Bitter Gourd Sambar

Published under: Bitter GourdSambar

Bitter Gourd

Bitter Gourds (Pavakkai) – 2, finely sliced, seeds removed
Toor Dal – 2 tblsp
Bengal Gram Dal – 2 tsp
Rice Flour – 2 tsp
Sambar Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Jaggery – 1 tsp
Tamarind Extract – 1 cup
Salt as per taste
Oil as required

To Grind:
Bengal Gram Dal – 2 tsp
Coriander Seeds – 2 tsp
Dry Red Chillies – 2
Coconut – 1 tblsp, grated

For Tempering:
Mustard Seeds – 1 tsp
Asafoetida Powder – a pinch
Curry Leaves – few

1. Cook the toor dal and bengal gram dal separately. Keep aside.
2. Heat a little oil in a frying pan.
3. Fry the ingredients to grind for 30 seconds and grind well.
4. Add little water to rice flour and mix well.
5. Boil the bitter gourds and keep aside.
6. Add salt, turmeric powder and sambar powder to tamarind extract.
7. Place it over medium flame.
8. Add the bitter gourd pieces and simmer for 2 minutes.
9. Add the dals, ground masala, rice flour and jaggery.
10. Stir well and bring to a boil.
11. Fry the tempering ingredients in little oil and add to the sambar.
12. Simmer for a minute and remove.
13. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

Leave a Comment

Adblock Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.