Poosanikkai sambar/ashgourd sambar\

Ingredients:

For tempering:

Method:

• Cut the poosanikkai/ashgourd into cubes peeling the skin and removing the seeds
• In a pressure cooker add toor dhal and cubed poosanikai/ashgourd desired water,turmeric and little oil and pressure cook for 1 whistle

• In a small pan heat oil and temper with the ingredients given in tempering
• Add the green chillies,small onion,curry leaves.

• After the onion turns transparent add chopped tomatoes and cilantro and tamarind paste.

• After a minute add sambar powder & chilli powder and salt

• Cook until tomato gets mashed completely

• After the pressure goes off open the cooker and add all the tempering into it and water according to desired consistency and salt.

• Allow it to boil for another 5 minutes and add cilantro.

• Serve with idli or Rice