Receta Kovakkai Puli Kuzhambu (Ivy Gourd Sambar)

by Praveen Kumar

Kovakkai Puli Kuzhambu (Ivy Gourd Sambar) Recipe By Praveen Kumar | Published February 6, 2017 | Kovakkai (Tindora), Sambar | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pinterest A delicious and classic South Indian puli kuzhambu (sambar) made with kovakkai (ivy gourd). Perfect with hot rice or even as a side dish to idli or dosa. Ingredients: Kovakkkai (Ivy Gourd/Tindora) – 10 Onions – 1, big Tomato – 1 Tamarind – 1 small lemon sized ball, seedless, soaked in warm waterRoast and Grind: Dry Red Chillies – 5 Coriander Seeds – 1 tblsp Rice – 1 tsp Bengal Gram Dal – 1 tsp Cumin Seeds – 1 tsp Channa Dal – 1 tsp Black Peppercorns-  1/2 tsp Coconut – 1/2 tblsp, gratedFor Tempering: Oil – 3 tsp Dry Red Chillies – 2 Green Chillies – 2 Garlic – 2 cloves Coriander Leaves – handfulMethod: 1. Separately dry roast all the ingredients given for grinding. 2. Cool and then grind them together to a fine paste. 3. Heat 3 tsp oil in a pan. 4. Add the tempering ingredients and fry for 30 seconds. 5. Add the onions and saute for a minute. 6. Add the tomatoes and saute for another minute. 7. Add the kovakkai pieces and stir well. 8. After 2 minutes, add salt and turmeric powder. 9. Pour 1 cup of water and simmer. 10. After 2 minutes, add the ground paste and stir well. 11. Bring to a boil. 12. Discard the tamarind and add the tamarind extract (water). 13. Add some more water if required and bring to a boil. 14. Garnish with coriander leaves. 15. Serve with plain hot rice.image via