But many of the Indian dishes are based on tamarind only. So our ancestors used to prepare these kind of curry (kulambu) as 'pathiya kulambu ' (meaning - the diet curry) without tamarind and spices. Many a times people have to sacrifice the sour taste completely to get cured in such cases. They never prefered tempering also:)
But my version is a tasty but mild sambar.
Bottle gourd Sambar / Surai kai Sambar / Surai kai puli Illatha sambar / Sambar without tamarind and red chilly
Ingredients:
Bottle gourd - 1 (350 gm)
Thoor dhal (Red gram)- 1/2 cup
Turmeric powder - 1/4 tsp
Onion - 1
Green chilly - 5
Tomato - 2 (50 gms)
Cumin seeds - 1/2 tsp
garlic - 3 pods
asafoetida - a pinch
Salt - to taste - 1 brig
curry leaf
Sesame oil - 2 tsp
Method:
1.Wash and clean the red gram (Toor dhal). Pressure cook the dhal with chopped onion, garlic, green chilly, Turmeric powder and asafoetida to 5 whistles.
2.Wash the bottle gourd. Slice it in to rounds. Remove the skin and chop them into small cubes. Add 2 cups of water and cook it covered.
3.Microwave the tomatoes with skin On. (Or)Put the tomatoes on boiling water.Remove the skin.
Mash the cooked tomatoes and add it to the cooked bottle gourd.
4.Mash the cooked dhal along with cumin seeds and add it to the cooked vegetables.
Add salt to taste.
5.Tempering:
Heat 1 tsp oil in a wok. Add 1/2 tsp mustard seeds. After it starts crackling add 1 brig curry leaves and a handful of chopped onion.
Fry real good , till you get a nice aroma and red color in the onions.
Run it over the cooked dhal + vegetables and bring to boil.
Immediately switch off the flame after it starts to boil.
Bottle gourd sambar is ready!
Serving suggestions:
Good to go with Idly , dosa, roti or on cooked rice.
Makes nearly 1 liter of sambar.
cooking time : 30 minutes.
