BOTTLE GOURD SAMBAR
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Kitchen Shortcuts: Make Bottle Gourd Sambar Like a Pro
1} Soak and rinse dal for 2 hours for a creamy finish; reserve soaking water.
2) Peel and cube lauki uniformly so it cooks evenly.
3) Add methi seeds, turmeric and 1/2 tbsp 777 sambar masala to the vegetables.
4) Cook both bowls together in the cooker for three whistles on medium heat.
5) Tadka: heat oil, fry urad dal until golden, add jeera, curry leaves and chillies.
6) Mix, season with salt, finish with 4 crushed black pepper and chopped coriander; simmer briefly and adjust water.
Step-by-Step Recipe : Lauki's Glow-Up: Sambar Edition
Soaking Time : 2 hours Preparation Time : 15 min Cooking Time : 25 min Total Time : 2.40 min Servings : 3-4
PERSONAL NOTE
This bottle gourd sambar feels like a warm kitchen hug — simple, honest and forgiving. I love how the lauki softens into the dal, letting crushed black pepper and the tadka sing. It’s the kind of dish that heals a tired day and makes a plain plate of rice feel like a celebration. Every spoonful tastes like care; savory, peppery and quietly comforting — my go-to for weekday solace. The tadka's aroma brightens the kitchen; it reheats well.
INGREDIENTS
- 100 gms toor dal (soaked 2 hours)
- 100 ml water (or enough to immerse dal)
- 100 gms bottle gourd (chopped)
- 1 small piece tomato (chopped)
- 1 sliced onion
- ½ tsp methi seeds
- ½ tbsp 777 sambar masala powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- A pinch of hing
- 100 ml water (or enough to immerse vegetables)
- 1 tbsp oil
- ½ tsp jeera
- ½ tsp urad dal
- 1 dry red chilli
- 1 sliced green chilli
- Handful curry leaves
- 4 crushed black pepper
- Salt to taste
- Handful chopped coriander leaves
- Extra water (as required for consistency)
PREPARATION STEPS
- Cook Dal & Vegetables
- In one bowl, soak 100 gms dal in 100 ml water for 2 hours and keep it for cooking.
- In another bowl, mix bottle gourd, tomato, onion, methi seeds, sambar masala powder, chilli powder, turmeric, hing, and 100 ml water.
- Place both bowls in a pressure cooker and cook for 3 whistles.
-
Prepare Tempering
- Heat 1 tbsp oil in a pan.
- Add jeera, urad dal, dry red chilli, green chilli, and curry leaves. Fry till aromatic.
-
Combine & Simmer
- Add the cooked vegetables along with water to the tempering. Cook for 3–4 minutes.
- Add the cooked dal and simmer for 5 minutes.
- Stir in salt, crushed black pepper, coriander leaves, and water as needed for desired consistency.
-
Final Touch
- Cook for 2 more minutes.
- Serve hot with rice or idli.
Yes — moong cooks faster and makes a lighter sambar; masoor gives a softer body. Adjust pressure-cooking time and water, and taste for salt.
Soaking improves creaminess and reduces cooking time. If short on time, rinse well and add a couple extra whistles, but texture may be slightly different.
Store in an airtight container for up to 2 days. Reheat gently on low heat and stir; add a splash of water if it thickens.
Yes — the sambar will still work. Tomato adds tang, onion adds body—use tamarind or a little lemon if you want more tang without tomato.
Reduce red chilli powder and omit the dry red chilli in the tadka; add a little more turmeric and finish with a small squeeze of lemon for brightness.
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