Besan halwa is one of the tastiest sweet recipe with very few ingredients. The main step in making this halwa is roasting the besan(chickpea flour) to the right amount. And the flame also plays a very important role in the taste and flavor of this halwa.
Sambhar is very staple food in south Indian food.. We used to make different types of sambhar for lunch and for tiffin.
Already I have posted few sambhar varieties in our blog, here is one more addition to the sambhar list, yes no onion no garlic sambhar.
In this type of sambhar we usually add the vegetables which are having more water content. For example radish, bottle gourd, ashgourd, banana stem etc.,
In this post I have used ashgourd to prepare the sambhar. This sambhar will tastes delicious at the same time will be more flavourful.
Ok now coming to the recipe.
ASHGOURD SAMBHAR(No onion)
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 25 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS
INGREDIENTS:
1/2
Ashgourd
1 1/2
tablespoon kuzhambu milagaai thool
1/2
teaspoon turmeric powder
1 1/2
tablespoon tamarind paste
1/2
cup thoor dhal
Few
curry leaves
2
green chillis
salt
as required
To roast & grind
3 red
chillis
1/2
teaspoon fenugreek
1/4
teaspoon pepper
1/4
teaspoon cumin
1
teaspoon channa dhal
1/2
teaspoon urad dhal
1
teaspoon coriander seeds
VIDEO RECIPE LINK:
PREPARATION:
Chop the ashgourd into small pieces.
Cook the dhal and then mash it well.
METHOD:
In a heavy bottomed pan roast the ingredients (under ‘to roast & grind’) in low flame.
Let it cool down completely and then grind into fine powder.
Cook the chopped ashgourd till it becomes soft. Add little salt in ashgourd while cooking.
Set the cooke ashgourd aside.
Now add the tamarind paste in water .
Add the kuzhambu milagaai thool , salt, curry leaves, gren chillis and mix well.
Let it boil till raw smell goes off.
Then add the cooked ashgourd and cooked dhal.
Let it boil for few more minutes.
Then add the ground spice powder and mix well.
Let the sambhar to boil for 2 more minutes and then switch off the heat.
Finally temper the mustard seeds and red chilis in oil and then add.
Serve hot with rice..
NOTES:
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Let it cool down completely and then grind into fine powder.
Set the cooked ashgourd aside.
Now add the tamarind paste in water .
Add the kuzhambu milagaai thool , salt, curry leaves, green chillis and mix well.
Let it boil till raw smell goes off.
Then add the cooked ashgourd and cooked dhal.
Let it boil for few more minutes.
Then add the ground spice powder and mix well.
Let the sambhar to boil for 2 more minutes and then switch off the heat.
Finally temper the mustard seeds and red chilis in oil and then add.
Serve hot with rice..
Do
try this recipe and please don’t forget to give your feedback in comments.
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