Thursday, February 15, 2007

Chettinad Chicken


* 1 kg: Chicken
* 4 no: Big Onion
* 4 no: Tomato
* 20 pieces: Garlic
* 1 big piece: Ginger
* 2 tsp: Pepper
* 2 tsp: Cumin seeds
* 2 tsp: Fennel (Jeera)
* ¼ cup: Coriander Powder
* ½ small cup: Chilli Powder
* Cloves (lavangam) as required
* Tamarind as required
* Salt to taste
* 5 tsp: Oil


1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Sauté well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.
12. Serve hot.

Machcher Jhol


* 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
* 1 tsp: Turmeric
* ½ tsp: Salt or to taste
* Grind Together
o 1 ½ cup: Onion, roughly chopped
o 1 tsp: Garlic, chopped
o 2 tsp: Ginger, chopped
o 2-3 no: Dried red pepper
o ½ tsp: Turmeric
o 1 tsp: Salt or to taste
* To Proceed
o ½ cup: Mustard oil
o 1 tsp: Onion seeds
o ¼ tsp: Cinnamon, broken in small pieces
o Coriander leaves for garnish
o 4 no: Cloves
o 4 no: Green cardamoms
o 1 no: Bay leaf
o 2 no: Green chillies, slit lengthwise
o 3 cup: Water


1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
3. Lift the fish out of the oil, and keep aside.
4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
7. Serve hot garnished with the coriander leaves.

Seekh Kebab

Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.

* 450 gm (1lb): Lamb mince
* Following should be all chopped together:
o 2 no: Onions (medium size)
o 5 no: Garlic cloves
o 1.5cm: (0.5 inch) of ginger
o 1 no: Green chilli (de-seeded)
o 2-4 sprigs: Fresh coriander
* Dry Masala:
o 2 no: Cardamoms (small, green, ground)
o 1 no: Cardamom (Black, ground large)
o A pinch to 1/2 a tbs: Chilli powder
o 1/2 a tbs: Salt
o 1/2 a tbs: Garam masala
o 1/2 a tbs: Cumin seeds (whole)
o 1 tbs: Dry coriander


1. Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
2. Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
3. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
4. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Hyderabadi Biryani


* 1 kg: Meat
* 750 gm: Semi cooked rice
* Sautéed brown onions to taste
* 1 tbsp: Ginger garlic paste
* 1 tbsp: Red chilli paste
* 1 tbsp: Green chilli paste
* ½ tbsp: Cardamom powder
* 3-4 sticks:
* Cinnamon
* 1 tbsp: Cumin seeds
* 4 no: Cloves
* 2 tbsp: Lemon juice
* 250 gm: Curd
* 4 tbsp: Clarified butter
* A pinch: Mace
* Mint leaves to taste
* 1 tsp: Saffron
* ½ cup: Water
* 1 tbsp: Salt
* ½ cup: Oil


1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

Goan Vindaloo


* 1 kg: Lean pork cleaned
* 2 no: Medium onions, chopped fine
* 10 no: Cloves garlic
* 1 inch piece: Ginger
* 10 no: Dried red chillies/peppers
* 10 no: Peppercorns
* 8 no: Cloves
* 1 inch piece: Cinnamon
* 1 tsp: Cumin seeds
* ½ no: Mustard seeds
* ½ tsp: Sugar
* ½ tsp: Vinegar
* 2 tbsp: Oil
* ½ peg: Coconut feni
* 2 cups: Water
* Salt as per taste


1. Cut the cleaned pork into ½ inch sized pieces.
2. Apply salt and keep aside.
3. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
4. Apply the ground spices to the meat and marinate for 3 hours.
5. Heat the oil in the pan on medium heat and add the meat.
6. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of
7. the vinegar and the water gradually.
8. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Chicken Tikkas


* 1 no: Chicken (large)
* 2 cups: Curd
* 4 no: Onions (medium size)
* 4-5 no: Garlic cloves
* 1/2"piece: Ginger
* 2"piece: Raw papaya
* 1 tsp: Chilli powder
* 1tsp: Garam masala
* 2 tbs: Lemon juice
* 2-3 drops: Red colour
* Ghee as required
* Salt to taste


1. Clean the chicken. Remove the bones and slice it into small pieces.
2. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
3. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

Momo (Steamed Dumpling)


Momo (Steamed Dumpling)
Ingredients (Makes 30 momos)

* 4 cups: Wheat flour
* 750 gm: Meat minces
* 2 no: Onion, chopped
* 1 thumb-sized: Ginger, finely chopped
* 1 Teaspoon: Salt


1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
2. Cut in circle with the rim of tea cup.
3. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
4. Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
5. Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
6. Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
7. Momo is ready to serve hot.
8. Momo is eaten with meat/vegetable soup, and tomato achar.

