Ingredients vegetarian 4 servings

• 1 cup cube shaped ash gourd,1''
• 3/4 cup tuvar dal
• lemon sized kokam
• 4 cups water
• 1/2 tsp haldi
• for grinding: 2 tbsp dhania, 2 tsp chana dal, 1/4 tsp methi dhana, 5 red chilli, 1 tsp raw rice, 1/2 tsp hing, curry leaves few,
• Salt to taste
• 1/2 tsp jaggery
• 2 tsp oil
• For seasoning:Mustard and oil

Directions

1. Peel the skin of ashgourd,Remove the seed and cut them into cube sized.
2. Soak kokam in hot water for half an hour.Take out 1 cup of kokam water.
3. Heat 1/2 tsp oil and add dania, red chilli, chana dal, methidana, hing, rice and roast till aroma comes out and to golden brown colour (ponnirama).
4. On that heat itself add coconut and just roast it.Allow it to cool.
5. Grind it to a coarse paste with little water.If its smooth sambar is not tasty.
6. Heat oil in a kadai and splutter mustard and ashgourd,haldi & water and boil it for sometime.
7. Add kokam water and after it boils well, add the grounded paste,some water and let it boil for another 3-4 minutes.
8. Then add cooked and mashed tuvar dal with 1 cup water, jaggery and salt.Cook till bubbles start coming up.
9. arachuvita sambar is ready.Serve with rice.

Note:some add seasoning at the end for flavour.

Comments