Friday, March 5, 2010

Spinach and Ridge Gourd Sambar

Cooked toor dal - 1 cup
Spinach - 1 cup (chopped)
Ridge gourd / Peerkkangai - 1 cup (peeled and cut into slices)
Tamarind - lemon sized
Sambar powder - 2 tsp
Channa dal - 1 TBSP
Fenugreek seeds - 1/4 tsp
Red chillies - 2-3 broken
Mustard seeds - 1/2 tsp
Asafetida - small pinch
Salt - to taste
Oil - 2 tsp
Curry leaves

  1. Soak tamarind in water and squeeze out the extract.
  2. Heat oil in a vessel and add the mustard , fenugreek seeds, red chillies and curry leaves.
  3. Add  channa dal and fry till golden brown.
  4. Add the vegetables and saute for a minute.
  5. Add the tamarind extract along with 1-2 cups of water.
  6. Add sambar powder, salt and asafetida.  Let it boil for 10 minutes.
  7. Add the cooked toor dal and bring it to a boil.  Serve hot with rice.  

This goes to Divya's Healing Foods Events started by Siri.


  1. Nice one...latha...sambhar is always awesome...but with spinach...even better.

  2. Healthy one,adding spinach sounds really good...

  3. Loved the combo of spinach and the gourd. Sambar looks delicious.


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