Kumbalakai sambar recipe | How to make ash gourd sambar | Boodu kumbalakai huli
By Latha on January 28th, 2019
Boodu kumbalakai huli or ash gourd sambar recipe explained with step by step pictures and a video. Bood kumbalakai sambar is prepared using ash gourd, dal, coconut and fresh ground masala. This is a very tasty and healthy sambar recipe prepared using ash gourd. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
Bood kumbalakai or ash gourd is extensively used in cooking across Malnad and Karavalali region of Karnataka. This vegetable is very good for digestion and all digestion related problems. Yoi can find 4 more easy and tasty ash gourd recipes on this website like ash gourd majjige huli recipe , ash gourd sasive or raitha and kumbalakai palya recipes. You can also find one more very tasty and healthy kumbalakai halwa recipe on this website.
If you are looking for more sambar recipes then do check my menaskai, basale soppu sambar, snakegourd kootu, amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre and okra sambar recipes.
I have made a video on this ash gourd sambar recipe with Kannada narration, which I have embedded it below.
Preparation time: 15 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/2 kg boodu kumbalakai or ash gourd
- 1/4 cup toor dal
- Big pinch turmeric powder
- 2 tsp crystal salt (or as per your taste)
- 1 tsp jaggery (optional but recommended)
- One gooseberry sized tamarind
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 - 1 cup grated coconut
- 2 - 4 red chili
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/2 tsp jeera or cumin seeds
- 7 - 8 fenugreek seeds
- A pinch of asafoetida
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 1 tsp cooking oil
Instruction for making bood kumbalakai huli or ash gourd sambar:
- peel and chop the bood kumbalakai or ash gourd. Also discard the middle soft portion.
- Take toor dal in a pressure cooker and rinse.
- Add in turmeric powder, few drops of oil, 1/2 cup of water and cook the dal until soft.
- Now to the same cooker add in chopped ash gourd and 1 tsp salt.
- Add in required water and cook until soft. Making 1 or 2 whistles will do the job.
- Meanwhile tke all the ingredients listed under "for masala" like red chili, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida as per the measurement.
- Heat a frying pan and roast red chilies, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida under medium flame using a tsp of oil. Fry until dal turns brown but take care not to burn any of them.
- Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
- Then add this ground masala into the cooker, which has cooked ash gourd and dal. Also add required water.
- Add in tamarind extract. Also add in salt and jaggery. please remember, that we have already added some salt while cooking the ash gourd.
- Mix it well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty kumbalakai huli or ash gourd sambar with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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