Skip to main content

Tendli (Ivy Gourd) Sambar

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

Ingredients:
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
Salt

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

Method:
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.
Labels:

Comments

  1. hamaarethoughts.comJuly 18, 2011 at 5:58 PM

    Wow! so yummy!
    ek dum masttt recipe!

    ReplyDelete
  2. Hamaree RasoiJuly 18, 2011 at 9:15 PM

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

    ReplyDelete
  3. TorviewtorontoJuly 19, 2011 at 12:07 AM

    healthy sambar looks wonderful

    ReplyDelete
  4. Suja ManojJuly 19, 2011 at 11:04 AM

    Inviting and healthy,nice one dear

    ReplyDelete
  5. kshipraJuly 19, 2011 at 11:41 PM

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

    ReplyDelete
  6. SrideviJuly 20, 2011 at 5:13 AM

    Sambhar looks yumm and like the Idli float in Sambhar.

    ReplyDelete
  7. Suman SinghJuly 20, 2011 at 2:20 PM

    Delicious idli smabhar..last pic is so tempting!

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more