Bottle Gourd Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Bottle Gourd Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Hey everyone! If you’re anything like me, a comforting bowl of sambar is basically a hug in a bowl. It’s one of those dishes that just feels like home, and today I’m sharing my go-to recipe for Bottle Gourd Sambar. It’s a classic South Indian dish, packed with flavour, and surprisingly easy to make once you get the hang of it. I first made this when I was trying to recreate my grandmother’s sambar, and while it took a few tries, I think I’ve finally gotten pretty close!

Why You’ll Love This Recipe

This Bottle Gourd Sambar isn’t just delicious; it’s also wonderfully versatile. The slight sweetness of the bottle gourd (also known as lauki or dudhi) balances beautifully with the tangy tamarind and aromatic spices. It’s a healthy, hearty meal that’s perfect for a weeknight dinner or a festive occasion. Plus, it’s a fantastic way to sneak in some veggies!

Ingredients

Here’s what you’ll need to make this flavourful sambar:

• 1/3 cup Toor dal (split pigeon peas) – about 150g
• 1/4 tsp Turmeric powder – about 1g
• Few drops Cooking oil
• 1/2 Bottle gourd – about 250g
• 1 Big onion – about 150g
• 1 Tomato – about 100g
• 1 Green chilli – adjust to your spice preference
• Few Curry leaves
• 1/4 tsp Cumin seeds – about 1g
• Big gooseberry size Tamarind – about 20g
• 1/2 tsp Sambar powder – about 2.5g (optional, but recommended!)
• to taste Salt
• as needed Water
• 2 tsp Cooking oil
• 1 tbsp Coriander seeds – about 10g
• 1 tbsp Chana dal (split chickpeas) – about 20g
• 1 tsp Urad dal (split black lentils) – about 5g
• 1/4 tsp Methi seeds (fenugreek seeds) – about 1g
• 6 Red chilli – adjust to your spice preference
• 1/2 tsp Raw rice – about 2.5g
• 2 pinches Hing (asafoetida)
• 1 tbsp Grated coconut
• 1 tbsp Ghee
• 1/2 tsp Mustard seeds – about 2.5g
• Few Curry leaves
• to garnish Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this sambar shine:

• Toor Dal: This is the star of the show! Make sure you use good quality toor dal for the best flavour and texture. Soaking the dal for about 30 minutes before cooking can help it cook faster and become creamier.
• Bottle Gourd: Choose a firm, young bottle gourd. You want to discard the spongy center as it can be a bit bitter.
• Sambar Powder: While you can make your own (and it’s amazing when you do!), a good quality store-bought sambar powder works perfectly well. It adds a lovely depth of flavour.
• Tempering (Tadka): This is where regional variations really come into play. Some families add a pinch of red chilli powder to the tempering, while others prefer to keep it simple with just mustard seeds and curry leaves. Feel free to experiment and find what you like best! My aunt always adds a tiny bit of dry red chilli powder to hers, and it’s divine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the bottle gourd into large cubes, discarding the spongy center.
2. Now, in a pressure cooker, combine the toor dal, bottle gourd, chopped onion, tomato, green chilli, cumin seeds, turmeric powder, and a few drops of cooking oil. Add enough water (about 2-3 cups) and pressure cook for one whistle.
3. Once the pressure has released, gently mash the dal and vegetables together. Don’t overdo it – you want some texture!
4. While the dal is cooking, let’s make the masala paste. Heat 2 tsp of oil in a pan and roast the coriander seeds, chana dal, urad dal, methi seeds, red chillies, and raw rice until golden brown and fragrant.
5. Let the roasted spices cool slightly, then grind them with the grated coconut and hing into a smooth paste using a little water.
6. Soak the tamarind in warm water for about 15-20 minutes, then extract the juice.
7. Add the tamarind extract, ground masala paste, sambar powder (if using), and salt to the cooked dal. Add more water if needed to reach your desired consistency.
8. Bring the sambar to a simmer and cook for about 5 minutes, allowing the flavours to meld together.
9. Finally, it’s time for the tempering! Heat ghee in a small pan and add mustard seeds. Once they splutter, add curry leaves and sauté for a few seconds.
10. Pour the tempering over the sambar and garnish with fresh coriander leaves.

Expert Tips

• Don’t skip the resting period! Letting the sambar rest for at least 30 minutes (or even longer) allows the flavours to develop and deepen. Trust me, it makes a huge difference.
• Adjust the amount of green chillies and red chillies to suit your spice preference.
• If you don’t have a pressure cooker, you can cook the dal and vegetables in a pot on the stovetop. It will take longer, but it will still be delicious.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sesame oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder sambar, reduce the number of green chillies and red chillies. For a spicier sambar, add more!
• Festival Adaptations: During Pongal and Onam, I often add a handful of mixed vegetables like drumsticks, carrots, and beans to the sambar.

Serving Suggestions

Sambar is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Idli and Dosa
• Vada
• Uttapam

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day! You can also freeze it for longer storage.

FAQs

What is the best type of bottle gourd to use for sambar?

Choose a young, firm bottle gourd with a smooth, unblemished skin. Avoid bottle gourds that are too large or have a hard rind.

Can I make sambar without tamarind? What can I substitute?

Yes, you can! If you don’t have tamarind, you can substitute it with lemon juice or amchur powder (dried mango powder). Start with 1-2 tablespoons of lemon juice or 1 tablespoon of amchur powder and adjust to taste.

How can I adjust the consistency of the sambar?

If the sambar is too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the purpose of roasting the spices before grinding?

Roasting the spices enhances their flavour and aroma. It also helps to remove any moisture, resulting in a smoother, more flavourful paste.

Can I make the sambar masala paste ahead of time?

Absolutely! You can make the masala paste ahead of time and store it in an airtight container in the refrigerator for up to a week.

How does resting the sambar enhance the flavour?

Resting allows the flavours to meld together and deepen. It’s like letting a good wine breathe – it just gets better with time!

Enjoy this delicious and authentic Bottle Gourd Sambar! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!