Ash gourd sambar is easy to make and it tastes good with Rice. In our native we used to call "Ash gourd" as "Thadiyankai" and "pumpkin" as "Poosanikai" Apart from our native, i think no one use that name, only they known by the name as "Vellai poosani". Even i remember a sweet as "Thadiyankai sweet" available in sweet stalls during my childhood days. Ok. Enough of "Thadiyankai" stories, will see the recipe.

Ash gourd Sambar

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sambar | Recipe Cuisine: India

Ingredients

Toor Dal- 1/4 cup

Ash ground -1/2 cup (cut into cubes)

Drumstick - 5 pieces(about 2 inch size)

Pearl onion - 5 nos

Tomato -1

Tamarind - small gooseberry size

Mustard - 1/4 tsp

Split urad dal- 1/4 tsp

Curry leaves - few

Coriander leaves- few

Asafoetida - 1/4 tsp

Salt - to taste(about 1 1/2 tsp)

Red chili powder -1 tsp

Turmeric powder -1/4 tsp

Water - to need.

Oil - 1 tsp

To grind

Grated coconut - 3 tbsp

Peal onion - 5 nos

Garlic pods-4(small)

Cumin seed- 1 tsp

Procedure

Cook dal along with ash gourd and asafoetida for 3 whistles. Then soak tamarind in 1/2 cup of water for 1/2 hr. Cut the drum stick, peel the onions and grind the ingredients list under "To grind".

Now heat the pan, add oil and then mustard and urad dal, once mustard splutters, add the drumstick,onion,tomato and curry leaves. saute it well.Then add the tamarind extract and allow the veggies to cook.