Postpartum Ashtanga Yoga: Redux

5 AM plunges into my dark room like a freight train racing through a cold winter night. The alarm on my phone begins—the harmonium followed by Abida Praveen’s deep alap to the tune of “Ali Maula.”

Darkness. I look down. My (almost) 3-month old son, Dhyan, is lying asleep on my chest, our tummies touching. He’s acquired our toddler’s cold and has spent the night alternating between nursing and wiggling back to this snuggly midpoint. My eyes are foggy and shoulders tight, and grrr….Yep, there goes my mommy tummy. I think about coaxing him into the swing I’ve placed next to our bed so that I can roll over and catch a few more hours of rest before the house awakes.

But NO. Then I think of the smiling photo of Guruji that hangs in the Woodley Park yoga shala where I practice Ashtanga yoga, and the warmth of the room as I step onto my mat. More, that magical energy that comes at the end of my practice—that positive light that beam through my day, and by the time that I finish that thought my hand has nudged my husband (aka, patron saint of yoga ) and feet have carried me out of bed toward the door.

Welcome to postpartum yoga. If it was hard to get out of bed before children, it’s grueling with them. Some mornings I succeed. Some mornings, not so much. But still, I try. On the mornings that I make it—I feel like Wonder Woman all over again–even if its practicing with my 3 month old beside my mat as my companion

The second time around I’ve realized the spiritual journey is what counts. The spiritual journey of practicing through pregnancy and the postpartum period is magical. It has provided me with a special connection to both of my children from the time they were in utero to the present. I believe the  greatest gift one can give oneself  is the practice of Ashtanga—pregnant or not.  

The Journey. After the birth of my 3 year old I wrote this post about postpartum practice. It all still applies in my case, but the spiritual journey is wider and deeper than before. There is mindfulness that comes with each new practice on the mat. The start of each practice is like the quiet stillness of the world at 5 am and the light of awakening. The practice provides its own light and internal awakening that provides me with breath, and that breath is the gentle reminder to stop and pause before I react to events throughout the day. It sets the pace—like the notes in the alap of a raga in Indian classical music—it is stepping onto the mat each morning that provides the foundation for the journey wherever it may lead.

What I’ve learned: Every pregnancy and postpartum return is as different as every child born. The physical asanas and bandhas do come back together in their own time. Now it’s time to Stop, Breathe, and Enjoy the journey.

Returning to the Blog: Finding Beauty in the Most Routine of Activities

After months of departure, I’ve decided that it’s time to return to this blog. I keep saying, “I’ll write when I find a good time–when it’s quiet and I have a little less work on my plate.” Reality check: It’s never a good time, and when I do find moments of quiet I often find myself sitting and enjoying the silence as long as I can before needing to jump up to catch my waking toddler or respond to the list of unanswered messages in my inbox. OK. There are never that many unanswered messages either, because I really cannot stand the sight of unopened mail, and I like my messages organized neatly in folders. And that Type A craziness, my friends, is why it’s never a good time to blog.

And here we are, right smack dab in the middle of spring. The grass is green. Our irises are in full bloom, and we’re surrounded by colors and growing plants as we slowly start our transition into summer. Life is full and beautiful, like the roses that have just come into bloom in our front yard. This year we’ve worked to landscape the yard, and I even managed to plant a small vegetable garden in the back. Our radishes will be our first harvest this weekend with tomatoes, cucumbers, corn, carrots and chard growing strong along with the beautiful herbs the husband has planted and maintains.

Days are filled with our usual toil of work, yoga, but mostly with the pleasures of watching our darling two-year old daughter as she grows and learns. My life these days is perfectly content in a series of what many may see as rather routine activities: day-to-day activities with a 2-year old, gardening, cooking (though I’m not the primary chef in our household), yoga and occasionally getting to sit down with a good book. Lately, we’re not really traveling much.

Sometimes I don’t feel I have a ton of deeply interesting topics to write about though I know this isn’t true. For there’s beauty in a grain of sand, a piece of salt, and the sun the flits a shadow against the wall on what seems even the most ordinary of days.

