Receta Vazhathandu and Kovakkai Sambar

by Praveen Kumar

Ingredients:

• Vazhathandu (Banana Stem) – 1 cup, cleaned, fibres removed, chopped
• Kovakkai (Ivy Gourd / Tindora) – 1/2 cup, chopped
• Coconut – 4 tblsp, grated
• Tamarind – a small ball, seedless
• Sambar Powder – 1 1/2 tsp
• Cumin Seeds – 1/4 tssp
• Mustard Seeds – little
• Urad Dal – little
• Bengal Gram Dal – little
• Toor Dal – 100 gms, cooked
• Salt as per taste
• Oil as required

Coriander Leaves – few

Asafoetida Powder – a pinch

Method:

1. Heat little oil in a pan.

2. Fry the urad dal, cumin seeds, bengal gram dal and mustard seeds for 20 to 30 seconds.

3. Add the vazhathandu and kovakkai pieces.

4. Saute well for a minute or two.

5. Grind the coconut, sambar powder, tamarind and asafoetida powder with little water.

6. Add to the pan and stir well.

7. Add salt and bring to a boil.

8. Add the cooked dal and mix well.

9. Garnish with coriander leaves.

10. Serve hot with rice. Vazhathandu and Kovakkai Sambar, 4.0 out of 5 based on 1 rating

VN:F [1.9.22_1171]

Rating: 4.0/5 (1 vote cast)