Amavasai vellai poosanikai sambar | White pumpkin sambar | Ash gourd toor dal curry [No garlic recipe]


Amavasai vellai poosanikai sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Vella poosani – 2 cup or half crescent
  • Toor dal – ¼ cup
  • Sambar onion [Shallots] – 7
  • Dry red chilli – 1
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Fenu greek powder – 1 tbsp [dry roast & grind fenugreek seeds]
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Tamarind water – 2 tbsp
  • Jaggery – 1 tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Dry red chilli - 1
  • Shallots - 5
  • Coconut – 4 tbsp [grated]
  • Oil – 1 tbsp
  • Heat oil in a pan then roast ingredients and grind to fine paste with water

Method

  • Wash, peel & cut into cubes. Then parboil for 5 min.
  • Wash & boil toor dal with pinch of turmeric powder in cooker for 4 whistles.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add sambar onion sauté till soft then add dry red chilli, curry leaves, fenugreek powder & asafetida mix well.
  • Add vella poosani cubes, turmeric & red chilli powder mix well then sauté.
  • Add ground paste & water mix well then cook for 3 min.
  • Add toor dal & let it boil then add tamarind water cook till raw smell out. Add jaggery and salt mix well then cut off heat. Serve hot with rice, idly, dosa, or upma

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