I grew up eating only Mangalore/Udupi style sambar/rasam/tambli/saasime. Hence I love Bangalore/Mysore based curries. Especially their kootus and sambars served in weddings.
When I was looking for recipes for Sweet pumpkin(cheenikaayi) I came across this recipe from my favorite blog “Swayampaaka”(link given below). The blogger mentioned that this is served in weddings as well.
Very tasty. Do try!
Happy Ganesha Chaturthi!!
Ingredients
Sihi GumbaLakaayi/ Sweet pumpkin
Toor dal - 1/2 cup
Coconut/ Kaayi - 1/4 cup
Tamarind paste - 2 tsp
Jaggery powder - 1 tsp or according to taste
Turmeric
Curry leaves
Masala
Corainder seeds - 3 tsp
Chana dal - 2 tsp
Urad dal - 2 tsp
Byaadagi menasinakayi - 5-6
Chakke - 2 small pieces
Clove - 1
Tadka
Oil/ ghee
Mustard seeds
Hing
Red chili
Method
Pressure cook toor dal for 3 whistles.
Peel outer skin, take out the pulp and cut sweet pumpkin into big pieces. Add this to a pot, add water, salt and let it cook for 5 min. This cooks very quickly, so keep an eye.
In a pan add some oil/ghee and roast masala ingredients in medium flame till urad dal changes color. Grind this with room temperature coconut to a smooth paste. Add tamarind and jaggery powder to this and pulse again couple of times. Add this ground mixture to the pot, add curry leaves, add cooked toor dal, add water to get this to thick sambar consistency, adjust salt, and let it boil.
Make tadka and add it to the sambar.
Enjoy with some hot rice.
Recipe Source - “https://www.youtube.com/watch?v=s8XaespsIYQ
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