Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya



INGREDIENTS:

250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi
1/2 cup cooked toor dal
1 tomato
3 tbsp fresh grated coconut
Salt to taste
jaggery to taste (optional)Chopped coriander leaves

For the masala paste:
In 1 tsp oil roast 
3 tsp coriander seeds / daniya
1 tsp cumin seeds  / jeera
6-7 fenugreek seeds / methi
Chana dal size hing/ asafoetida
4-5 red chillies
Roast these ingredients on a low flame till they turn brown and you get a nice aroma
Grind it with the coconut and little tamarind.

For the tempering:

3 tsp oil
2 tsp mustard
Curry leaves
Pinch of Hing

PROCEDURE:

  • Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker)
  • Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency
  • Boil it for 5 mins, add the chopped coriander leaves and turn off the flame
  • Temper with the mentioned ingredients and serve hot with rice and papad

You can substitute pumpkin with ash gourd, drumstick, madras cucumber, potato, beans, radish with onion, or any other veggies of your choice.


THONDE KAAYI PALYA:

INGREDIENTS:

25o gms thondekayi/ tendle/ gerkins
4 tsp oil
1 tsp mustard
Curry leaves
Pinch of hing
1/2 tsp turmeric pdr
Salt to taste
Jaggery to taste (optional)
Little tamarind pulp 

To make a coarse paste you need:

1/2 cup fresh grated coconut
3 red chilies
1 tsp mustard
Grind the above ingredients coarsely 

PROCEDURE:

  • Wash gherkins, trim the ends and cut into 2 or 4 pieces lengthwise
  • Cook gherkins in cooker with a little salt and 1/4 cup water, only for one whistle
  • Don't overcook Gherkinserkins
  • Heat oil in a pan, add mustard. When it starts crackling add curry leaves, turmeric powder, Hing
  • Add boiled gherkins, ground masala paste, and toss well.
  • Add salt, jaggery, and tamarind pulp, mix well and cook for 5 mins till it becomes dry
  • Serve hot with hot rice, sambar, and papad
  • You can use the same recipe for french beans or long yard beans too.


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