कद्दू का सांबार | Pumpkin Sambhar | Sanjeev Kapoor Khazana

with the flavour and taste of makes sure to make your experience of consuming south Indian food better.

Ingredients

500 grams (kadu), peeled and cut into 2 inch pieces
Salt to taste
2 tsps coconut oil
1/4 tsp asafeotida (hing).
20-25 madras onions.
1-2 green chillies, slit.
2 medium tomatoes, finely chopped.
2 medium brinjals, quartered.
2 tablespoons masala.
1/2 tsp turmeric powder.
1/2 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.
1/2 cup scraped fresh coconut.
1/4 cup chopped fresh coriander leaves.

Technique.

1. Put the pumpkin in a pressure cooker. Include 2 cups water and salt and mix well. Prepare till 3-4 whistles are released.
2. Heat coconut oil in an earthen pot.
3. Include asafoetida and blend well. Include madras onions and sauté till clear. Add green chillies and mix. Prepare for 1-2 minutes.
4. Include tomatoes and mix and cook till soft and pulpy.
5. Include 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 blend well. Cover and prepare for 8-10 minutes.
8. Open the cooker once the pressure has reduced entirely. Totally mash the prepared pumpkin with the aid of a wood churner. Transfer this into the brinjal-tamarind mix and mix well.
9. Add 3/4 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. Include coconut and mix well. Cook till it turns golden.
11. Add the coriander leaves and mix well. Instantly 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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