Ingredients
- 1 small cup Toor Dal/Kandipappu
- 10 or 11 Dondakayalu/Tindora/Ivy Gourd
- 2 Green Chillies slit lenghwise
- 1 Tomato roughly chopped
- small lemon size Tamarind
- 1 pinch Turmeric Powder
- 2 sp Sambar Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/4 sp Menthi Seeds
- 1 Red Chilli crocked
- 1 pinch Hing
- chopped Coriander Leaves
- few Curry Leaves
- 2 sp Oil
Instructions
Wash well and slit dondakayalu/tindora and pressure cook along with toor dal and slit green chillies. once done remove the lid and keep aside. Wash and soak tamarind in 2 cups of water.
Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir. Add in chopped tomato and stir for another minute.
Next add cooked tindora/dondakayalu and stir. Add in tamarind juice, turmeric powder, salt and boil.
Add the cooked and mashed toor dal, sambar powder in this pan and give a good mix.
Then finally add the chopped coriander leaves and let it boil for 5 mins. Now ivy gourd sambar/dondakaya pappu pulusu is ready. Serve hot with rice and roti.