kalakkalsamayal: Vilampazham Sambar

Thursday, November 14, 2013

Vilampazham Sambar

#VilampazhamSambar #WoodappleSambar : I bought #Vilampazham - #Woodapple to have with jaggery. But it was so tangy that I couldn't enjoy that way.
I made rasam with the pulp and it came out very well. So became bold enough to make this sambar and the final outcome was good but for the color.

Ingredients :
Cooked thuvar dhal : 1/4 cup
Vilampazham pulp : 2 Tsp ( depends on fruit so adjust )

Mullangi ( radish ) : 2 medium size
Yellow pumpkin pieces : 1/4 cup
Siru keerai : 1/4 cup ( take any keerai available )
Small onion : 6 to 8
Green chilly : 2
Curry leaves : 8 to 10
Coriander leaves : small amount to garnish
sambar powder : 2 tsp ( adjust )
Coriander powder : 1 tsp
Turmeric powder : a pinch
Salt : 2 tsp ( adjust )
Mustard seeds : 1/2 tsp
Asafoetida : 1/4 tsp
Oil : 1 tsp

Method :
Peel off onions and split green chilly lengthwise.
Cut tomato into 8 equal pieces.
Wash curry leaves & coriander leaves and pat dry with a clean cloth.
Peel off skin of mullangi and cut into round pieces of equal thickness .
Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.
Add mullangi and pressure cook for one whistle.
Immediately release steam and open the lid.
Add turmeric powder, sambar powder , coriander powder and keep on high flame.
Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.

Transfer into cooker and add cut pieces of yellow pumpkin and siru keerai.
Smash the pulp with potato masher and add.

Then add salt.

Close with lid and pressure cook for a whistle.
Open the cooker after steam has completely subsided.
Transfer into a serving bowl.

Garnish with coriander leaves.
Take hot white rice in a plate, add a ladle full of vilampazha sambar, mix well and relish with any curry/poriyal of your choice.