Saturday, January 22, 2011

Kumbalakayi Huli/Kembude Koodilu

You Need To Have:
1/4 Pumpkin/Kumbalakayi/Kembude
Handfull of yellow lentils/thogari bele
3 tsp Smabar Powder/Huli Pudi
2 tsp powder jaggery/bella
2 tsp tamarind pulp/hunase huli
5-6 tsp grated coconut/tengina kayi
2-3 tsp chopped coriander leaves/kottambari soppu
For Tampering
2 tsp oil/enne
1 tsp mustard seeds/sasive
2-3 curry leaves/karibevu
Pinch of Asafotida /hing

Pressure cook toor dall for 3-4 whistels and keep it aside(add 1tbs oil and pinch of turmeric to dal )
Using fresh cooked lentil increases taste.Avoid using stored ones.

Cut pumpkins into bigger cubs as shown below. wash them under running water and keep them aside.

Take oil in samabr pot and add mustard seeds. once they start spluttering add curry leaves and Asafotida.
Add pumpkin cubes to it and fry. add 1/2 cup water and cook pumpkin till done.
Add Samabr powder, salt, tamarind pulp, jaggery ,grated coconut and bring it to boil. Finally add chopped coriander leaves and simmer for 3-4 mins.

Serve hot with rice.

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