Poosanikkai sambar/ashgourd sambar

Poosanikkai sambar/ashgourd sambar\

 

Ingredients:

Toor dhal                            - 1 cup
poosanikkai (ashgourd)      - 200 g
small onions                       - 10
tomato                                - 1 large finely chopped
tamarind paste                    - 1 tbsp
curry leaves                        - few
cilantro                               - few
Green chillies                     -  2
chilli powder                     -   1 tsp
sambar powder                  - 11/2 tbsp
turmeric                             - 1/4 tsp

For tempering:

oil                                    -   1 tbsp
mustard seeds                  -   1 tsp
urad dhal                         -   1 tsp
cumin seeds                     - 1/2 tsp
pepper corns                   -  1/4 tsp
fenugreek seeds              -  1/4 tsp
hing                                -  1/4 tsp
 

Method:

  • Cut the poosanikkai/ashgourd into cubes peeling the skin and removing the seeds
  • In a pressure cooker add toor dhal and cubed poosanikai/ashgourd desired water,turmeric and little oil and pressure cook for 1 whistle
 
  • In a small pan heat oil and temper with the ingredients given in tempering
  • Add the green chillies,small onion,curry leaves.
 
  • After the onion turns transparent add chopped tomatoes and cilantro and tamarind paste.
 
  • After a minute add sambar powder & chilli powder and salt
 
  • Cook until tomato gets mashed completely
 
  • After the pressure goes off open the cooker and add all the tempering into it and water according to desired consistency and salt.

 
  • Allow it to boil for another 5 minutes and add cilantro.
 
  • Serve with idli or Rice
 

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