Sambar was the favorite southindian accompainment with rice , idli or dosa. There are many varities of sambar and almost all the vegetables are used to make sambar. In this i had used bottlegourd / suraikkai as we call in tamil is used. It was so delicious.
Red gram dhal (tuvaram paruppu)-100gm
Green chilly -4 nos
Small onion -10 nos
Sambar powder- 1 ½ tsp
Turmeric powder- ¼ tsp
Fenugreek seeds- ¼ tsp
Cumin seeds - ¼ tsp
Asafoetida powder – ¼ tsp
Tamarind –an arecanut size
Oil- 3 tsp
Salt – to taste
Fresh coriander leaves- ¼ bunch
Castor oil -1tsp
Curry leaves-3 sprig
Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.
Boil the red gram dhal with turmeric powder, castor oil, cumin seeds, asafoetida, and fenugreek seeds. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)
Heat the oil in a pan and put the mustard seeds, fenugreek seeds, cumin seeds and curry leaves into it .fry until they crackle
Add small onion, green chilly, and bottle gourd pieces.mix well and cook covered on a low flame till half done
After the vegetables cooked, add the tamarind juice, boiled red gram dhal, sambar powder, and salt.
Let the sambar simmer for a few minutes.
Serve garnished with coriander leaves and grated coconut.