Coriander uttappam with ridge gourd sambar

Ingredients

1)Coriander Uttappam :

• 2 cups dosa batter
• 1 cup finely chopped coriander leaves
• 2 green chillie de-seeded and sliced finely
• 1 cup finely chopped coriander leaves
• 1 teaspoon chillie powder
• pinch of hing
• salt to taste

Ridge Gourd Sambar:

• 1 cup toor dhal
• 1/2 teaspoon sambar powder
• 1 green chillie slit lengthwise
• 5 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 cup chopped ridge gourd
• 1 cup chopped shallots
• 2 tomatoes chopped
• 1/4 tamarind juice
• 1 tablespoon sambar powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• a few curry leaves
• chopped coriander leaves

You may like

Stir fry with chicken and coriander, chao men

Preparation

• 1)Coriander Uttappam :
  Heat some oil in wok and saute all the ingredients expect the batter until onion get browned transfer to a plate and set aside. Add a pinch of baking soda( if you desire) and mix the batter well and leave it for 15 minutes. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, don't spread with the back of the spoon. Sprinkle the onion coriander mixture evenly and pour a 1/2 teaspoon ghee. Flip over and allow the other side to get cooked. Transfer to serving plate and serve with sambar and chutney of your choice.
• 2)Ridge Gourd Sambar:
  Wash the dal well under running water,drain and set aside. In pressure cooker add the dal and all the ingredient with 3 cups of water and cooker for about 3-5 whistles. Once the pressure is some released mash the dal to smooth consistency. Add warm water if necessary and keep aside. Heat some oil in a wok splutter curry leaves,mustard seeds and cumin seeds followed by the chopped shallots. As the onion turns brown add the ridge gourd with little salt,sambar powder,chillie powder and turmeric powder. Saute for 10 minutes and then add the tomatoes and tamarind juice. Bring to a boil. Reduce the heat and cover the wok until the gourd is tender. Add the cooked and mashed toor dal to the simmering contents in the work. Adjust the level of salt. Transfer to serving bowl garnished with chopped coriander leaves.