Tendli (Ivy Gourd) Sambar

tendli sambar
Aromatic, spicy pigeon peas stew with ivy gourd.

Ivy Gourd/Tindora/Tendli - about 2 cups
Onion - 1 small
Coriander/Cilantro Leaves - few sprigs
Toor Dal/ Split Pigeon Peas - 1/2 cup + 1 tsp
Urad Dal/Split Black Gram - 1 tsp
Coriander Seeds/Dhane - 2 tsp
Fenugreek/Methi Seeds - 1/2 tsp
Cloves/Lavang - 5
Cinnamon/Dalchini - 1/4 inch piece
Black Peppercorns - about 8
Dry Red Chillies - 4
Tamarind/Chinch/Imli - about 1 tsp
Jaggery or Brown Sugar - 1/2 tsp
Turmeric/Haldi - 1/4 tsp

Mustard Seeds - 1/2 tsp
Curry Leaves/Kadhipata - a sprig
Asafoetida/Hing - 1/4 tsp
Dry Red Chilly - 1

1. Wash 1/2 cup pigeon peas well and cook them till soft.
2. Dice ivy gourd and onion into big cubes.  Finely chop cilantro.
3. Heat about 1 tsp oil in a pan.  Add 1 tsp toor dal, urad dal, coriander seeds, fenugreek seeds, cloves, cinnamon, black peppercorns and 4 red chillies.  Roast all the spices till they slightly darken and turn aromatic.  After cooling, grind all the roasted spices and tamarind to a fine paste.
4. Heat about 1 cup water in a big pot.  Add diced ivy gourd and onions.  When ivy gourd gets cooked, add cooked pigeon peas, ground spice paste, turmeric, jaggery and salt.  Bring it to a boil and continue cooking till you get the desired consistency.  Turn off the heat and add chopped cilantro.
idli sambar
5. Heat about 1 tsp oil for tempering.  Add mustard seeds, curry leaves, asafoetida and a red chilly.  Turn off the heat when mustard seeds pop.  Pour this tempering/tadka in the pot.  Mix and serve with rice or idlis or dosas.


  1. Very delicious and inviting sambar. Would surely try out your method soon.

  2. Inviting and healthy,nice one dear

  3. Hi Uma, I am fine. Thanks for visiting my space. Sambar looks so delicious esp with idli in it.

  4. Sambhar looks yumm and like the Idli float in Sambhar.

  5. Delicious idli smabhar..last pic is so tempting!


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