Sunday, October 12, 2014

More Cray-cray Fruit-tay-tay (or in this case, VEG-ay-tay)

Sundays typically are my BIG COOK day, where I do a big batch of 1-2 items, portion out half for fridge, half for freezer, then set up some things to marinate, or be otherwise prepped for quick preparations during the week.

This Sunday, after I did a batch of chicken based bone broth for my lunch bag, I also made about three quarts of a special sambar.

This batch of sambar is special because it involves drumstick and jackfruit seeds. The left item in the photo is of pearl onions and drumsticks thawing, middle is parboiled, peeled jackfruit seeds, and the third item is shelled fresh tamarinds awaiting a soak in boiling water. 

This sambar is also special because I am using up some of my mother-in-law's custom blended and ground sambar powder. She gave it to me a while ago, and I keep it in a huge zip lock bag inside an air tight container and keep it in my freezer. While it is not fresh ground, it's about as well kept as possible.  When I return to India in 2015, I look forward to not only procuring MORE of this, but also learning her super secret proportions of it.

And sadly, neither pics of the end product (sambar) nor a recipe shall be forthcoming. Some things I choose to keep to myself. But by all means, ogle the strange veggies! :)

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