Sunday, November 16, 2008

Chinikayi Sambar

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

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.
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