Bitter Gourd Sambar is a delicious South Indian dish that beautifully balances the unique bitterness of gourd with tangy tamarind and an array of aromatic spices. This sambar combines tender bitter gourd pieces with lentils and a rich, spicy broth, perfect for those seeking a nutritious and flavorful meal. It is an ideal recipe for anyone looking to explore traditional South Indian flavours or add a healthy and tasty meal.Â
About the Recipe
This recipe is a must-try for fans of authentic South Indian cuisine. Bitter Gourd Sambar is rich in flavour and packed with nutrients, making it a wholesome addition to any meal. Combining toor dal and Bengal gram dal adds a hearty, protein-rich base, while the tamarind extract infuses a tangy zest. The ground masala of Bengal gram dal, coriander seeds, dry red chillies, and coconut offers a depth of flavour that’s hard to resist. This sambar will become a favourite with its balanced flavours and comforting texture.
Why You Will Love This Recipe
You will love Bitter Gourd Sambar for its unique blend of flavours and ease of preparation. The dish brings together the slight bitterness of gourd, the tanginess of tamarind, and the warmth of spices in a comforting and exciting way. It’s a fantastic way to enjoy the health benefits of bitter gourd while indulging in a rich and hearty meal. The aroma and taste are irresistible, making it a dish you’ll want to make repeatedly.
Bitter Gourd Sambar
Cooking Tips
For the best results, cook the lentils until they’re soft and mushy, which helps create a creamy base for the sambar. Remove the seeds from the bitter gourd to reduce its bitterness. Adjust the amount of jaggery to balance the flavours to your liking. Frying the tempering ingredients until they’re fragrant will add a lovely aroma.
Serving and Storing Suggestions
Bitter Gourd Sambar is best enjoyed hot, served over steamed rice or with warm rotis. This recipe serves four and takes about 45 minutes to prepare, including 20 minutes of active cooking time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Other Similar Recipes
If you love Bitter Gourd Sambar, you might enjoy other South Indian dishes like Rasam, Vatha Kuzhambu, or Lemon Rice.
Nutrient Benefits
Bitter gourd is known for its health benefits, including aiding digestion and improving blood sugar levels. It is rich in vitamins C and A, folate, and fibre. Lentils like toor dal are high in protein and essential nutrients, making this dish nutritious. Tamarind is a good source of antioxidants and can help with digestion, while spices like turmeric and asafoetida have anti-inflammatory properties.
Bitter Gourd Sambar
Ingredients
- Bitter Gourds (Pavakkai: 2, finely sliced, seeds removed)
- 2 tbsp Toor Dal: 2 tbsp
- 2 tsp Bengal Gram Dal: 2 tsp
- 2 tsp Rice Flour: 2 tsp
- 2 tsp Sambar Powder: 2 tsp
- 1/2 tsp Turmeric Powder: 1/2 tsp
- 1 tsp Jaggery: 1 tsp
- 1 cup Tamarind Extract: 1 cup
- Salt (to taste)
- Oil (as required)
To Grind:
- 2 tsp Bengal Gram Dal
- 2 tsp Coriander Seeds
- 2 Dry Red Chillies
- 1 tbsp Coconut (grated)
For Tempering:
- 1 tsp Mustard Seeds
- Asafoetida Powder (a pinch)
- Curry Leaves (a few)
Instructions
- Cook the toor dal and Bengal gram dal separately until soft. Set aside.
- Heat a little oil in a frying pan. Fry the ingredients for 30 seconds, then grind them into a smooth paste.
- Mix the rice flour with water to form a smooth paste. Set aside.
- Boil the bitter gourd slices until tender. Drain and set aside.
- Combine tamarind extract, salt, turmeric powder, and sambar powder in a pot. Bring to a simmer over medium flame.
- Add the boiled bitter gourd pieces and simmer for 2 minutes.
- Stir in the cooked dals, ground masala, rice flour mixture, and jaggery. Bring the mixture to a boil.
- In a small pan, heat oil and fry the mustard seeds, asafoetida, and curry leaves until fragrant. Add this tempering to the sambar.
- Simmer the sambar for another minute, then remove from heat.
- Serve hot over steamed rice or with rotis.
Frequently Asked Questions
How do I reduce the bitterness of the bitter gourd in this sambar?
To reduce the bitterness of the bitter gourd, you can soak the sliced gourd in salted water for about 30 minutes before cooking. Additionally, removing the seeds helps lessen the bitterness. Boiling the slices briefly and discarding the water before adding them to the sambar is another effective method.
Can I use other lentils instead of toor dal and Bengal gram dal?
Yes, you can substitute other lentils, such as moong dal or masoor dal, if you prefer. Remember that this will slightly alter the flavour and texture of the sambar. Toor dal and Bengal gram dal provide a specific taste and consistency that are traditional to this dish, but experimenting with other lentils can offer delicious variations.
What can I serve with Bitter Gourd Sambar?
Bitter Gourd Sambar pairs wonderfully with steamed rice, but you can also serve it with rotis, dosas, or idlis. Adding a side of papadum or a simple vegetable stir-fry enhances the meal. If you enjoy pickles or chutneys, they can provide an additional flavour that complements the sambar.
Nutrient Benefits
Bitter gourd is known for its health benefits, including aiding digestion and improving blood sugar levels. It is rich in vitamins C and A, folate, and fibre. Lentils like toor dal are high in protein and essential nutrients, making this dish nutritious. Tamarind is a good source of antioxidants and can help with digestion, while spices like turmeric and asafoetida have anti-inflammatory properties.
