Ivy Gourd Sambar Recipe / Dondakaya Pappu Pulusu / Tindora Lentil Stew

Ivy Gourd Sambar Recipe / Dondakaya Pappu Pulusu / Tindora Lentil Stew

Ivy Gourd Sambar Recipe / Dondakaya Pappu Pulusu / Tindora Lentil Stew Ivy Gourd Sambar Recipe / Dondakaya Pappu Pulusu / Tindora Lentil Stew Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

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.

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