Ingredients:
1/2 Sweet Pumpkin / Chinikayi
1/4 cup of cooked Yellow Lentils / Thogari bele / Toor dal
1/4 tsp Chilly powder
2 tsp Sambar powder
Pinch of Turmeric powder
Pinch of Tamarind powder
Salt to taste
1/2 cup grated Coconut
2-3 Coriander leaves
1/2 tsp Mustard seeds
1 tsp Oil
2 Curry leaves
Recipe:
Remove the innermost part of pumpkin, chop it into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, chilly powder, water and cook them well.
Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)
Add grated coconut, samabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Add this masala into the vessel containing cooked pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add chopped coriander leaves and mix well.
Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar. It goes well with Rice.
1/2 Sweet Pumpkin / Chinikayi
1/4 cup of cooked Yellow Lentils / Thogari bele / Toor dal
1/4 tsp Chilly powder
2 tsp Sambar powder
Pinch of Turmeric powder
Pinch of Tamarind powder
Salt to taste
1/2 cup grated Coconut
2-3 Coriander leaves
1/2 tsp Mustard seeds
1 tsp Oil
2 Curry leaves
Recipe:
Remove the innermost part of pumpkin, chop it into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, chilly powder, water and cook them well.
Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Add grated coconut, samabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Add this masala into the vessel containing cooked pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add chopped coriander leaves and mix well.
Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar. It goes well with Rice.
5 comments:
Hi Veni, For all your Sambar recipes jaggery has to be added , why there is no jaggery here??? I prepared it today without jaggery , taste was very good but....... Please suggest it is not required????
@Vani,
Adding jaggary to the sambar is optional. For some sambars I add jaggary and I have mentioned in the recipe.
Since Chinikayi is sweet vegetable no need to add the Jaggary to this sambar.
You can always change the ingredients according to your taste buds!
Dear Veni,Half cup of coconut means really half of the cup? or can i use half coconut( means one part of coconut when we cut into two)??.. please suggest....
Can i double the qty of sambar powder, if i am using 1 cup or 11/2 cup coconut then into 4 or 6 tsp sambar powder?
@Vani,
Yes, I have mentioned in the recipe as 1/2 cup of grated coconut not the half coconut!! As the coconut size varies I can't tell 1/2 coconut would be sufficient or not!
You can increase the amount of sambar powder while using 1 or 11/2 cup of grated coconut but taste the ground mixture frequently and increase the quantity accordingly!
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