INGREDIENTS:
Peerkangai / Ridge gourd - 1
Toor dhal - 3/4 Cup
Onion - 1 Finely chopped
Tomato - 2 cut into pieces
Green chillies - 3 to 4
Sambar powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Tamarid - small ball size
Gingelly oil - 2 Tsp
Salt - as needed
To Temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Fenugreek seeds - 1/2 Tsp
Asafoetida - 1/4 Tsp
HOW TO MAKE:
Soak tamarind in 1/2 cup of water, extract the juice and keep aside. Wash the dhal and pressure cook it allow 2 to 3 whistles, mash it well with whisk and keep it ready.
Peel peerkangai's skin and cut into pieces keep aside. Heat oil in a kadai splutter mustard seeds, add fenugreek and asafoetida. Add chopped onions and green chillies fry it, add tomatoes when the onion turn into transparent. Add the peerkangai pieces mix well and cook for 5 mintues.
At this stage pour extracted tamarind juice, sambar powder and turmeric powder mix well. When it gets bubble add mashed toor dhal and 1 cup of water. If you want thick sambar then reduce the volume of water as needed.
When get bubbles add the gingelly oil before turn of the stove and the flavour of sambar and taste will be very yum...
Serve with hot rice :-) This sambar will go well with Idly and Dosa too
TIPS:
If you do not want to add green chillies add 2 Tsp of sambar powder. For this and ladies finger sambar the green chillies will give extra flavour and taste.
Adding gingelly oil will give good taste also good for health.
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