Kumbalakaayi Curry Recipe
Summary
Ingredients
| Pumpkin | 1⁄2 , chopped in cubes (peeled) | |
| Salt | To Taste | |
| Coriander | 1 Tablespoon (For garnish) | |
| Sambar powder | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) (Adjust the quantity of water as needed) | |
| Oil | 1 Tablespoon (For Seasoning) | |
| Mustard seeds | 1 Teaspoon (For Seasoning) | |
| Onion | 1 Medium, finely chopped (For Seasoning) | |
| Tomato | 1 Medium, finely chopped (For Seasoning) |
Nutrition Facts
Serving size
Calories 279 Calories from Fat 62
% Daily Value*
Total Fat 7 g11%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 267 mg11.1%
Total Carbohydrates 54 g18.1%
Dietary Fiber 5.6 g22.3%
Sugars 13.6 g
Protein 9 g18.2%
Vitamin A 998.3% Vitamin C 119.5%
Calcium 17.2% Iron 32.5%
*Based on a 2000 Calorie diet
Directions
When it is hot add mustard seeds,allow to pop.
Now add curry leaves,fry for sec.
Add onion fry till it changes to brown.
Then add tomato and fry till it become mashy.
Then add pumpkin and water ,allow to cook (but take care it shouldn't become mashy)
When pumpkin are cooked add salt,sambar powder mix it nicely.
Then sevre to a bowl and garnish with finely chopped coriander.
Eat it with roti,chapati
Chef
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