This is a different type of finger licking

sambhar innovated sambhar by me today .

How different? I boiled one big onion,ground it

and added to this sambhar.

Already I have posted 4 varieties of sambhar.

Click link to know variations!

https://calinskitchen.com/2017/04/18/4-types-of-south-indian-sambhar/

This is an addition to it.Each sambhar is unique

So do try and let me know your valued

comments !

This was made with only ash gourd ( white

pumpkin),and moong dal ( pasiparuppu)was

used.You could try with any other vegetables,

but this gourd has a lovely taste .

INGREDIENTS

1 cup moong dal cooked till soft

1 cup ash gourd cut into cubes

1 tomato

1/2 tsp chilli powder

1.5 tsp coriander powder

1/2 tsp turmeric

1 big boiled onion

Salt to taste

1 tsp jaggery

Mixture to be ground coarsely ( without water)

1/4 coconut

A tiny piece tamarind

7-8 dry chillies

1 tsp cummin seeds

A pinch of fenugreek seeds

1 tbsp tuvar dal

3 marati moggu( kapok buds)

( for those of you who do not know marati moggu)

For tempering

2 tbsp ghee+oil

1/2 tsp mustard seeds

1/4 tsp asafoetida powder

Curry leaves

2 dry chillies

METHOD

•First grind the ingredients listed for grinding

coarsely.

•Add boiled onion and grind coarsely,and set

aside.

•Heat oil,add asafoetida first ,next curry

leaves ,and then the rest listed for tempering .

•Add in the vegetable with turmeric salt,

tomato,and the rest of the spices.

•Cook till vegetable is done.

•Add a little water if you like .

•Add mashed dal and 2 -3 cups water.

•Add ground mixture , jaggery and allow till a

boil .

•Garnish with coriander leaves!