For instance, this morning I had the pleasure of “Shadow co-oping” at the preschool our daughter will attend in the fall. It is a cooperative preschool, meaning that parents participate in the classroom a set number of times throughout the year. In preparation, each new parent must participate and job-shadow and existing parent co-oper in advance. Today was my day. I have to admit that when I awoke, it was cooler than usual and raining. My daughter is recovering from a lingering cold and cough, and today is one of my work days. I thought to myself, “Am I really going to miss work and a day with my daughter to watch other peoples’ children? Shouldn’t I really be tending to so many other priorities? Is this really rational?” But once there, my mood immediately changed. It was so delightful to see 12 shining 2.5-3.5 year old faces glowing with happiness and creativity. The activities involved helping them in their activities and in their meals–a snack and lunch. Seeing the children interacting and sharing, and learning to share, was quite a great opportunity, and I’m so excited to watch our daughter go through this process in the fall.

Summer’s end

summer's end

Alas, a quiet moment. My daughter is napping, and I have settled into the sofa with tea, some dark chocolate and dried cranberries in hand to do nothing but luxuriate in the moment. The neighborhood schools started this week, and as quickly as it started, summer is once again on its way out. A few reflections from the land of Takoma Park….

It has been a beautiful summer, especially the month of August. The weather has been unseasonably cool around here, much more like Europe than the swamp that DC usually becomes this time of year. Temperatures have ranged between the 60s and 80s most days. We’ve had intermittent light rains which have kept the outdoors lush and green. It’s that time when the smells of herbs, basil, thyme, rosemary and lavender fill our neighborhood along with neighbors cooking outdoors. The area is never short of outdoor music festivals and the parks of full of neighborhood children engaged in all kinds of activities. Cool evenings have been great for long walks and park adventures. It’s really one of those magical summers filled with laughter, fireflies and muses.


We took a 10 day vacation right after the 4th of July to Puerto Rico of all places, where I wanted to go to attend a yoga and capoeira retreat led by the incredibly talented Marie Belle.


PR is a beautiful island. We spent a few days in Old San Juan before going to the Western most tip of the island to a surfing town, Rincon, where we rented a house on the ocean for the week. Old San Juan is wonderful for it’s museums, color and history. If you have not been, you might enjoy it for a weekend. The area has a rising food scene amid beautiful architecture and cobblestone streets. We stayed in a remodeled old convent-turned hotel, called El Convento in the heart of Old San Juan before venturing to Rincon. The Hotel reminded me a great deal of our fav NYC hotel, the Hotel Elysee. It also has has a nice parlor/ reading room with daily wine and cheese.

Rincon was so uncharacteristic of the typical places I would choose for a vacation spot. It turned out to be wonderful, one of the few places where I could enjoy myself so much, while doing so little. The town itself was taken over by hippies in the 60s and 70s and then later transformed to a modern-day surfing town where coastal yuppies and hipsters flea to escape their lives. There’s still a good local buzz too, and a distinctly Latin feel to the area. The benefit of local hipsters/yuppies is that there’s a thriving organic, and wonderful, food scene. Every place we dined was locally sourced and incredibly tasty from the beautiful scallops at La Copa Llena (the full cup) to the amazing sole fish at Ode to the Elephants (a small restaurant a local Thai woman runs from the balcony of her house). We also had the pleasure of cooking at home, since we had the beach house for the week.  It was a charming town. Mornings were filled with my usual yoga practice. Then we’d take Diya to the beach, where she loved to play in the sand.


My husband and I now specialize in drawing monkeys and elephants in the sand. My friend Jen and her family joined us for vacation. They have a daughter Diya’s age, so we joked that, really the girls went on vacation and they brought us along.


It was nice to be by the ocean, to be with close family and friends, to continue yoga practice, to eat well and mostly to watch Diya and her dad playing and laughing so much.We needed the break, especially as housing construction continues here, and we are now weeks (rather than months) away from having a newly renovated, and much larger, house. While the construction project has been relatively easy for us–not having to really relocate, or to deal with too much noise–it has not been without it’s headaches and occasional hiccups.

