Boodu Kumbalakai Kadlekalu Huli/Ash Gourd Black Chick Pea Sambar
- Boodu Kumbala kaayi /Ash gourd - 3 cup's chopped .
- Black chana /Black Chick pea -1/2 cup
- Thur Dhal -1/2 cup
- Turmeric Powder-1/4 th tsp
- Tamarind .-Gooseberry size
- Jaggery - Marble size .
- Rasam Powder 2 or 3 tsp , i used MTR Brand
- Curry leaves-1 sprig
To roast n grind to a semi coarse paste
- Oil- 2 tsp
- Byadagi dry red chilly -3
- Coriander seeds- 1 tbsp
- Raw Rice - 1 tbsp
- Grated coconut-1/2 cup
- Salt to taste
- Oil - 2 tsp
- Mustard seeds-1/2 tsp
- Hing /Asafoetida -a pinch
- Broken red chilly - 1
Wash n soak black chick pea over night .
Soak tamarind in little water for 10 mts n extract the juice .
Pressure cook black chana till soft but not mushy .Remove it .
Wash n pressure cook thur dhal with little oil n turmeric powder , cool n churn it .
Pressure cook ash gourd chopped pieces for just one whistle .
Add all the cooked stuffs in one vessel n set aside .
In a pan add oil n roast byadagi red chilly n take it out , add coriander seeds , raw rice n roast for a few seconds , then add the grated coconut n roast for few seconds . cool all the roasted items .
Grind first the roasted grated coconut, raw rice n coriander seeds , then add the roasted chilly n grind coarsely as the ground paste should not be smooth but semi coarse n bits of roasted chilly should be seen .
Add the tamarind juice , jaggery , curry leaves to the cooked stuffs along with Rasam powder ,salt n boil well n then add semi coarse ground paste n give a quick boil . Later give the seasoning . Mix well .