Brinjal-yellow pumpkin sambar, a delicious-authentic down south recipe
Ingredient:
- Tuvaram paruppu/Toor dhal – 1 cup
- Garden fresh Kathrikai/brinjal – 1 cup
- Parangikai/ pumpkin – 1 cup
- Cumin seeds/ seeragam – 1 tsp
- Tomato – 1 (sliced)
- Small onion – 5 -8 nos
- Asafetida – ¼ tsp
- Manjal podi/Turmeric powder – ½ tsp
- Puli karasal/ tamarind paste – 1/3 cup
- Water – as req
- Salt – as req
- Coriander leaves – 1 tsp (finely chopped)
Homemade Sambar powder:
- Coriander seeds – 2 tblsp
- Split chickpea – 1 tblsp
- Urad dhal – 1 tblsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Grated coconut – 5 tbslp
- Byadgi chilli – 4 nos
- Coconut oil – 1 tblsp
For tempering:
- Ghee – 2 tsp
- Kadugu/ mustard seeds – ¼ tsp
- Seeragam/cumin seeds – ¼ tsp
- Vendayam/fenugreek seeds – ¼ tsp
- Dry red chilli – 2 nos
- Curry leaves – 1 sprig
Procedure:
Homemade sambar powder:
Roast all the ingredients in coconut oil, cool completely. Grind it coarsely and store it in an air-tight container. Since we have added coconut to this mixture, keep refrigerate and you can keep this for more than 2 weeks.
Step 1:
In a pressure cooker add toor dhal, pumpkin, small onion, tomato, cumin seeds, vendayam, asafetida, and turmeric powder and pour some amount of water as required to your dhal and pressure cook it
Step 2:
Place a kadai add a tsp of ghee, once the ghee get hot add mustard seeds ,fenugreek seeds, cumin seeds and let it splutter, now add the broken red chilies and curry leaves, saute for a while.
Step 3:
Add the kathrikai and saute for about 3-4 mins with some salt and add the puli karasal along with sambar powder/paste. Bring it to boil.
Step 4:
Pour the cooked dhal mixture into the sambar mixture and ends it with a tsp of ghee and coriander leaves. The delicious and aromatic KATHRI-PARANGIKAI sambar (also called GUEST –SPL SAMBAR) is ready to serve. Serve with hot rice/ idli/ dosai.
NOTE/TIP:
End with a tsp of ghee will definitely gives you the classic sambar flavor.
Donot add more amount of sambar powder to the sambar. It will turns into kuzhambu (like puli kuzhambu/ tamarind gravy)
- Tempering you may change the ingredients as per your wish- this is way my mom used to temper our sambar.
- Adding pumpkin with toor dhal and mash well with the dhal, it take the sambar into another level
- Adding coriander leaves towards the end will enhance the flavor.