In July I also returned to playing violin, and taking regular weekly lessons. I bought a lovely new instrument and bow from Potter’s violin shop, which have made me incredibly happy. I’m rusty, and but it’s a fantastic feeling to return to regular lessons. I’ve started playing Corelli’s violin Sonata Nr. 8 (Opus 5 in E minor). I’m currently working on the first 2 movements. More fun, however, is introducing our daughter to music.  She also just got her first violin. It’s the 1/16th size.


At 18 months of age, she adores it. Yesterday at the park, she yelled: “All done. Go home. Play violin,” which sounds especially cute because she doesn’t quite pronounce her Ls fully. I feel proud. She won’t start formal weekly lessons for another 6 months –following the Suzuki method. But she can already hold the instrument correctly, which is quite an accomplishment. Mostly, she enjoys when I play and she has her very distinguished repertoire of Old MacDonald and The Wheels on the Bus, among other favs. She is so fast to learn, especially with rhythm and counting. If she never really takes up the violin, that’s fine with us. But I hope we’re instilling an appreciation for music that will continue as she grows up.

Alas, all else in life continues ever onward.


Dhrupad as a way of life


Reflections from May 8, 2014

“Dhrupad is more than music. It is a way of life.” -Ramakant Gundecha

Yesterday evening, in front of a packed audience at the Indian Embassy, my Gurujis, Ramakant and Umakant Gundecha, gave a performance and took the time to explain the fundamentals of Dhurpad music. Afterwards they answered any questions the audience had regarding the style of this ancient tradition, the oldest form of Indian Classical Music. During the dialogue, Ramakantji made two points important to any student of ICM. One, Dhrupad is the music of the body, and two, that dhrupad is a way of life.

First, Dhrupad is the music of the human body. It is more than a vocal tradition, because to practice one must engage all parts of the body. My lessons with Ramakantji over the last 5 years have focused on 3 elements: Voice Culture, Stability of the voice, and Sur. Voice culture involves developing the correct tone for the note, to produce the right sound.  Stability involves strengthening the voice so that is stable. This element involves engaging different areas of the body from the head to the core to stabilize breath–a foundation I draw on from my ashtanga yoga practice and some basic Pranayama. Last, Sur is the pitch, but it is more than pitch–for to sync with the tanpura is to find a balance among millions of microtones ,and for a nano-second, it is the achievement of perfection. It is incredibly difficult to achieve. My violin teacher recently noted in Western classical music that we are all constantly out of tune as violinists. The difference between a great violinist and an OK violinist is just how quickly s/he can adjust her pitch to cover up that imperfection. In ICM, it’s all about how close we can get to sur.

Second, Ramankantji noted that dhrupad is not just a form of music, but it is a way of life. To practice the basic elements of dhrupad effectively, involves an internal transformation and commitment.  If one ever visits the Gurukul, this is made apparent from the start. A student’s day starts at 4 am with vocal practice and sagam, followed by lessons in the morning as well as  afternoon and evening practice sessions. It is incredibly touching to see the commitment of these students.

I sometimes feel I am constantly failing as a student of dhrupad, because to truly practice it, one must commit oneself. At this time in life, my priorities and commitments do not allow for that kind of practice. I merely look to my daily asana practice, occasional violin playing and bits of singing here and there as stepping stones, though I realize they barely scratch the surface in terms of growing within this musical tradition.

I remain ever grateful–and in awe of–dhrupad. Dhrupad sets a path for a kind of discipline in life. Once one has the foundations of dhrupad, all else can follow. The art form, with a few rigid principles set in place, allows for an incredible freedom, flexibility and playfulness, which is a beautiful allegory of life itself. Dhrupad is 99% practice and 1% theory (as Pattabhi Jois used to say of Ashtanga yoga as well).