Butter Chicken


* 700 gm: Raw chicken


* ½ kg: Curd
* 1 tsp: Ginger garlic paste
* 1 tsp: Red chilli powder
* Salt to taste


* 100 gm: White butter
* ½ kg: Tomato (pureed)
* ½ tsp: Black cumin seeds
* ½ tsp: Sugar
* 1 tsp: Red chilli powder
* Salt to taste

To Prepare Chicken

* 100 gm: Fresh cream
* 75 gm: White butter
* 4 no: Sliced green chillies
* ½ tsp: Crushed fenugreek leaves


1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Tandoori Chicken


* 8 no: Large Chicken pieces
* 11/4 cup: Yogurt
* 2 tbs: Lime Juice
* ½ quantity: Chopped Onion
* 3 no: Dried Red Chillies
* 2 tsp: Coriander Seeds
* 2 cloves: Crushed Garlic
* 1" piece: Grated Ginger
* 1 no: Clove
* 2 tsp: Garam Masala
* 2 tsp: Chilli powder
* Salt to taste


1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

Chicken Curry


* 1 no: Chicken (skinned and jointed)
* 3 no: Tomatoes (large, skinned, deseeded and chopped)
* 2 no: Onions (ground)
* ½ tsp: Kashmiri mirch
* 1 ½ tsp: Roasted, ground fennel seeds
* 1 tsp: Ginger powder
* 2 no: Cloves
* 2 no: Cardamoms (large)
* 2 tsp: Oil/ butter
* 350 ml: Water/ stock


1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender.
5. Strain the juices and serve with the chicken.

Dal Makhni


* 1 cup: Whole black gram
* 2 tsp: Split Bengal gram
* 2 tsp: Kidney beans
* 4 no: Tomatoes (pureed)
* 1" piece: Ginger
* 4 no: Cloves of garlic
* 2 no: Whole dry red chillies (soaked for 15 minutes)
* 3 tsp: Ghee
* 2 tsp: Dhania (coriander) powder
* 1/2 tsp: Garam masala
* 1 tsp: Butter
* 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
* 1 tsp: Ghee
* 5 cups: Water
* Salt to taste


1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Sarson Ka Saag

Ingredients : (Makes: 5-6 rotis)

* 1 kg: Sarson (green mustard)
* 250 gm: Spinach
* 2 no: Shalgam (turnips) (peeled and chopped (optional)
* 3-4 flakes: Garlic (finely chopped)
* 2" piece: Ginger (finely chopped)
* 2-3 Green chillies (finely chopped)
* 2 tsp: Makki ka atta (maize flour)
* 11/2 tsp: Powdered gur (jaggery)
* Salt to taste

Tadka (tempering)

* 3 tsp: Desi ghee
* 1/2 tsp: Red chilli powder
* 2 no: Green chillies (finely chopped)
* 1" piece: Ginger (finely chopped)


1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti.



* 1 cup: Besan
* ½ cup: Sour curd
* ½ tsp: Ginger paste
* ½ tsp: Green chilli paste
* ½ tsp: Turmeric powder
* 1 tsp: Sugar
* 1 tsp: Fruit salt
* 1 tsp: Salt
* 1 tbsp: Oil
* ½ cup: Water
* For Tadka
o ½ tsp: Mustard seeds
o 4-5 no: Curry leaves
o 2-3 no:Green chillies-slit
o 1 tbsp: Oil


1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve.



* 2 cup: Red Kidney Bean
* 1 no: Onion
* 1 inch: Ginger
* 3 no: Tomatoes
* 1 tsp: Garam masala
* A pinch: Turmeric
* 1/4 cup: Oil
* 3 quarts: Water
* 1 tsp: Salt
* Coriander leaves small bunch


1. Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
2. In the meantime make masala of onions, garlic, ginger and tomato.
3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Paav Bhaaji - Pab Bhaji


* 2 cup: Mixed vegetables chopped fine
* 1 cup: Potatoes-chopped fine
* 1 cup: Onions-grated
* 1 tsp: Chopped cloves of garlic-ground together
* 1 tsp: Chopped ginger
* 1 cup: Tomato-grated
* ½ cup: Tomato puree
* Green chillies-chopped to taste
* 2 tsp: Cumin seeds
* ½ tsp: Turmeric
* 1 tsp: Pav bhaji masala
* ½ tsp: Powdered red pepper
* 1 tbsp: Salt
* 6 no: Pav breads
* 6 tbsp: Butter for the bread
* ½ cup: Oil


1. Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.
2. Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
3. Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.
4. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
5. Serve with the vegetables.

