veesamba

Veesamba is a traditional dish originating from the state of Kerala in South India. It is essentially a type of lentil curry, often made with split pigeon peas (toor dal) or masoor dal. The distinguishing characteristic of veesamba is its preparation method, which involves a unique grinding of the cooked lentils with spices before being tempered.

The lentils are first boiled until soft, often with turmeric powder and sometimes a piece of ginger. Once cooked, the lentils are mashed and then ground, either using a traditional stone grinder or a modern blender, to a coarse or fine paste depending on preference. This ground mixture is then seasoned in a process called 'tadka' or 'thalikkal'. This involves heating oil or ghee in a small pan and frying mustard seeds, curry leaves, dried red chilies, and sometimes asafoetida (hing). This flavored oil is then poured over the lentil mixture, infusing it with a distinct aroma and taste.

Veesamba is typically served hot as a side dish with rice, particularly for breakfast or lunch. It can also be enjoyed with other Kerala staples like appam, idiyappam, or even dosa. The flavor profile is savory and slightly spicy, with the earthiness of the lentils complemented by the aromatic tempering. Variations exist across different regions of Kerala, with some recipes incorporating small pieces of vegetables or a touch of tamarind for tanginess. It is a nutritious and wholesome dish, rich in protein and fiber.