Smithsonian Dhrupad Concert from May 2014

Stuffed Karela

20140528-182310.jpgTake it and and stuff it! I’m referring to the Karela, of course.  This is one of those mouthwatering dishes  I often crave. Then I think to myself: “No, that’s a pain in the #&* to make and I’m too lazy. When I actually take initiative to make it, I’m reminded that the only more complicated step to making it is going all the way to the hallway closet to dig out the string and tie up these babies. Stuffed Karela is actually very easy and totally worth the effort. If you don’t consume it all in one sitting, it’s also one of those dishes that can be served at any temperature for up to a week.  Oh, and not to mention, it’s totally healthy–Karela, haldi (turmeric), amchor (mango powder), and other spices like saunf, with amazing healing properties.

Stuffed Karela Recipe
Serves 4

4 small-medium sized Karela
2  1/2 Tablespoons basin flour
2 Tablespoons oil (I prefer olive oil)
1/8 teaspoon hing (asofroteda)
1/2 teaspoon haldi (tumeric)1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon saunf (fennal seed) powder
1 teaspoon amchoor
1 teaspoon red chili powder (more or less to taste)
Salt to taste (about 1 1/2 teaspoons)

Step 1. Prep the Karela. Wash them. Slice them in half lengthwise. Remove the seeds, and soak them in saltwater for 1 hour.

Step 2. Prepare the stuffing. Heat some oil in a small frying pan/kadai. Add the cumin seeds. You’ll know you’re ready to move ahead when they begin to pop. Then add the hing. Add the basin flour and stir fry for 1 minute. Then add the haldi and remaining dry spices.  Stir them over medium heat for a minute. Be careful not to burn.


Step 3. Stuff those babies and get cooking. Stuff the karela haves and tie them with a string. You can tie the halves back together, or just tie the halves tightly. I prefer the latter.  You will have stuffing mix left over. You use this later. Save it.


Heat 2 tablespoons oil in a flat frying pain. Add the karela halves, and cover over medium heat. Cook for 2 minutes, and turn the karela. Repeat this until they are about done (they begin to soften).  Add the remaining stuffing mix to coat the outside of the halves and cook again for 2 minutes on both sides.

And there you have it–Yummy, healthy, stuffed karela.



