Buttermilk Sambar (Moru Kuzhambu)

MMMMM-----------------------FOR TEMPERING---------------------------- 2 ts Oil 1 ts Brown mustard seeds 1 ts Fenugreek seed 1 Red chile pepper; halved 1/2 ts Asafoetida powder A few curry leaves Soak the red gram dal and the Bengal gram dal in 1/2 cup water for 1 hour. Drain off water. Place the soaked dals, ginger, cumin and coriander seeds, green chiles, and coconut in an electric blender or food processor. Add very little water and blend ingredients to a fine paste. Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground turmeric. Mix well and set aside. Chop the ash gourd into 1/2-inch pieces. Set aside. Tempering: Heat 2 teaspoons oil in a heavy saucepan. Add mustard and fenugreek seeds, halved red chile, asafoetida powder, and a few curry leaves. When the mustard seeds sputter, add the chopped ash gourd to the pan. Pour in just enough water to cover the gourd. Cover pan, and simmer on a low heat until cooked. Now add the yogurt mixture and heat the sambar through gently. Take care to prevent curdling. Serve hot with rice. Authors note: You can make this sambar with any vegetable of your choice (instead of ash gourd): e.g. okra, eggplant, sweet peppers, or cooked diced potato. Lentil dumplings can also be used instead of vegetables. "Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994 Per serving (excluding unknown items): 132 Calories; 8g Fat (51% calories from fat); 5g Protein; 11g Carbohydrate; 14mg Cholesterol; 59mg Sodium Recipe by: Chandra Padmanabhan