Green gram sambar | Pesarapappu sambar | Pachai payaru sambar

Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 4 | Type : Sambar, curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

• Green gram[Pachai payaru]– 1 cup
• Ridge gourd [peerkangai] – 1
• Tomato -1 [chopped]
• Shallots - 6
• Dry red chilli - 1
• Green chilli - 1
• Garlic – 2 [mashed]
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Jaggery – ½ tbsp [grated]
• Asafetida a pinch
• Oil – 2 tbsp
• Salt to taste
• Water as needed
  

For roasting and grinding ingredients

• Fenugreek seeds – 1 tbsp [dry roast & grind separately]
• Coriander seeds - 1 tbsp
• Cumin seeds – 1 tbsp
• Peppercorns – 4
• Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

• Dry roast green gram & wash. Boil in pressure cooker for 4 to 5 whistles.
• Wash, peel & chop Ridge gourd.
• Heat oil in a pan add mustard seeds & let it splutter. Add Bengal gram, urad dal & sambar onion sauté till soft.
• Add garlic, green chilli, dry chilli, & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
• Add tomato sauté till soft. Add Ridge gourd, turmeric & red chilli powder sauté well. Add water & cook till soft.
• Add boiled green gram mix well. Then add freshly ground cumin, coriander & pepper powder sauté well & let it boil.
• When boiling add jaggery mix well & cut off heat. Serve hot with rice, roti, idli or dosa.
  

Organic peerkangai

Pachai payaru sambar