Gobi Manchurian

Gobi Manchurian
Ingredients (Serves: 6)

* 1 no: Cauliflower (medium, clean and broken into big florettes)
* 1/4 cup: Plain flour
* 3 tsp: Cornflour
* 1 small bunch: Spring onion (finely chopped)
* 2 tsp: Ginger (finely chopped)
* 1 tsp: Garlic (finely chopped)
* 1/4 tsp: Red chilli powder
* 2 no: Red chillies (dry)
* 1 tsp: Milk
* 3 tsp: Oil
* 1-1/2 cup: Water


1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
5. Add florettes and soya sauce. Boil for two more minutes and remove.
6. Serve hot with noodles or rice.
7. Variations:
1. Dry Manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Shahi Paneer

Ingredients (Serves: 6)

* 250 gm: Paneer (cottage cheese)
* 1/4 cup: Beaten curd
* 1/2 cup: Milk
* 4 no: Tomatoes (chopped fine)
* 1 no: Onion (chopped into strips)
* 1/2" piece: Ginger chopped fine
* 2 no: Green chillies chopped fine
* 2 no: Cardamoms (crushed)
* 1/2 tsp: Garam masala
* 1/2 tsp: Red chilli powder
* 2 tsp: Tomato sauce
* 3 tsp: Ghee or butter
* Salt to taste
* For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Chopped coriander


1. Chop paneer into 2" fingers.
2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.


Ingredients: (Makes One Glass)

* 6 cups: Sour curd
* 5 tsp: Gram flour
* 1 tsp: Mustard seed
* 1/2 tsp: Turmeric powder
* 10 no: Green chillies
* 1" piece: Ginger (finely chopped)
* 1/2 tsp: Asafoetida powder
* 6 tsp: Oil
* 3 cups: Water
* Salt to taste

For Pakoras

* 12 tsp: Gram flour
* 4 no: Onions (medium sized)
* 8 no: Green chillies
* 1 tsp: Red chilli powder
* 4 tsp: Oil
* Oil for frying
* Salt to taste
* Sufficient water for the batter

Method For Kadhi

1. Churn the curd along with gram flour and water.
2. Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes Add the churned curd, turmeric powder and salt Boil on a high flame and then simmer for 15 minutes. Set aside.

Method For Pakoras

1. Finely chop onions and green chillies.
2. Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.
3. Deep fry in small portions.
4. Add these pakoras in kadhi.
5. After adding pakoras boil kadhi for five minutes

Masala Dosa

For Dosa

* 2 cup: Rice - preferably parboiled
* 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
* 1/2 tsp: Fenugreek Seeds
* Oil to smear the pan for cooking the dosas
* 2 tsp: Salt

For Masala

* 500 gm (3 cups): Potatoes - boiled, peeled and cubed
* 1 1/2 cups: Onions - sliced not very thin
* 1/4 tsp: Powdered Turmeric
* 2 no: Green chillies - chopped coarsely (optional)
* 6-7 no: Curry leaves or 1/2 tsp dried curry leaves
* 2 tbsp: Oil
* 1 tsp: Mustard seeds
* 2 tsp: Salt
* 1/2 cup: Water


1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.

3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.

4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.

2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.



* Ingredients 'A'
o 1/2 no: Bitter gourd (pavakkai)
o 1 no: Brinjal (egg plant)
o 1 no: Drum Stick
o 4 no: Ladies finger
o 4 no: Red chillies (split into 2)
* Ingredients 'B'
o 1 cup: Sambar dal (Red gram dal)
o 1sprig: Curry leaves
o ½ tsp: Turmeric powder
o 1 cup: Water
* Ingredients 'C'
o Size of a golf ball: Tamarind
o 1sprig: Curry leaves
o ¼ tsp: Asafoetida powder
o 1 tsp: Red chilli powder
o ¼ tsp: Grated molasses
o 2 tbs: Coconut oil
o Salt to taste
o 1 cup: Water
* Ingredients 'D'
o ¼ tsp: White gram dal
o 2 tbs: Dried coriander seeds
o ¼ tsp: Fenugreek
o 4 no: Dried chilli
o ½ tsp: Coconut oil
* Ingredients 'E'
o 2 tsp: Coconut oil
o 2 no: Dried chillies split into two
o 1 tsp: Mustard
* Ingredients 'F'
o A few: Coriander leaves


1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.