Sambar powder

Ingredients

• 1 ½ tbsps. chana dal /  senaga pappu
• 1 ½ tbsp. urad dal /  minapappu
• 1 tbsp toor dal / kandi pappu
• ¼ cup coriander seeds / daniya
• ¾ tp methi seeds / menthulu
• 2 sprigs curry leaves /kervepaku
• 2 tsp cumin
• 8 to 12 red chilies
• ⅛ tsp hing / asafoetida
• ¼ tsp turmeric 

How to make the recipe

1. Heat a pan on a low flame. Dry roast chana dal, urad dal, toor dal and red chilies until lightly golden, on low flame.
   
2. Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
   
3. Add curry leaves and stir well until they turn crisp.Add cumin and saute until it turns crunchy. Turn off the stove.
   
4. Add turmeric and hing. Transfer to a wide plate and cool completely.
   
5. Add these to a blender jar. Make a fine powder. Cool completely and store in a airtight glass or steel jar.
   
6. Use sambar powder as needed.
   

Bottle gourd curry recipe | sorakaya curry

Ingredients

• 2 cups of chopped bottle gourd / sorakaya
• ¼ cup of channa dal / senaga pappu
• 1 sprig of curry leaves
• ¼ tsp mustard
• ¼ tsp cumin
• pinch of hing
• ⅛ tsp turmeric
• ⅓ cup of tomatoes chopped 
• ½ tsp of red chili powder
• 2 to 4 tbsp.grated coconut 
• Oil as needed

How to make the recipe

1. Soak channa dal for at least 20 minutes in warm water.
   
2. Heat oil in a pan, add mustard, cumin and curry leaves, allow them to splutter. Add hing.
   
3. Add tomatoes, salt and turmeric, fry till the tomatoes turn mushy.
   
4. Add the gourd, fry for 3 mins.
   1
5. Add dal, red chili powder, salt fry for 2 to 3 minutes. Pour water just enough to cook the dal. Cover and cook till the dal is just cooked thoroughly. Do not cook till the dal turns mushy. Or alternately can pressure cook for 1 whistle.
   
6. Add the grated coconut.
   
7. Add  coriander leaves and  Mix well and off the stove.Serve with roti.