Pumpkin Kuzhambu with Fresh Ground Masala

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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

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