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Pumpkin Kuzhambu with Fresh Ground Masala Recipe

Pumpkin Kuzhambu with Fresh Ground Masala is a popular Indian Side Dish
Author :
 
On :
Thursday, 27 April, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3/4 cup - tuvar dal, cooked
  • 1 tsp - canola or vegetable oil
  • 1 sprig Curry leaves
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard Seeds
  • 2 cups of red pumpkin, diced and cooked
  • 1 tsp - Tamarind extract, or a 1-inch ball of Tamarind, soaked in water, with the juices extracted by crushing
  • A pinch of Asafoetida (hing)
  • 1 tbsp - Jaggery (an unrefined Indian sugar)
  • For the ground masala:
  • 1/2 tsp - vegetable or Canola Oil
  • 1 tbsp - Coriander seeds
  • 1 tbsp - Channa dal or Bengal Gram dal
  • 1 tsp - Urad Dal or black gram dal
  • 3 Dried red chillies
  • 1/4 cup - grated Coconut
  • A generous pinch of Asafoetida
  • 1 tsp - Fenugreek seeds (methi)
  • How to Make Pumpkin Kuzhambu with Fresh Ground Masala:

    1. Stir fry the ingredients for the ground masala (except the coconut) in oil until they are toasted and lightly golden. Transfer to a blender.
    2. In the same pan, fry the coconut until it just begins to brown.
    3. Add to the blender. Grind the masala with just enough water to make a fairly smooth paste.
    4. For the sambar:
    5. Heat oil in a large saucepan.
    6. Add the cumin and mustard seeds and asafoetida.
    7. When the seeds splutter, add curry leaves and then tamarind extract plus 1 cup water.
    8. Let the water come to a boil, then add the ground masala.
    9. Bring to a boil, turn down the heat and let it simmer for a couple of minutes.
    10. Add the cooked pumpkin pieces and stir in.
    11. Add the cooked tuvar dal and salt to taste. Bring it to a boil and simmer for about 5 minutes.
    12. Add jaggery and stir in.
    13. If the sambar is too thick, add some water.
    14. Serve hot with rice.
    15. Recipe Courtesy: Holy Cow Vegan




     

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