Sauces & Curries for kapha
Sambhar
An traditional South Indian curry which is suit for all dosha
Serves 2 persons
Ready in 20 minutes
Ingredients
- Tuvar dal (peacock bean) – ½ cup
- Potato – 1
- Eggplant – 1 or 2
- Carrot – 1 small
- Beans – 5
- Asafoetida – 1/4tsp
- Coriander powder – 1 tbsp.
- Green chili – 1
- Turmeric powder – ½ tsp
- Tamarind juice – 2tbsp.
11. Sambar masala – 1 tbsp.
12. Water – 4cups
13. Salt
14. Tomato – 2
15. Okra (optional) – 3
16. Oil – 1tbsp.
17. Black mustard seeds – 1tsp
18. Curry leaves
19. Coriander leaves – 1 hand full
Method of preparation
- Wash and cut all the vegetables into medium sized cubes.
- In a pressure cooker add 1- 15 ingredients together and keep in high flame for 1 whistle.
- After the pressure release open the cooker and add tomato and okra and boil until the water level reduce by 1/4th portion.
- Finally add coriander leaves.
- Heat a pan and warm the oil, sauté black mustard seeds and curry leaves foe 30 seconds and add into the curry. That ends the Sambar recipe.
Notes: You may serve it with pancakes or any rice
Mushroom Sauce
Serves 2 persons
Ready in 20 minutes
Ingredients
- Mushroom – 250 gm
- Garam masala – 1 tsp
- Ginger garlic paste – 1tbsp.
- Cooking oil – 1 & 1/2 tbsp.
- Shallots (crushed) – 6
- Onion – ½
- Tomato – 1
8. Turmeric powder – ½ tsp
9. Salt
10. Coconut milk – 1/4 cup + hot water – 1/4cup
11. Curry leaves – 1 string
Method of preparation
- Heat a pan and add oil, saute ginger garlic paste, shallots and curry leaves for 1 minute
- Add chopped onion and saute until it turns to light brown shade.
- Now add turmeric powder, garam masala and salt, saute for 40 seconds
- Add chopped tomato, mushroom and mix well
- Close with lid and cook for 15 minutes
- Add diluted coconut milk and mix well. Delicious mushroom masala is ready.
Notes:
- You may serve it with pancakes, Chappathi or any other rice
- Don’t add extra water during cooking mushroom
Pumpkin Sauce
Serves 2 persons
Ready in 20 minutes
Ingredients
- Pumpkin – 250 gm (peel skin &chop into cubes)
- Tomato – 1
- Salt
- Turmeric powder
- Mung dal – ½ cup (cooked)
- Green chili – 1 (according to your spice level)
7. Oil – 2 tsp
8. Black mustard seeds – 1 tsp
9. Curry leaves – 1 string
10. Coconut milk – ¼ cup
Method of preparation
- Cook pumpkin, tomato, turmeric powder, salt, and curry leaves with 1 cup water for 10 minutes in sauce pan or 1 whistle in pressure cooker.
- Mix with mung dal and coconut milk, boil for 30 seconds.
- Heat a pan, add oil and sauté black mustard seeds for 10 seconds, mix this with cooked veggies and mix well.
- Now the dish is ready to serve
Notes: You may serve it with pancakes, rice, biriyani rice, chappati etc.
Mung dal Sauce
A good filling & easy to digest protein rich soup for kapha.
Serves 2 persons
Ready in 20 minutes
Ingredients
- Mung dal – ½ cup
- Shallots – 10 (finely chopped)
- Turmeric powder – ½ tsp
- Salt – to taste
- Water – 1 cup
- Ghee – 1 tbsp.
- Cumin seeds – 1 tsp
- Curry leaves – 1 string
Method of preparation
- Cook the mung dal with water, turmeric, salt, ½ of the curry leaves and ½ tbsp. ghee .
- Heat a pan, add remaining ghee, curry leaves, cumin seeds, shallots and sauté for 1 minute
- Add cooked mung dal mix and mix well, the dish is ready to serve
Notes:
- You may serve it with pancakes, rice, biriyani rice etc.
- You can add hot water to loosen the sauce
Fava Bean Sauce
Serves 2 persons
Ready in 20 minutes
Ingredients
- Fava bean- 250gm
- Turmeric powder- ¼ tsp
- Salt- To taste
- Oil- 1 tbsp.
- Black mustard seeds-1/2 tsp
- Curry leaves – 1 string
- Garlic- 1 clove
8. Fresh ginger – 1 small piece
9. Shallots – 10 pcs
10. Tomato – one (Peal off skin and chop into small size)
11. Garam masala powder – 1/2 tsp
Method of preparation
- Wash and Soak fava beans in 3 cups of fresh water overnight for 8 hours
- (boil the washed bean in 3 cups of water for 2 minutes and turn the flame off and keep it aside for 3 hours
- Cook the beans with turmeric powder and salt (If you are using pressure cooker, you may cook it with skin for 10 minutes or if you are using Sause pan then peel off the skin cook it for 40 minutes)
- Heat a pan, add oil, black mustard seeds, curry leaves, garlic-ginger paste, shallots and sauté for 1 minute. Then add tomato, mix it well and close the pan with a lid, cook it for 2 minutes.
- Finally add salt and Garam masala.
- Mix it well and boil for another 1 minute. Turn the flame off and the dish is ready to serve.
Notes:
- You may serve it with pancakes or any kind of rice.
- You can add hot water to loosen the sauce
Mung Bean Sauce
Serves 2 persons
Ready in 20 minutes
Ingredients
- Mung bean – ½ cup
- Onion – 1 (finely chopped)
- Turmeric powder – ½ tsp
- Salt – to taste
- Water – 4 cup
- Oil– 1 tbsp.
- Tomato – 1 tsp
- Curry leaves – 1 string
- Garam masala – ¼ tsp
Method of preparation
- Wash and soak mung bean overnight (OR 2 hours in hot water) with 2 cups of water. Cook the mung bean with 2 cups of water, turmeric and salt.
- Heat a pan, add oil, curry leaves, onion and sauté for 2 minutes. Add tomatoes and cook for another 2 minutes by closing with lid. Add Garam masala and mix well.
- Add cooked mung bean and mix well, the dish is ready to serve
Notes:
- You may serve it with pancakes, rice, biriyani rice etc.
- You can add hot water to loosen the sauce