Pumpkin Oambal / Assam
Assam is a land of fish and rice. Assam also brings to my mind the beautiful ladies dressed in red bordered white clothes , looking extremely pretty ,swinging swiftly yet gently on slow music. The Bihu festival is their biggest festival and the food predominantly is fish.
There are many vegetarian varieties in curry which they call as Khar. However there are some specific ingredients which is required to make like the fermented banana flower skin. To avoid doing anything unauthentic, I opted for a simple chutney like sweet tangy recipe of pumpkin.
This is a great side dish to go along with a big meals. Do try it next time as an option to your regular pickle or chutney or even as a side dish for chapati or rice.
Ingredients
200 grams pumpin (skinned and deseeded)
2 tbsp tamaring pulp
1 tbsp grated jaggery (double if you prefer sweeter)
1 tspn red chilly powder
1 tspn coriander powder
1 bay leaf
1 tspn mustard seeds
1 tspn lime juice
1 tspn raisins
2 tspn Oil
salt to taste
Method
1) Boil the pumpkin until it is cooked (2 whistles in pressure cooker)
2) Remove water and mash it
3) Add the tamarind pulp to it and mix it well.
4) In a pan, heat some oil, add mustard seeds and bay leaf.
5) When it starts crackling, add the mashed pumpkin and tamarind mixture.
6) Next add the grated jaggery, salt and red chilly powder.
7) Now add the coriander powder, lime juice and stir.
I added a dash of garam masala to spice it a little more.
Serve as a side dish with roti or rice.
There are many vegetarian varieties in curry which they call as Khar. However there are some specific ingredients which is required to make like the fermented banana flower skin. To avoid doing anything unauthentic, I opted for a simple chutney like sweet tangy recipe of pumpkin.
This is a great side dish to go along with a big meals. Do try it next time as an option to your regular pickle or chutney or even as a side dish for chapati or rice.
Ingredients
200 grams pumpin (skinned and deseeded)
2 tbsp tamaring pulp
1 tbsp grated jaggery (double if you prefer sweeter)
1 tspn red chilly powder
1 tspn coriander powder
1 bay leaf
1 tspn mustard seeds
1 tspn lime juice
1 tspn raisins
2 tspn Oil
salt to taste
Method
1) Boil the pumpkin until it is cooked (2 whistles in pressure cooker)
2) Remove water and mash it
3) Add the tamarind pulp to it and mix it well.
4) In a pan, heat some oil, add mustard seeds and bay leaf.
5) When it starts crackling, add the mashed pumpkin and tamarind mixture.
6) Next add the grated jaggery, salt and red chilly powder.
7) Now add the coriander powder, lime juice and stir.
I added a dash of garam masala to spice it a little more.
Serve as a side dish with roti or rice.
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