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

For seasoning:

• Oil - 2 tsp
• Mustard seeds-1/2 tsp
• Hing /Asafoetida -a pinch
• Broken red chilly - 1

Method
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 .