ಸಾಂಬಾರ್ 101: ಗ್ರೇಟ್ ಸಾಂಬಾರ್ ಮಾಡಲು ಹೇಗೆ



ನನ್ನ ಪತಿ ಮತ್ತು ನಾನು ನಮ್ಮ idlis , ದೋಸೆ ಮನೆಯ ಸುಮಾರು ಸಾಂಬಾರ್ ಸಾಕಷ್ಟು ತಿನ್ನಲು , ಮತ್ತು ಸಾಮಾನ್ಯವಾಗಿ ಕೇವಲ ಅಕ್ಕಿ ಮತ್ತು ಮೊಸರು ಜೊತೆ . ಸಾಂಬಾರ್ ಆ ಅದ್ಭುತ ಆಹಾರಗಳು ಸಹ ಒಂದಾಗಿದೆ ಇದು ಉತ್ತಮ ಅಲ್ಲ , ಇದು ಇನ್ನೂ ರೀತಿಯ ಒಳ್ಳೆಯದು. MTR ಧನ್ಯವಾದಗಳು, ಬಹುತೇಕ ಯಾರಾದರೂ ಉತ್ತಮ ಸಾಂಬಾರ್ ಮಾಡಬಹುದು . ವಾಸ್ತವವಾಗಿ, ಇದು ಒಂದು ಕೆಟ್ಟ ಒಂದು ಮಾಡಲು ಕಷ್ಟ , ಆದರೆ ಇದು ಅಸಾಧಾರಣವಾದ ಉತ್ತಮ ಮಾಡಲು ಸಹ ಕಷ್ಟ. ನಾನು ಅಸಾಧಾರಣ ಸಾಂಬಾರ್ ಮಾಡುವ ಮೂರು ಕೀಲಿಗಳನ್ನು ಇವೆ ನಂಬುತ್ತಾರೆ.
( 1) ಯಾವಾಗಲೂ ಮಾಡಲು ಮತ್ತು ತಾಜಾ ಸಾಂಬಾರ್ ಪುಡಿ ಬಳಸಿ ;
( 2 ) ಯಾವಾಗಲೂ ತಾಜಾ ಪದಾರ್ಥಗಳನ್ನು ಬಳಸಿ ;
( 3 ) ಯಾವಾಗಲೂ ತರಕಾರಿಗಳು ಮತ್ತು ಅವುಗಳನ್ನು ಬರಹಗಳನ್ನು ಮೊದಲು ಪರಸ್ಪರ ದಳ ಪ್ರತ್ಯೇಕ ಅಡುಗೆ .
ರೂಲ್ # 1 . ಯಾವಾಗಲೂ ತಾಜಾ ಸಾಂಬಾರ್ ಪುಡಿ ಮಾಡಿ. ನೀವು ಅಸಾಧಾರಣ ಸಾಂಬಾರ್ ಬಯಸಿದರೆ ಎಲ್ಲಾ ಬೇರೆ ಮೇಲೆ , ಇದು MTR ಮಿಶ್ರಣವನ್ನು ಮೀರಿ ಸರಿಸಲು ಸಮಯ . ಇದು ನೀವು ಫಲಿತಾಂಶಗಳು ತಲುಪಿಸಲು . ( ಕರ್ನಾಟಕದ ನಾವು ಸಾಂಬಾರ್ pudi ಕರೆ , ) ಸಾಂಬಾರ್ ಪುಡಿ ಮೇಕಿಂಗ್ ಬಹಳ ಸುಲಭ ಮತ್ತು ಕಡಿಮೆ ಸಮಯ ತೆಗೆದುಕೊಳ್ಳುತ್ತದೆ . ಇಲ್ಲಿ ನಾನು ಬೆಂಗಳೂರು ಅತ್ತೆ ಮೂಲಕ ಸ್ವಾಧೀನಪಡಿಸಿಕೊಂಡಿತು ಪಾಕವಿಧಾನ ಇಲ್ಲಿದೆ :

ಸಾಂಬಾರ್ ಪದಾರ್ಥಗಳು:
1 ಚಮಚ ಕೊತ್ತಂಬರಿ ಬೀಜಗಳು
2 ಟೀಚಮಚ ಸಾಸಿವೆ
1 / 4 ಟೀ ಚಮಚ ಮೆಂತ್ಯೆ
1 / 4 ಟೀ ಚಮಚ jeera
1/2 ಟೀ ಚನ್ನ ಮತ್ತು ಉದ್ದಿನಬೇಳೆ ಮಿಶ್ರಣವನ್ನು
1 / 2 ಇಂಚು ದಾಲ್ಚಿನ್ನಿ
5 ಒಣಮೆಣಸು
2 ಟೇಬಲ್ಸ್ಪೂನ್ ತಾಜಾ ತೆಂಗಿನ ಅಥವಾ ಕೊಬ್ಬರಿ


ತೆಂಗಿನ ಹೊರತುಪಡಿಸಿ ಎಲ್ಲಾ ಪದಾರ್ಥಗಳನ್ನು ರೋಸ್ಟ್. ನಂತರ ತೆಂಗಿನ / ಕೊಬ್ಬರಿ ಪದಾರ್ಥಗಳು ಪುಡಿಮಾಡಿ ಮತ್ತು ನೀವು ಸಾಂಬಾರ್ ಪುಡಿ ಹೊಂದಿವೆ!


