RIDGE GOURD SAMBAR / TURAI SAMBAR / PEERKANGAI SAMBAR RECIPE

RIDGE GOURD SAMBAR / TURAI SAMBAR / PEERKANGAI SAMBAR RECIPE

Peerkangai Sambar , ridge gourd sambar, turai sambar, beerakaya sambhar is easy sambar made with ridge gourd or peerkangai which makes good side dish with rice OR southindian breakfast items .

Ridge gourd is also effective in balancing your blood sugar levels. It is also considered wonderful for liver function as the vegetable can help eliminate toxic waste, alcohol residue and prevent fat accumulation. Ridge gourd also helps reduce excessive body heat during summers which can prevent many ailments.

NGREDIENTS

• Tuvar Dal – 1/2  cup
• Turmeric powder – 1/4 tsp
• Turai chopped – 2 cup
• Tamarind – small marble size
• Tomato – 1 medium
• Sambar powder –  3  tbsp [ depending on how strong flavour you want ]
• Jaggery – 1 tsp [ optional ]
• Chilli powder – ½  tsp
• Coriander powder -1 tsp
• Asafoetida powder – generous pinch
• Salt to taste
• Hot  Water – 2 or 2 ½    cup [ depending on the consistency you want ]
• Coconut oil / oil -1 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/8 tsp [ optional ]
• Shallots -10 OR 1 small onion finely chopped
• Curry leaves few

PREPARATION

1. Wash dal and soak it for minimum 15 mins or more .
2. Pressure cook by adding enough water + turmeric powder + tomato + salt till soft .Once the pressure releases open the cooker and mash the dal well . Add 2 or 21/2 cups of water as per the consistency you want . Remember the sambar thickens on cooling .
3. Add the cooked veges to the dal and give a mix and keep aside .

METHOD

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add fenugreek seeds and give a mix.

Immediately add the shallots / onion + curry leaves and stir fry for a min.

Lower the flame and add sambar powder + chilli powder + coriander powder + asafoetida and stir fry till aromatic . [ it should not burn ]

 Stir and cook for 1 min till the raw smell of tamarind leaves .

The mixture will thicken like sauce.

Now add the cooked dal and give a nice mix .

Bring it boil on medium flame .

Simmer for a minute and off the flame .

Garnish with coriander leaves .

Cover and keep aside for minimum 30 mins  before use.

The sambar thickens on cooling and taste yum.

Goes well with south Indian breakfast or even rice .

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