कद्दू का सांबार | Pumpkin Sambhar | Sanjeev Kapoor Khazana

Sambhar with the flavour and taste of pumpkin is sure to make your experience of eating south Indian food better.

PUMPKIN SAMBHAR

Ingredients

500 grams pumpkin (kadu), peeled and cut into 2 inch pieces
Salt to taste
2 tsps coconut oil
¼ tsp asafeotida (hing)
20-25 madras onions
1-2 green chillies, slit
2 medium tomatoes, finely chopped
2 medium brinjals, quartered
2 tbsps sambhar masala
½ tsp turmeric powder
½ cup tamarind water
Fresh coriander sprig for garnish
Steamed rice to serve
Tempering
2 tbsps coconut oil
1 tsp mustard seeds
15-20 curry leaves
4-5 dried button red chillies
½ cup scraped fresh coconut
¼ cup chopped fresh coriander leaves

Method

1. Put the pumpkin in a pressure cooker. Add 2 cups water and salt and mix well. Cook till 3-4 whistles are released.
2. Heat coconut oil in an earthen pot.
3. Add asafoetida and mix well. Add madras onions and sauté till translucent. Add green chillies and mix. Cook for 1-2 minutes.
4. Add tomatoes and mix and cook till soft and pulpy.
5. Add brinjals, mix and cook for 1-2 minutes.
6. Sprinkle salt, sambhar masala and mix well. Cook for 1 minute.
7. Stir in the turmeric powder and cook for 1-2 minutes. Pour the tamarind water along with 1 cup water and mix well. Cover and cook for 8-10 minutes.
8. Open the cooker once the pressure has reduced completely. Completely mash the cooked pumpkin with the help of a wooden churner. Transfer this into the brinjal-tamarind mixture and mix well.
9. Add ¾ cup water and mix, cover and cook for 3-4 minutes.
10. To make the tempering, heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and dried button red chillies and sauté for a few seconds. Add coconut and mix well. Cook till it turns golden.
11. Add the coriander leaves and mix well. Immediately pour this into the prepared sambhar and mix well.
12. Transfer the sambhar into a serving bowl. Garnish with coriander sprig and serve hot with steamed rice.

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