ರೂಲ್ # 2. ಯಾವಾಗಲೂ ತಾಜಾ ಪದಾರ್ಥಗಳನ್ನು ಬಳಸಿ. ನೀವು ತಾಜಾ ಮಸಾಲೆಗಳನ್ನು ಬಳಸಲು ಖಚಿತಪಡಿಸಿಕೊಳ್ಳಲು ಜೊತೆಗೆ, ನೀವು ತಾಜಾ ತರಕಾರಿಗಳನ್ನು ಬಳಸುವ ಅಗತ್ಯವಿದೆ. ಸಾಂಬಾರ್ ಸೌಂದರ್ಯ ನೀವು ನೀವು ಎಂದು ಸೃಜನಶೀಲ ಪಡೆಯಲು ಆಗಿದೆ. ನಾವು ಸಾಮಾನ್ಯವಾಗಿ ಫ್ರಿಜ್ ಕೆಟ್ಟ ಹೋಗಲು ಬಗ್ಗೆ ಎಲ್ಲಾ ತರಕಾರಿಗಳು ತೊಡೆದುಹಾಕಿದ್ದೇವೆ ಮಾರ್ಗವಾಗಿ ಸಾಂಬಾರ್ ಬಳಸಲು. Veggies ಬಳಸಲು ಅಥವಾ ಬಳಸಲು ಬಗ್ಗೆ ಯಾವುದೇ ನಿಯಮ ಇಲ್ಲ. ನಾನು ಟೊಮೆಟೊ ಸೇರಿಸಲು ಪಾತಕಿ ಎಂದು ಹೇಳಿದರು ಮಾಡಲಾಗಿದೆ, ಆದರೆ ನಾನು ಕೆಲವೊಮ್ಮೆ ಹೇಗಾದರೂ ಹಾಗೆ ಮತ್ತು ತಪ್ಪು ಏನೂ ನೋಡಿ. ಸಹ, ನಾನು ಸಣ್ಣ ಕೆಂಪು ಈರುಳ್ಳಿ (ಲಭ್ಯವಿದೆ ಅಮೇರಿಕಾದ ಅತ್ಯಂತ ಭಾರತೀಯ ಅಂಗಡಿಗಳಲ್ಲಿ ಫ್ರೀಜ್) ಪ್ರೀತಿ. ನಾವು ಸಾಮಾನ್ಯವಾಗಿ ನಮ್ಮ ಸಾಂಬಾರ್ ಈ ಚೆಲ್ಲಿದೆ. ಇದು ತಾಜಾ ಬಿಡಿಗಳ ಖರೀದಿ ಮತ್ತು ಅವುಗಳನ್ನು ಸಿಪ್ಪೆ ಒಂದು ನೋವಿನ. ನೀವು ಅವುಗಳನ್ನು ಖರೀದಿಸಲು ಆಯ್ಕೆ ವೇಳೆ ತಾಜಾ ಕೇವಲ ಉಗಿ / ಅವುಗಳನ್ನು ಸ್ವಲ್ಪ ಹುರಿದುಕೊಳ್ಳಿ. ನಂತರ ಅವರು ಸಿಪ್ಪೆ ಸುಲಭ ಆರ್, ಮತ್ತು ಹುರಿದ ಪದಗಳಿಗಿಂತ ಒಂದು ಸುಂದರ ಸುವಾಸನೆಯನ್ನು ಹೊಂದಿರುತ್ತದೆ.


ಯಾವಾಗಲೂ ತಾಜಾ ಹುಣಿಸೇಹಣ್ಣು ಬಳಸಲು ಮರೆಯದಿರಿ . ಹುಣಸೆ ಪೇಸ್ಟ್ MTR ಮಿಶ್ರಣವನ್ನು ಹಾಗೆ , ಅನುಕೂಲಕರ , ಆದರೆ ಅಸಾಧಾರಣ ಫಲಿತಾಂಶಗಳು ಮಾಡುವುದಿಲ್ಲ . ಇದು ಬೇಟೆಯಾಡುವುದು ಸುಲಭ.

