Drumstick BitterGourd Sambar

Sambar needs no introduction ,its a staple food in every South Indian home.We usually prepare it every week,we are never tired/bored of eating it.There are variety of ways to make sambar,this is my version. Initially i used only few vegetables for making it,once you are good you can play with any vegetable.

Using fresh coconut enhances more flavour .Serve with hot rice,a dollop of ghee , appalam and pickle.Wow,irrestible combo , it can please anybody.The bitterness in bittergourd will be reduced a bit as we are frying and  using tamarid.The sweetness from the drumstick also help reduce the bitterness ...

   The best combination vegetables that prefer are

• Brinjal & Drumstick.
• Broad beans (Avarakkai)&Bitter Gourd- the sweetness from the broadbeans helps to reduce the bittterness of the bittergourd.
• Radish ensure it is roasted golden,then make sambar as below ,else  radish  doesn't gets cooked.
• Ladies Finger(Okra)-should be roasted and continue like below

You do share your combo of vegetables for making sambar,would love to hear it and then try it.

  Ingredients

1. Toor dhall - 1 1/2 handful ,100g
2.  Drumstick - 2 ,washed and cut
3. Bittergourd-1, washed and sliced
4. Greenchilly-1,slit
5. Small onions - 3 - peeled (optional)
6. Red chilli Powder - 1 1/2 tsp
7. Turmeric Powder - 1/2 tsp
8. Tomato-1
9. Tamarid-2 small gooseberry size,soaked and juice taken.
10. Salt as needed
11. Coconut grated - 2 tbsp
12. Chopped corriander - 1 tbsp
13. Oil - 2 tbsp

Season :

1. Mustard seeds - 1/4 tsp
2. Fenugreek seeds - 5nos
3. Red chillies - 2 , cut 
4. Curry Leaves - 5  
5. Small onions-3,sliced finely

 Method

1. Let the juice of tamarind be 2cups,enough for the vegetables to be cooked.
2. Add garlic,1/4tsp of turmeric pwd and to the toor dhall and pressure cook it for 4 whistles.Till the dhall becomes mushy.
3. In another vessel heat the oil,add the bittergourd ,small onions,green chilly and  drumstick,and give it a stir that the oil coats it well and cook it for 3min.take care that it does not get burnt.
4. Add the tomato and cook for 2 second, we dont want to get mushy.
5. Then add the tamarid juice,chilli powder and 1cup of water. 
6. Allow it to boil till the vegetable ,are cooked.when it is cooked after 10-15min depending upon the vegetable.
7. Then add the mashed dhall and salt. Give a stir that dhall mixes well.
8. Allow it to boil for 6 min .
9. Add the chopped corriander leaves ,grated coconut simmer for 1 sec and switch it offf.
10. Heat oil in kadai ,add mustard seeds ,let it crackle add methi seeds,small onions and curry leaves.
11. Let the onions turn golden brown add it to the sambar.
12. Close it with the lid,stir when serving.
13. It goes very well with rice and the accompaniments shall be spicy potato curry , pappad and pickle.

Notes :

1. Add water to the mashed dhall or while preparing tamarid juice itself for your desired consistency of sambar.
2. Let the tamarid dominate not the tomato so 1 tomato is more than enough.
3. Balance the tangy and spicy to get the perfect sambar .
4. If you tend to add later you dont get the perfect sambar taste.
5. Take care not to burn vegetables ,it gives a smoky taste which u would'nt be happy.
6. While seasoning ensure the onions are golden it ,all the tiny details make the sambar taste wonderful and flavourful.

 Linking this to Vardhinis event Hosted by Nivedhanam