Kovakka Sambhar

Ingredients

Lentils/Parippu: ¼ cup

Ivy Gourd/ Kovakka: 2 cups (chopped length wise)

Turmeric Powder: 1tsp

Chilli Powder: 1tbsp

Coriander powder: 2 ½ tbsp.

Onion: 1 big

Tomato: 3

Green Chilli: 2

Salt: needed

Roasting

Grated coconut: 1 cup

Garlic cloves: 2

Curry leaves: few

Asafetida powder: ¾ tsp

Shallots: 4

Tempering

Coconut oil: 2tbsp

Mustard Seeds: 1tsp

Cumin seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Roasting

Heat a pan and add grated coconut, shallots, curry leaves, garlic and asafetida.

Roast till coconut becomes slight brown color.

Switch off the flame and grind this to a smooth paste. Keep aside.

Sambhar

In a pressure cooker add washed lentils, add enough water and let it cook for 2 whistles.

Wait for the pressure to release.

When pressure releases add in chopped ivy gourd, onion, tomato, green chilli, turmeric powder, chilli powder, Coriander powder and salt.

Cook for another 2 whistles.

When pressure releases, check the consistency and add the grinded coconut paste.

Stir and when it starts to boil switch off the flame.

Tempering

Heat oil in a pan, add mustard seeds when it splutters add cumin seeds and curry leaves.

Transfer to the prepared Sambhar.

Serve hot with rice, dosha or Roti.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria