Wednesday, June 6, 2012

Sihi kumbalakai bolu huli | Pumpkin Sambar | Pumpkin Bolu huli : South Canara Recipe

The Udupi or South Canara cuisine is very vast. During every visit to my hubby's aunties house, I learn one new dish. One such dish learnt recently is bolu huli. My son loves the aroma of this sambar & everytime I make this, he is sure to say "amma(mom), what are you cooking? It is smelling very good!". He relishes it with matta rice(Kerala/Udupi red rice).


Preparation time: 10 mins
Cooking time: 30 mins

Ingredients: (Makes around 5 cups of Sambar)
Pumpkin: 1.5 cups, diced
Toor dal: 1/2 cup cooked
Green chillies: 3 nos, adjust according to your family  needs
Turmeric: a pinch
Curry leaves: 5-6 nos, finely chopped
Coriander leaves: 1 tbsp, finely chopped
Asafoetida: a big pinch
Tamarind: 1 tsp, thick tamarind extract
Jaggery/Brown sugar: 1.5 tsp
Rasam powder: 1/2 tsp, optional
Salt: According to taste



Method:

  • Add the diced pumpkin, turmeric, slit green chillies & 4 cups of water. Cook on med-high heat covered.
  • When pumpkin is 3/4th done, add tamarind, jaggery, salt & cook on a med-low for another 5-7 mins. 
  • Mash the cooked dal & dilute it with half a cup of water.
  • Add the dal, curry leaves, asafoetida, rasam powder & coriander leaves. Boil on a medium heat for another 5 mins.
  • Serve it hot with rice & fritters/papad or chutney.
Notes:


  1. Adding a bit of rasam powder, gives a 'kick' to this bolu huli.
  2. Do not skip asafoetida.It enchances the flavor.
  3. You could make this bolu huli with other vegetables like egg plant or okra/ladies finger.