Thursday, February 28, 2008

Peerkangai / Ridgegourd Sambar

Sambar is a very common dish in south-india. But no two sambars are the same. Each and every household does it in a certain way that the taste turns out unique. Here is the simplest way to do sambar.

cooked toor dal - 1 1/2 cups
onion- 1 (medium, sliced)
Peerkangai- 1 (skin removed, round slices)
hing-1/4 tsp
tomato -1
tamarind paste- 1 1/2 tsp
sambar powder - 2 tsp
curry leaves
corriander leaves

Heat oil and season with mustard seeds, vendhayam and jeera seeds. fry onions until soft. Add turmeric, tomatoes, Peerkangai and salt. When the vegetable is 1/4 th cooked , add tamarind paste, sambar powder, hing and curry leaves. cover and boil for some time. Then add cooked toor dal and boil for 5-10 mins. Serve on a bed of rice with any curry.

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