VIDEO
STEP BY STEP UDUPI STYLE BOTTLE GOURD SAMBAR:
INGREDIENTS:
Bottle Gourd - 1 Medium
Toor Dal - 1 cup
Turmeric Powder - 1/4 tsp
Coriander Leaves - few
Salt - to taste
TO GRIND:
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Coriander Seeds - 1 tbsp
Red Chilli - 4 - 5
Cumin Seeds - 1 tbsp
TO TEMPER:
Coconut Oil - 1 tbsp
Mustard Seeds - 1/4 tbsp
Asafoetida - 1/4 tsp
HOW TO MAKE:
Wash and cut bottle gourd into pieces. If there is any seeds remove them, and need not to remove the skin. Pressure cook both toor dal and suraikkai pot in pot. For Toor dal add 2 1/2 cups of water. Cook them and keep aside.
Dry roast channa dal, urad dal and coriander seeds. When they turn half way brown add red chillies, roast until golden brown, at last add cumin seeds and roast for 30 seconds. Cumin seeds take seconds to roast hence adding at the end. Allow to cool down.
In a blender add roasted spices along with coconut and make a fine paste by adding little water.
Heat oil, preferably coconut oil. Splutter mustard seeds add curry leaves and asafoetida. Add ground paste, turmeric powder and needed salt along with 1/2 cup water.
Mix well and bring to boil. Stir in between to avoid sticking in the bottom. When boiling add cooked toor dal and bottle gourd. Add water for needed consistency.
Bring to boil. Add jaggery, and it is absolutely optional, you can skip this step.
Mix well and bring to boil. Turn off the stove garnish with chopped coriander leaves.
Udupi style Bottle Gourd Sambar is ready to serve!!😋
TIPS:
Adding jaggery is absolutely optional.
Try with different vegetables like chow chow, ridge gourd, drumstick and other sambar vegetables of your choice.
When dry roasting do not add cumin seeds along with dals as cumin seeds get roasted in seconds and it may burnt and yield smoke taste.
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