Ingredients
Peagion peas - 1 Cup, tamarind - 1 Marble sized Rice Flour - 1 tspn Besan Flour - 1 tspn Chilli Powder- According to taste Salt - According to taste White Gourd - small length peices 5-6 onion - Quarter Green chillies - 5-6 Jaggery - 1 tspn mustard seeds and cumin seeds - 1 tspn Turmeric - 1/4th tspn Oil - 2 tpns
Cooking Instructions
1 Wash piegon peas and add 2 cups of water and pressure cook it untill it cooks smoothly. 2 Soak the tamarind in water. 3 Peel the white gourd and cut in to length wise pieces, take quarter onion and cut into length wise pieces and chillies into length wise pieces. 4 Take a non stick pan and put the oil after 1 min add mustard seeds&cumin seeds after they splutter add green chillies, onions, and white gourd pieces and fry 5-6 mins and now add the tamarind paste to this paste add chillipowder, salt, turmeric and jaggery. 4 Now take small amount of water add the rice flour and besan make paste of it and add it to the pan and now cook it untill it boils. 5 Atlast add the piegon peas paste and adjust water to it & boil it for 10 mins 6 Now u can serve the sambar with hot rice. 6
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