Pudalangai / Snake Gourd Sambar

An easy sambar made with snake gourd or any type of squash. Ash gourd or white pumpkin can also be substituted for snake gourd. The snake gourd should not be added along with the dal and pressure cooked, since it will be overcooked and would end up mushy. So it is added after the dal is made and just cooked in pressure for one whistle or can be cooked in a closed pan with dal. At the end, coconut paste or milk can be added and allowed to boil for a while. Adding 2 tbsp of fresh grated coconut while seasoning gives a specific texture to the sambar especially if it is had with idli or dosa. Enjoy the sambar with lemon pickle and steamed rice.

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