ರೂಲ್ # 3 . ಯಾವಾಗಲೂ ತರಕಾರಿಗಳು ಮತ್ತು ಅವುಗಳನ್ನು ಬರಹಗಳನ್ನು ಮೊದಲು ಪರಸ್ಪರ ದಳ ಪ್ರತ್ಯೇಕ ಅಡುಗೆ . ಅವಸರದಲ್ಲಿ , ನಾನು ಸಾಮಾನ್ಯವಾಗಿ ಜನರನ್ನು ಒಂದು ಒತ್ತಡ ಕುಕ್ಕರ್ ಒಳಗೆ ತಮ್ಮ veggies ಮತ್ತು ದಾಲ್ ಎಸೆದು ತಮ್ಮ ಸಾಂಬಾರ್ ಮಾಡುವ ಮೊದಲು ಹೆಲ್ ಔಟ್ ಅಡುಗೆ ನೋಡಿದ್ದೇವೆ. ಈ ಸಾಧಾರಣ ಸಾಂಬಾರ್ ಪಡೆಯಲು ಒಂದು ಖಚಿತ ದಾರಿ. ಅಸಾಧಾರಣ ಸಾಂಬಾರ್ ಕೀಲಿ ಅಸಾಧಾರಣವಾದ ತಾಜಾ ಮತ್ತು ಸೂಕ್ತವಾಗಿ ಬೇಯಿಸಿದ ತರಕಾರಿಗಳು . ಆದ್ದರಿಂದ, ನೀವು veggies ದಳ ಪ್ರತ್ಯೇಕಿಸಲು ಅಡುಗೆ ಅಗತ್ಯವಿದೆ . ನನ್ನ ಸಾಂಬಾರ್ ಮಾಡಲು ಅವುಗಳನ್ನು ತುಲನೆ ಮಾಡಿದಾಗ veggies ಮತ್ತು ದಾಲ್ ಎರಡೂ ಸ್ಟಾಕ್ ಸೇರಿಸಲು ಇಷ್ಟ . ಈ ಸಾಂಬಾರ್ ಸಮೃದ್ಧ ಸ್ಟಾಕ್ ಉತ್ಪಾದಿಸುತ್ತದೆ ಮತ್ತು ಒಮ್ಮೆ ಸಂಪೂರ್ಣ ಅಂಶಗಳನ್ನು ಒಟ್ಟಾಗಿ ಹೊಂದಿದೆ .
ಒಂದು ಹೆಚ್ಚುವರಿ ಟಿಪ್ಪಣಿ : ನಾನು ಕೆಲವು ಜನರನ್ನು ಅವರು ಪದಾರ್ಥಗಳು ತಮ್ಮ ಸಾಂಬಾರ್ ಗೆ ಹಿಂಗ್ ಅಥವಾ ಹಲ್ಡಿಘಾಟಿ ತುಂಡನ್ನು ಸೇರಿಸಿ ಪ್ರೀತಿ ಗೊತ್ತು . ಈ ಮೆಣಸು , ಬೇಯಿಸಿದ ಮಾಡಿದಾಗ , ಸಂಪೂರ್ಣವಾಗಿ ಸಾಂಬಾರ್ ಪುಡಿ ಹೆಚ್ಚು ಸೂಕ್ಷ್ಮ ಸುವಾಸನೆ ಆ overpowers ಆಕ್ರಮಣಕಾರಿ ಸುವಾಸನೆಯನ್ನು ಹೊಂದಿರುತ್ತದೆ. ನಾನು ಅವುಗಳನ್ನು ಬಳಸುವ ಸಲಹೆ , ಮತ್ತು ನೀವು ಒಂದು vergarnai ( tadka / suffrito ) ಜೊತೆ ಆರಂಭವಾಗಬೇಕು ಮತ್ತು ಸೇರಿಸುವ ಮೊದಲು ಬೇಯಿಸಿ .
ಈಗ , ದೂರದ ಸಾಂಬಾರ್ ಮಾಡುವ ಹೋಗುತ್ತದೆ ಎಂದು , ಇಲ್ಲಿ ಪೂರ್ಣ ರೆಸಿಪಿ ಇಲ್ಲಿದೆ :

