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Friday, October 24, 2008

Budu Kumbalakayi Sambar

1/2 medium sized Ash Pumpkin / Budu Kumbalakayi
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
1/2 - 3/4 cup grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Sambar Masala, Remaining for Seasoning)
12 - 15 Black Gram seeds
6 - 8 Fenugreek seeds
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Small piece of Turmeric or 1/8 tsp Turmeric powder
Pinch of Asafoetida powder
Small grape sized Tamarind
1/2 cup cooked yellow lentils / Thogari bele / Toor dal
12 - 15 Curry leaves (8-10 for Sambar Masala, Remaining for Seasoning)
2 tsp Oil


Remove the outer skin, seeds of ash pumpkin and chop it into medium sized pieces as shown in the picture below.

Put chopped ash pumpkin in a vessel. Add chilly powder, jaggary, salt, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/4 tsp mustard seeds, turmeric, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida powder, curry leaves and fry them for about 1 min in low flame.

Add grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked ash pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add 1/2 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas.

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