Thursday, June 16, 2011

Ash Gourd Sambar(Boodukumbala Kaayi Huli)

                      Ash Gourd: 3-4 cups (chopped)
                      Toor dal: 1/2 cup
                      Peanuts: 2-3 tbspn (Optional)
                      Turmeric: pinch
                      Jaggery: 2-3 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Curry leaves: 1 sprig
                      Asafoetida(hing): pinch
                      Salt to taste

  Ingredients to Grind:
                                    Coriander seeds(Dhania): 2 tbspn
                                    Urad Dal: 2 tbspn
                                    Red chilli: 5-6
                                    Black Pepper( Menasu): 10-12
                                    Cumin(Jeera): 1/2 tbspn
                                    Dry kopra( Kobbari): 1/2 cup
                                    Tamarind extract: 2-3 tbspn

               1. Dry Roast the ingredients to grind except tamarind.   
2. Grind the roasted ingredients along with tamarind.     
3. Pressure cook toor dal and peanuts with 3-4 cups of water.
4. Heat oil in a pan, add mustard seeds. when mustard starts to splutter, add curry leaves and Asafoetida.
5. Add chopped Ash gourd, salt and turmeric. Fry till ash gourd is half cooked.

6. Add grinded masala, pressure cooked toor dal and jaggery.
7. Boil for 5 mins.
8. Serve with rice.

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