Sorakkai Sambar

This is one of my favourite sambar. I am sure everyone have their own style of making sambar. My mother makes in a different way and I finally learnt to make a better sambar. It really took time to make a thick tasty sambar. Every vegetable has its own unique taste which gives the sambar a different flavour. I make all the sambar the same way. Different types of sambar one cane make are: Moolangi/Raddish Sambar, Murangkai/Drumstick Sambar, Vendakkai/Ladyfinger Sambar, Kathirikai/Brinjal Sambar and the list goes on.

Ingredients

Toor Dal/ yellow lentils 1 cup

Bottleguard/ Sorakkai/ Lauki 1/4

Onion 1

Tomato 1/2

Green chilli slit 1

Tamarind (grape sized)

Mustard seeds 1 tsp

Urad dal 1 tsp

Turmeric powder 1 tsp

Chilli powder 1/2 tsp

Coriander powder 1 tsp

Asafoetida powder (pinch)

Sambar powder 2 tsp

Curry leaves

Coriander leaves

Salt

Oil

Directions - How to make

Soak the toor dal for 15 minutes in water. Pressure cook the dal for 5-6 whistles with little turmeric powder and asafoetida. 

Heat oil in a wok. Add mustard seeds, curry leaves, green chilli, onion. Saute well. Add 1/2 tsp salt and turmeric powder. Add the chopped tomato. Fry well and then add the vegetable pieces. Fry for a minute and then add 2 cups of water. Add 1 tsp salt, coriander powder and chilli powder. Cover and cook. Add the tamarind water in a while. Let it boil for 20 minutes. Finally add the mashed dal into it. Cover and cook for another 10-15 miutes. Add the seasoned mustard, urad dal and curry leaves into the sambar. Finally add the sambar powder. Let it stay for a minute and turn off. Add chopped coriander leaves to the sambar. Serve hot with rice and ghee.