ash gourd sambar recipe | kumblakai koddel or sambar recipe with detailed photo and video recipe. yet another simple sambar recipe prepared from the goodness of juicy ash gourd and mashed lentils or toor dal.
while i am huge fan of bol koddel or no coconut sambar recipes, my husband just loved the freshly grounded coconut sambar recipe. hence i usually prepare the varieties of coconut sambar and avoid bolu huli. however once in while i prepare this simple no coconut sambar and which is typically quick and easy compared to former. in other words, the ash gourd sambar is prepared by just boiling it in tamarind juice till it softens to which cooked mashed dal and sambar powder is added later.
furthermore, some important tips and suggestions for a perfect ash gourd sambar recipe. firstly, i have added jaggery to sambar for the sweet and spicy combination. it is completely optional and can be ignored safely. secondly, i have added home-made sambar powder in this recipe, alternatively you can use store bought sambar powder or even mtr sambar mix too. finally, you can extend the sambar by adding ground coconut masala to it. i typically add the sambar powder to fresh coconut and ground them to fine paste.
finally i would request you to check my other sambar recipes collection with this post. it includes, vegetable sambar, majjige huli, beans sambar, sambar in cooker, basele soppu sambar, pineapple menaskai, avial and udupi sambar recipe. in addition do visit my other recipes collection like,
ash gourd sambar or kumblakai koddel video recipe:
recipe card for kumblakai koddel or sambar:
ash gourd sambar recipe | kumblakai koddel or sambar recipe
Ingredients
- ½ kg ash gourd / winter melon / budhu kumbalakai / pumpkin
- 1 cup tamarind extract
- ½ tsp turmeric powder / haldi
- 1 tsp jaggery / gud / bella
- salt to taste
- few curry leaves
- 1 cup toor dal, cooked
- 3 tsp sambar powder
- 2 tbsp coriander leaves, finely chopped
for tempering:
- 2 tsp oil
- 1 tsp mustard seeds / rai
- pinch of hing / asafoetida
- few curry leaves
Instructions
- firstly, peel the skin of kumblakai and cut them into pieces. the skin can be used to prepare kumblakai sippe chutney.
- now boil them with a cup of tamarind extract.
- also add in ½ tsp turmeric powder, 1 tsp jaggery, salt to taste and few curry leaves.
- cover and boil for 10 minutes or till ash gourd cooks well.
- now add in 1 cup cooked toor dal.
- adjust consistency and boil for 2 minutes.
- now add 3 tsp sambar powder. mix and simmer for a minute. do not over boil it.
- meanwhile prepare the tempering by heating oil.
- further add 1 tsp mustard seeds, pinch of hing and few curry leaves.
- allow the tempering to splutter and pour over sambar.
- also add in coriander leaves and mix well.
- finally, serve ash gourd sambar along with hot steamed rice.
how to make ash gourd sambar with step by step photo:
- firstly, peel the skin of kumblakai and cut them into pieces. the skin can be used to prepare kumblakai sippe chutney.
- now boil them with a cup of tamarind extract.
- also add in ½ tsp turmeric powder, 1 tsp jaggery, salt to taste and few curry leaves.
- cover and boil for 10 minutes or till ash gourd cooks well.
- now add in 1 cup cooked toor dal.
- adjust consistency and boil for 2 minutes.
- now add 3 tsp sambar powder. mix and simmer for a minute. do not over boil it.
- meanwhile prepare the tempering by heating oil.
- further add 1 tsp mustard seeds, pinch of hing and few curry leaves.
- allow the tempering to splutter and pour over sambar.
- also add in coriander leaves and mix well.
- finally, serve ash gourd sambar along with hot steamed rice.
notes:
- firstly, do not over cook the ash gourd as they turn mushy.
- also, add sambar powder depending on the spice level.
- additionally, mash the dal before adding to sambar, else it wont taste great.
- finally, ash gourd sambar can be served without adding tempering.
I tried to find this after having this same dish in the Sri Krishna Mutt Udupi. A fantabulous dish.
I tried the recipe. Unfortunately added a little too much of tamarind, the cubes turned sour. Anyway it came upto 75% of the real thing. But will try again though. The pic looks exactly same as the real thing. Good recipe.
Also I just can’t forget the experience eating the cubes along with their hard peels, at the temple. Too good.
Also, before the rasam was served ,a little bit of something made of buttermilk,green chillies and other greens was added over the rice. Any idea what it cud’ve been?
Thanks a ton vaibhav 🙂 so happy u tried thee recipe..moreover happy that you loved sri krishna mutt’s sambar 🙂 its really yummy 🙂 hey thats tambli which is served before rasam 🙂
Thank You and Welcome 🙂 🙂
which tambli ?
recipe available here?
which tambli you want?
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