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Saturday, January 26, 2013

Kumbalakayi Thirulina Sasive

1 cup Inner Part of Ash Pumpkin / Budu Kumbalakayi Thirulu
Salt to taste
1/4 tsp Chilly powder
Large lemon sized Jaggary
1 Green Chilly or Red Chilly
1 cup grated Coconut
1/2 cup Buttermilk
3/4 tsp Mustard seeds(1/8 tsp for Grinding + Remaining for Seasoning)
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1/2 tsp Oil

Remove the seeds from inner part of the ash pumpkin, wash them and keep them aside.

Chop it into medium sized pieces as shown in the picture below.

Pu this chopped pieces, jaggary, salt, chilly powder, little amount of water in a vessel and cook them well by covering a lid.
Put grated coconut, green chilly or red chilly and 1/8th tsp of mustard seeds in a mixer. Add enough water and grind it to smooth paste.(If it is frozen coconut, add hot water while grinding.)

Add this ground coconut to the vessel containing cooked inner part of ash pumpkin pieces. Add buttermilk to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Sasive.) Add water, salt if required.
Put oil, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sasive. Mix well before serving. It goes well with rice.

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