No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

 

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: https://youtu.be/cbMgAV0p340

 

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:

•  Instead of ashgourd, chayote(chow chow) can also be used.
• In this way of sambhar we mostly use the vegetables which is having more water content like chayote, ashgourd etc.
• if you like you can even add sauteed onions too along with green chilis.
• Adding fresh masala gives a wonderful flavour to the kuzhambu.
• In this sambhar tamrind should not be more. so use little less than the amount you usually add.
• if you like, tomatoes can also be added, in this case too reduce the anount of tamarind. 

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 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 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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