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Fuzzy Melon Sambar

Sambar is a staple part of most South Indian meals. Every family has their own personal recipe/touch to making this fantastic daal. The amazing part is that it is so flavorful and goes so beautifully with a host of things like Dosa, Idli, Rice, Vadas.

The winter melon, also called white gourd,ash gourd, “fuzzy gourd”, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. The fruit is fuzzy when young. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Ingredients

1. Fuzzy melon – 1
2. Onions medium size  - 1
(if you have Shallots then take 10 now (sambar onions ))
3. Diced ripen tomato – 1
4. Garlic – 2 cloves
5. Toor dal – 1 cup
6. Turmeric powder – 1/4 tsp
7. Red chili powder – 1/2 or 1 tsp
8. Coriander /dhania powder – 2 tsp
9. Salt as needed
10. Tamarind juice 3 tbsp
11. Oil – 3 tsp
12. Dry red chili -5 now
13. Mustard ¼ tsp
14. Cumin seeds ¼ tsp
15. Fennugreek seeds ¼ tsp
17. Curry leaves 6 now
18. Asafoetida ¼ tsp
19.  Coriander leaves 3 stks

Preparation

1.  Soak  Toor dal in enough water for atleast 1/2 hour.

2.  Wash the melon, peel the skin compleletely, cut them into big cubes.  Roughly chop onions and crush the garlic.  Now in a pressure pan combine washed toor dal, cubed melon pieces, chopped onion, garlic, tomatoes, tumeric powder, red chili powder, corriander powder, little salt and 2 cups of water.  Pressure cook upto 2 whistles and switch off.

3.  Take pan, heat oil splutter mustard, fenugreek seeds, cumin seeds, dry red chili and curry leaves.

4.  Sprinkle asafoetida and add the cooked veggie dal mixture, tamarind juice and salt.

5.  Bring it to boil, garnish with coriander leaves and switch off.  Serve with steaming hot rice topped with ghee.

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