Sorakaya Sambar
- 70 min
- medium
- Serves 4
Sorakaya sambar, a bottle gourd sambar of toor dal, tamarind, tomato and Cookd Sambar Masala. Medium-spicy, serves 4, about 70 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Tamarind30 grams
Water, For Soaking150 ml
Toor Dal150 grams
Turmeric Powder1.5 grams
Bottle Gourd500 grams
Tomato, Chopped2
Green Chilli, Slit10 grams
Salt1½ tsp
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli, Halved2 grams
Curry leaves4 grams
Asafoetida0.3 grams
Onion, Finely Chopped1
Cookd Sambar MasalaCoriander Leaves, Chopped10 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 297kcal | 1188kcal |
| Protein | 11g | 46g |
| Carbohydrate | 42g | 169g |
| Fat | 9.9g | 40g |
| Fibre | 9.7g | 39g |
| Sugar | 8.4g | 34g |
Cookd masalas for Cookd Sambar Masala
Method
Rinse the toor dal. Wash the bottle gourd, tomato, chillies, curry leaves and coriander leaves. Peel the bottle gourd, taste a tiny raw piece, and discard the whole gourd if it is bitter. Cube the bottle gourd, chop the tomato, onion and coriander leaves, slit the green chillies, and halve the dry red chillies. Soak the tamarind in 150 ml water for 10 minutes, then squeeze it well and strain the tamarind water.
Add the rinsed toor dal, 500 ml water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 3 whistles. Let the pressure release naturally for about 10 minutes, until the pin drops. Open the cooker and mash the soft dal until smooth.
Add the bottle gourd, tomato, green chilli, 400 ml water and 1 teaspoon salt to a kadai. Cover and cook on medium flame for 10 to 12 minutes, until the bottle gourd is tender but still holds its shape.
Heat the oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for 30 seconds until they crackle. Add the cumin, dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the curry leaves are crisp. Add the onion and fry for 4 to 5 minutes until light golden, then add Cookd Sambar Masala and fry for 1 minute until the raw smell goes.
Pour the onion tempering into the vegetable kadai. Add the cooked dal, tamarind water, 250 ml water and 0.5 teaspoon salt. Mix well and simmer on medium flame for 10 minutes, until the raw tamarind smell goes and the sambar thickens slightly.
Add the coriander leaves and simmer on low flame for 2 minutes, until the leaves wilt and the sambar is slightly thick but pourable.
Before you start
- How long does Sorakaya Sambar take?
- 1 hour 10 minutes from start to finish. That is 15 minutes of preparation and 55 minutes of cooking.
- How many people does Sorakaya Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sorakaya Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Sorakaya Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Sorakaya Sambar?
- 50 grams Cookd Sambar Masala, 30 grams Tamarind, 150 grams Toor Dal, 500 grams Bottle Gourd, 2 grams Dry Red Chilli, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Sorakaya Sambar?
- No, it is cooked in an open pot.
- How many calories are in Sorakaya Sambar?
- About 297 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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