild sweet taste to it. Tamil Sambar tastes entirely different and Andhra Sambar is the spiciest. How ever differently it is flavoured, people just love it. I’ve met people from other states who thinks that Sambar , rice and Idli are the only food people eat in South India. Well, I would say, Sambar is so popular all over the country that it has reached every single state and people love it.And that’s what makes it so famous for people to think that this is the only food southies eat. (Lol) I would want other endless dishes of Kerala cuisine (veg &Non veg) also to reach the food lovers of this world.

As Rocky & Mayur from Food mad correctly said in their blog, Vada raha, South India has the largest variety of B’fast dishes in the country.I could see them enjoying the mouth-watering sea food and non veg varieties along with vegetarian dishes on my screen.I was happy about them finding out the flavourful delicious food and bringing it out to the public.
Here I’m making Sambar which has added aroma of roasted coconut in it. This is how Sambar is made in my place,Payyannur. Payyannur is a small beautiful coastal town with a lot to satisfy your food cravings. I wish I could take you there through my blog to give you a taste of it. I may not be able to cover up every dish in a single post and may take years to cover all of it. But I wish to make a beginning of it here.Stay tuned ! 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Tuvar dal/Yellow lentils – Cooked and mashed – 1 cup
freshly grated coconut – 1 cup
Baby onions – 1/2 cup
tomato – 1
Potato – 1
Ladies finger – 10 nos
bringal – 1 small
Carrot – 1 small
drum sticks – 1 or 2
( Any veggie of your choice can be used but these are the traditional choice . Please avoid using cauliflower or capsicum in Sambar as I would say it spoils the whole show )
Mustard seeds- 1 tea spoon
Fenugreek seeds – 1/4 teaspoon
Whole red chillies – 1 or 2
Curry leaves – 3 strands
tamarind pulp – 2 table spoon
turmeric pdr – 1/2 teaspoon
Red chilly pdr – 1 table spoon
coriander powder – 2 table spoon
asafoetida one pinch
oil – 2 to 3 table spoon
1.Add yellow lentils along with 2 to 3 cups of water, turmeric powder and a little salt in a cooker. Wait for 4 whistles. Once dal is cooked , mash it a little with the spoon.
2. In a small pan, heat 2 to 3 table spoon oil. Add fenugreek seeds and once the seeds turn brown quickly add half of the chopped onions. Once onions turn brown, add grated coconut to it and keep stirring till the coconut is deep dark brown. Now add all the masala powders to it and stir for another 3 minutes. Using whole masalas instead of powders will be a better option for better taste.
3. Now grind this roasted and fried masala to a fine paste in a mixie.
4. Add this masala into the nicely cut veggies in another pot/wok along with salt and tamarind pulp. Make sure the veggies are cooked well in this masala by adding required water and salt to taste.Add ladies finger and tomatoes to the pot only when potatoes are half-cooked as it will avoid over cooking of tender veggies.
5. Now add the mashed dal/lentils into this veggie masala and check for your preferred consistency.Use water to get the consistency you need.Add asafoetida at this stage and bring it to a boil. Cook on medium to low flame for 3 minutes stirring occasionally.
6. Sambar is ready. Now add some curry leaves and keep it covered.
7.Heat one table spoon oil in a small pan and add mustard seeds,whole ed chillies and curry leaves to it. Make sure that he mustards crack fully to release the amino acids present in them. Add this seasoning on top of the sambar.
Enjoy with rice, idly or Dosa.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)