Dosakai Sambar | Dosakaya Sambar Curry | தோசைக்காய் சாம்பார் | Round, Yellow Indian Cucumber Sambar Curry

Ingredients :

Dosakai / Dosakaya - 1 no (skin peeled off, chopped) Toor Dal - 1/2 cup Onion - 1 no (chopped) Tomato - 2 no (chopped) Green Chili - 2 no Red Chili Powder - 1 tsp Coriander Powder - 1 tsp Tamarind Water - 1/2 cup (1" ball size) Asafoetida - 1/4 tsp Turmeric Powder - 1/4 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Coriander - 2 tbsp (chopped) Curry Leaves - 2 stk Water - 2 cups (divided) Salt to taste.

Method :

First pressure cook the toor dal with 1 cup of water for 1 whistle and 3mins in simmer. When all the steam has escaped, open the pressure cooker pan and keep aside. Steps To Make Dosakai Sambar : Heat oil in a pressure cooker pan temper the mustard seeds and urad dal, after splutter add the onion and curry leaves, saute until the onion becomes light golden colour. Add tomato and green chili, saute till the tomato becomes tender. Add dosakai / dosakaya and coriander leaves and saute for about an minute.

Add red chili powder, coriander seeds powder, turmeric powder and required salt, saute for few seconds. Finally add cooked dal, pamarind water and water, mix well. Bring to boil, close the lid and cook for 1 whistle. When all the steam has escaped, open the pressure cooker pan, mix well and ready to serve.

Serving Suggestion : Serve hot with Raw Banana Poriyal or Crispy Taro Fry \ Sepang Kizhangu Varuval