Healthful Indian Flavors with Alamelu Latest Episode

Healthful Indian Flavors with Alamelu - Program #208

Videos are uploaded within five business days

Bookmark and Share

Episode Description

[Original Airdate: February 25, 2012]

Culinary instructor and author Alamelu Vairavan cooks up an aromatic saucy vegetable dish called, Bell Pepper and Radish Sambhar, curried eggplant an irresistible, very easy-to make dish, and a vibrant and mildly seasoned crunchy Zucchini with Coconut Poriyal.

Show Recipes: Bell Pepper and Radish Sambhar; Curried Eggplant; Zucchini with coconut Poriyal/Carrot Raita.

Guest Info

Segment #1
Bell Pepper and Radish Sambhar

Segment #2
Curried Eggplant

Segment #3
Zucchini Poriyal with Coconut


Bell Pepper and Radish Sambhar


  • 1/4 cup red lentils
  • 1/4 tsp. turmeric powder
  • 2 Tbsp. oil
  • 1/4 tsp. asafoetida powder
  • 1 whole dried red chili pepper
  • 1/2 tsp. fenugreek seeds
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. urad dal
  • 1/4 cup chopped onion
  • 1/4 cup coarsely chopped tomatoes
  • 1/4 tsp. turmeric powder
  • 1/2 cup thinly sliced white or red radish
  • 1/4 tsp. tamarind paste
  • 2 tsp. sambhar powder
  • 1/2 tsp. salt (more, if desired)
  • 1/4 cup tomato sauce
  • 2 Tbsp. chopped cilantro
  • 1/2 cup coarsely cut green bell peppers


  1. Bring 2 cups of water to a boil in a saucepan. Add red lentils and turmeric powder. Reduce heat to medium and cook, uncovered, for about 5 to 7 minutes until dal becomes soft and tender. If water evaporates during the cooking process, add another cup of water and cook until dal becomes soft. Set aside.
  2. Place oil in a saucepan over medium heat. When the oil is hot, but not smoking, add asafoetida, red chili pepper, fenugreek seeds, mustard seeds, and urad dal. Fry, covered, until mustard seeds pop and other ingredients are a golden brown.
  3. Add the onion and tomato. Cook for a minute. Add turmeric powder and radish. Cook over medium heat, stirring constantly.
  4. Add the tamarind paste, sambhar powder, and salt. Add tomato sauce and stir well.
  5. Add the cooked lentil, plus 2 cups of water, to the ingredients in the saucepan.
  6. When the mixture begins to boil add bell pepper. Cover and cook over low heat until vegetables are tender, but not overcooked.

Curried Eggplant


  • 3 Tbsp. oil
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 1/2 cup onion, cut in small lengthwise pieces
  • 1/2 cup coarsely chopped tomato
  • 3 cloves garlic, quartered
  • 1/2 tsp. turmeric powder
  • 3 cups eggplant, cut in small oblong pieces
  • 1 tsp. garam masala
  • 1/2 tsp. salt (more, if desired)
  • 2 Tbsp. chopped fresh cilantro


  1. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, stir in mustard seeds and urad dal. Cover and fry until mustard seeds burst (listen for popping sound) and urad dal is golden.
  2. Add onion, tomato, and garlic. Add turmeric powder. Stir-fry for 2 minutes.
  3. Add eggplant to the ingredients in skillet and stir well. Cover and cook over low medium heat for 2 to 3 minutes.
  4. Add garam masala, and salt, and about 2 tablespoons of water and stir well(to prevent eggplant sticking from the skillet). Continue to cook, covered, over medium-low heat for 3-5 minutes until eggplant becomes tender.
  5. Garnish with cilantro.

Zucchini Poriyal with Coconut


  • 1 Tbsp. oil
  • 1 whole dry red pepper
  • 1 tsp. black mustard seeds
  • 1 tsp. urad dal
  • 3 cups zucchini, cubed
  • 1 tsp. chutney powder
  • 1/2 tsp. salt (more, if desired)
  • 1 Tbsp. fresh or dry grated coconut


  1. In a skillet over medium heat, add oil. When oil is hot but not smoking, add red pepper, mustard and urad dal. (listen for mustard seeds popping and urad turning brown).
  2. Add zucchini, chutney powder, and salt. Toss squash with all the seasonings in the skillet and cook over low heat for 2 minutes.
  3. Add grated coconut and stir well.