Bottlegourd & Channadal Gravy (Varuthu Aracha Surakkai Sambar)

in Gravies, Podis, Seeds, Vegetable on Tuesday, November 8, 2011

I want to make out something different from usual sambar with bottlegourd and channadal where i usually goes for toor dhal, this sambar is quite an easy, quick and delicious gravy which goes awesome with hot steaming rice or with rotis or idlies,pongal and to any other dishes, even i like to dip and have with some toasted breads to this sort of gravies...To enhance the flavour of this delicious gravy, i prepared a spice powder prepared with fenugreek seeds, coriander seeds, cumin seeds,asafoetida powder and dry red chillies, cooked everything with already cooked and smashed channadal with coconut milk, yes this gravy sounds quite similar like between sambar and kootu, no need of sambar powder or chilly powder coz the spice powder we are preparing for this gravy itself have enough spiciness..Definitely a delicious gravy to enjoy from breakfast to dinner..Thats y i named this gravy as 'varuthu aracha surakkai sambar' which means fried and grounded spiced bottlegourd gravy..This gravy is going directly to SE's inbox as she is hosting this month's Cooking With Seeds-Fenugreek seeds.

1cup Channadal (cooked)

1nos Bottlegourd (medium sized& cut as small cubes)

1no Onion (chopped)

1no Tomato (chopped)

1cup Thick coconut milk

1/4tsp Turmeric powder

1/2tsp Mustard seeds

1/2tsp Urad dal

Salt

Oil

2tbsp Coriander leaves

1tsp Lemon juice

Spice powder:

1tbsp Fenugreek seeds

2tbsp Coriander seeds

5nos Red chillies

1tsp Cumin seeds

1/2tsp Asafeotida powder

Fry the seeds given in the list for spice powder one by one in simmer until they turns golden brown...Grind everything as fine powder and keep aside..u can prepare this spice powder as large amount and can conserve in air tightened bottle and can use them anytime upto three months..

Heat enough oil and let splutter the mustard seeds & urad dal...add the chopped onions and chopped tomatoes and cook everything until the onions turns transculent, add immediately the chopped bottle gourd ,turmeric powderwith enough salt and saute for few minutes...meanwhile smash the already cooked channadal and add the coconut milk,emough water and smashed channadal to the cooking veggies..bring everything to boil, now add the spice powder as per need and cook the gravy until the veggies get well cooked, finally add the lemon juice and chopped coriander leaves and put off the stove..

Serve hot with rice or rotis...

This entry was posted on Tuesday, November 8, 2011 at 11:54 PM and is filed under Gravies, Podis, Seeds, Vegetable. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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