sorakaya dalcha recipe | bottle gourd sambar
237Rasam, chaaru, saaru or kabir is a South Indian soup,[1] traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables.[2] Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. In addition to that, like Iced Tea and Cold Coffee, Rasam is also marketed commercially as Chilled Rasam.[3
water containers. The bottle gourd may have been carried from Africa to Asia, Europe, and the Americas in the course of human migration,[2] or by seeds floating across the oceans inside the gourd. It has been proven to be in the New World prior to the arrival of Columbus.[3]The calabash or bottle gourd, Lagenaria siceraria (synonym Lagenaria vulgaris Ser.), also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. The fresh fruit has a light-green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They grow in a variety of shapes: they can be huge and rounded, small and bottle shaped, or slim and serpentine, more than a metre long. Because bottle gourds are also called "calabashes", they are sometimes confused with the hard, hollow fruits of the unrelated calabash tree, Crescentia cujete, whose fruits are also used to make utensils, containers, and musical instruments.[1] The gourd was one of the first cultivated plants in the world, grown not primarily for food, but for use as water containers. The bottle gourd may have been carried from Africa to Asia, Europe, and the Americas in the course of human migration,[2] or by seeds floating across the oceans inside the gourd. It has been proven to be in the New World prior to the arrival of Columbus.[3]The calabash or bottle gourd, Lagenaria siceraria (synonym Lagenaria vulgaris Ser.), also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. The fresh fruit has a light-green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They grow in a variety of shapes: they can be huge and rounded, small and bottle shaped, or slim and serpentine, more than a metre long. Because bottle gourds are also called "calabashes", they are sometimes confused with the hard, hollow fruits of the unrelated calabash tree, Crescentia cujete, whose fruits are also used to make utensils, containers, and musical instruments.[1] The gourd was one of the first cultivated plants in the world, grown not primarily for food, but for use as water containers. The bottle gourd may have been carried from Africa to Asia, Europe, and the Americas in the course of human migration,[2] or by seeds floating across the oceans inside the gourd. It has been proven to be in the New World prior to the arrival of ColumbusSambar is a lentil-based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines, adapted in each to its taste and environment.Sambar is made either exclusively with one of these vegetables or a combination of them - okra, moringa (also known as drumstick), carrot, radish, pumpkin, daikon, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices.[4] The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the cooked lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves. Mustard seeds, black gram, and dried red chillies, and curry leaves tempered in vegetable oil is added to the cooked sambar.