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sorakkai-sambar
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Sorakkai (Bottle Gourd) Sambar

This tasty sambar made using sorakkai is the perfect pair to steamed white rice.
Course: Curry, Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • 3 cups sorakkai (bottle gourd) (cubed)
  • 6 pearl onions (cut into quarters)
  • 1 tomato (chopped)
  • 1 garlic clove (crushed)
  • 10 curry leaves
  • 1 tbsp sambar powder
  • ½ cup toor dhal
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • 1 tsp oil (for cooking dhal)
  • 1 marble sized tamarind (soaked in ½ cup water)
  • 4 cups water
  • salt to taste

For tempering:

  • 1 tsp mustard seeds
  • ½ tsp urad dhal
  • ¼ tsp cumin seeds
  • ⅛ tsp asafoetida (also known as hing or perungayam)
  • 2 dry red chilies
  • 1 tbsp oil

Instructions

  • Wash toor dhal and add to a pressure cooker with 1½ cups water, turmeric powder and 1 tsp oil.
  • Cook for 4-5 whistles and let the pressure release naturally. Mash the dhal and set aside.
  • Add 1 tbsp oil to a heavy bottom pan. Once hot, add onions and saute for 1 minute.
  • Then, add tomatoes and sorakkai. Saute for 1 minute.
  • Mix in the sambar powder.
  • Next, add 2 cups water and salt to the pan. Cover with a lid and cook for 10 minutes.
  • Add the cooked dhal and tamarind extract. Mix well and boil for 5 minutes.
  • Add the crushed garlic and curry leaves. Boil for 3-4 minutes.
  • Prepare the tempering with the ingredients under "For tempering" except the curry leaves.
  • Once mustard seeds start to crackle, add curry leaves and remove from heat.
  • Pour tempering over the sambar. Serve hot with rice.

Notes

  • This sambar can be made with other vegetables such as: white pumpkin, radish, brinjal, drumsticks, carrots, chayote (chow chow), broad beans, flat beans and/or french beans.