Steps
- 1
Soak rice and sago separately for 4-5 years
- 2
Grind them in a mixer together
- 3
Add little curd in it keep it for fermentation
- 4
Prepare idli in idli maker for 10-15 minutes
- 5
Prepare normal bottlegourd in a cooker add Turmeric powder red chilli powder water and rock salt
- 6
Soak tamarind and take out pulp
- 7
Roast peanuts and crush them a little
- 8
For tempering add little oil in a pan add cumin seeds red chilli dry peanuts tamarind pulp jaggery and little water
- 9
Add it to lauki gravy your sambhar is ready
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