ASH GOURD SAMBAR.

ASH GOURD SAMBAR :-

NEEDED:- ASH GOURD - 250 GMS, PARABOILED THUR DHAL - 1 CUP, SHALLOTS - 10 NOS, TOMATO - 1 NO, ASAFOETIDA - 1/4 INCH PIECE, SAMBAR PWDR - 1 TBLSPN, TURMERIC PWDR - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, OIL - 2 TSP, MUSTARD , ORID DHAL , JEERA - 1/2 TSP EACH,  CURRY LEAVES - 1 ARK, DHANIYA LEAVES - 1 TSP CHOPPED.

METHOD :- PEEL THE SKIN AND CUT THE ASH GOURD INTO 2 INCH TRAPEZIUM PIECES. PEEL THE SHALLOTS AND CUT INTO TWO. DICE THE TOMATO. PUT THEM WITH THE PARABOILED THUR DHAL IN A COOKER ALONG WITH SOME WATER, A PINCH OF HING AND TURMERIC PWDR. KEEP IT IN STOVE FOR ONE WHISTLE AND REMOVE FROM FIRE.  MARINATE AND SQUEEZE THE TAMARIND IN A CUP OF WATER ADD SALT, SAMBAR PWDR. AFTER COOLING OPEN THE LID ADD THE TAMARIND WITH SAMBAR PWDR. BRING TO BOIL THE SAMBAR FOR 5 MINUTES. OFF THE STOVE AND KEEP ASIDE. SEASON IT WITH MUSTARD, ORID DHAL, JEERA THEN ADD CURRY LEAVES. POUR IT IN SAMBAR AND SPRINKLE SOME CORIANDER LEAVES FOR AROMA. SERVE HOT WITH IDLIES, DOSAS AND PLAIN RICE WITH PAPPAD.