This is another cousin of the Sambar - though made with Bitter Gourd (Parikkai or Pavakkai in Tamil)
One or two things about the Parikkai. It tends to be bitter at times. If you want to get rid of the bitterness, add salt or soak in curds and turmeric for half an hour. Drain the curd and use. Remove the seeds inside first though.
The Gourd has to be sauted in oil, lightly. Boil this in tamarind water (like for any other sambar or rasam) with asafoetida, salt and turmeric.
1 tbs udad dal, full pepper, 4-5 red chilli - lightly saute. And then grind with grated coconut.
Add the above and boiled toor daal to the tamarind water in which the gourd is boiling and season in the end (mustard, oil and curry leaves - coconut optional).
One or two things about the Parikkai. It tends to be bitter at times. If you want to get rid of the bitterness, add salt or soak in curds and turmeric for half an hour. Drain the curd and use. Remove the seeds inside first though.
The Gourd has to be sauted in oil, lightly. Boil this in tamarind water (like for any other sambar or rasam) with asafoetida, salt and turmeric.
1 tbs udad dal, full pepper, 4-5 red chilli - lightly saute. And then grind with grated coconut.
Add the above and boiled toor daal to the tamarind water in which the gourd is boiling and season in the end (mustard, oil and curry leaves - coconut optional).
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