ಸಾಂಬಾರ್ ರೆಸಿಪಿ
( ಕನ್ನಡಿಗ ಆವೃತ್ತಿ )
4-6 ಸರ್ವ್
2-3 ಟೇಬಲ್ಸ್ಪೂನ್ ತಾಜಾ ಸಾಂಬಾರ್ ಪುಡಿ ( ಬಯಸಿದ ಮತ್ತು ಪರಿಸರಕ್ಕೆ ಸೂಕ್ತ ಹೊಂದಿಸಲು * )
2-3 ಕಪ್ ತಾಜಾ ತರಕಾರಿಗಳನ್ನು ಬೇಯಿಸಿ
1 ಕಪ್ ಬೇಯಿಸಿದ ಬೇಳೆ ( ನಾನು ಟಾರ್ ದಳ ಬಯಸುತ್ತಾರೆ, ಆದರೆ ಚನ್ನ ಸಹ ಸರಿ )
1 ಚೆಂಡನ್ನು ತಾಜಾ ಹುಣಿಸೇಹಣ್ಣು ಅಪ್ಲಿಕೇಶನ್ ಬೆಚ್ಚಗಿನ ನೀರಿನಲ್ಲಿ ನೆನೆಸಿ . 1 ಗಂಟೆ
1 ಟೀಚಮಚ ಬೆಲ್ಲ / ಸಕ್ಕರೆ (ಐಚ್ಛಿಕ , ಆದರೆ ಹೆಚ್ಚು ಶಿಫಾರಸು )
ಬಯಸಿದ ಸಾಲ್ಟ್ ಹೆಚ್ಚು

ನಾನು vergarnai ( tadka / suffrito ) ಆರಂಭವಾಗಬೇಕು ಮತ್ತು ಸಾಸಿವೆ ಸ್ವಲ್ಪ ಸೇರಿಸಲು ಇಷ್ಟ , ಆದರೆ ಕೆಲವು ಜನರು ನಾನು ಈ ರೀತಿ ಕ್ರೇಜಿ ನಾನು ಭಾವಿಸುತ್ತೇನೆ . ಇದು ತಾಜಾ ಸಾಂಬಾರ್ ಪುಡಿಯೊಂದಿಗೆ ಸುವಾಸನೆ ಇತ್ಯರ್ಥ ಮಾಡುತ್ತದೆ .

ಅವರು ಬೇಯಿಸಿದ ಅದರಲ್ಲಿ ನೀರಿನಲ್ಲಿ ಬೇಳೆ ಮತ್ತು ತರಕಾರಿಗಳನ್ನು ಒಗ್ಗೂಡಿ . ಮುಂದೆ ಸಾಂಬಾರ್ ಪುಡಿ , ಬೆಲ್ಲ , ಉಪ್ಪು , ಹುಣಸೆ ನೀರು ಸೇರಿಸಿ . ಸ್ವಲ್ಪಹೊತ್ತು ತಳಮಳಿಸುತ್ತಿರು ಅವಕಾಶ . ಒಂದು ಟಿಪ್ಪಣಿ ನೀವು ಸೇರಿಸಲು ಉಪ್ಪಿನ ಪ್ರಮಾಣವನ್ನು ಸಹ ಹೆಚ್ಚಿಸಲು ಅಥವಾ ನಿಮ್ಮ ಸಾಂಬಾರ್ ತುಂಬಾ ಸ್ವಲ್ಪ ನಾಶ , ಮತ್ತು ತಾಜಾ ಸಾಂಬಾರ್ ಪುಡಿ ರುಚಿಗಳು ಮೂಲಕ ಬರಲು ವಿಫಲಗೊಂಡರೆ ಮಾಡಬಹುದು ; ತುಂಬಾ ಮತ್ತು ನೀವು ಫಾರ್ ಮುಗಿಸಿದ್ದೀರಿ . ರುಚಿಗೆ ಉಪ್ಪು , ಮತ್ತು ನೀವು ಈಗ ಪ್ರಮಾಣದ ಸರಿಯಾದ ಪ್ರಮಾಣವನ್ನು ( ಸಾಮಾನ್ಯವಾಗಿ ಸುಮಾರು 2 ಟೇಬಲ್ಸ್ಪೂನ್ ) ಏನು ಮಾಡುತ್ತೇವೆ .


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