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.
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