Butternut Squash Sambar

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

9 Comments

  1. prashanthi

    we love sambar but kind of sticked to mooli or drumstick sambar all the time…. that was because we didnt know that sambar can be made even with gummadikai…. it was awesome… thank you so much….

  2. manjupriya

    Hi Mullai,
    I tried this sambar during the weekend. It came out so well. Whenever I make sambar, I never get that rite sambar taste. This time it was perfect. My husband loved this sambar. Thanks for u’r recipe.

  3. shobanavijay

    Shobana Vijay

    Hai mullai, Can u tell me how 2 make sambar powder? how do i know if u replied 2 my post, how could i trace that ? plz let me know the recipe.

    1. Mullai

      Shobana, this recipe is not shared yet. Will update soon. You can check private messages in your guestbook section under profile page. Thanks for visiting.

  4. Nithya

    Wow Mullai,all these days i used to always skip this veggie in the shop,just b’coz i did not know WHAT to COOK with this ONE?????i thgt it was only for soups…Now i have added yet another tasty sambar in my menu!!!!
    Thanks Mullai

  5. jayamini

    hai mullai trying many veggie recipes of urs outcome tasty may i know y u r asking to soak toor dal for sambar will the taste differ

    1. Mullai

      Not really necessary for hulled split pulses but we at home always soak it for sometime before cooking. This is my grandma's trick, any pulse would normally have little phytic acid on its bran and seed, which is not good for health and better to get rid off. These are usually removed while hulling process, but who knows?? what kind of processing each pulse go through? always better to soak any pulse for few minutes, rinse and then cook. Moreover will also reduce the cooking time and gives nice creamy texture.

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