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hi,
This is a kind of Sambhar, which I learnt from my Mom-in-law, and the most easiest and very tasty dish with a tsp of oil, it just tastes like puliyogari, Once my sisters's daughter had come to stay with me, I had prepared this dish with OKRA, she just loved it so much, my sister always tells me her daughter pesters her to prepare, what ammajechi had made on that day which tasted just like puliyogarai, she was too small then as she did not remember the name of this dish. anyways, here is the recipe a quick sambhar with not hassels.
MENTHI KOLUMBU (FENUGREEK/METHI SAMBHAR) WITH BUTTERNUT SQUASH












Ingredients:

• 1/4 Kg Butternut squash
• 1 tbsp methi seeds
• 1 tsp channa dal
• 1 tsp urad dal
• 1 tsp tuvar dal
• 2-3 red chillies (optional)
• 1 sprig curry leaves
• Lime Size Tamarind
• Marble size jaggery (optional)
• a pinch of asafoetida
• 3-4 tbsp oil
• 2-3 tsp of Rasam Powder

variation: Instead of Rasam powder you can substitute it with Red chilli powder & a tsp of Coriander powder. Tamilians use Gingilli oil instead of other oil in their cooking which gives a special flavour and is also good for health.

1. soak tamarind in warm water, squeeze and take out the clean extract and keep aside.
2. Take a wok, add oil, when it gets heated up add methi seeds when it starts changing colour, add all the dals & chillies and saute until a nice aroma comes out of it and meanwhile they would have changed colour too.
3. Then add the diced squash and saute it for few minutes with the curry leaves, Keep the stove in a low flame, add a tsp of salt and close the lid the vegetable will cook fast.
4. Once the vegetables are evenly cooked add the tamarind juice, add some more water and allow it boil for some minutes, until the raw smell seizes.
5. Add 2 to 3 tsp of Rasam Powder allow it to boil for few more minutes, If it is becoming very thick add more water, add jaggery and allow it boil, for 2 to 3 minutes.
6. If u find the sambhar is very watery, Take a tbsp of rice powder dilute it in water and pour it into the sambhar, within minutes the sambhar gets thickens.
7. Serve it with hot rice & a tsp of oil

NOTE: you can increase or decrease the quantity of Rasam powder as you like it, because you might be using a different kind of Rasam powder, Always change the quantity of the powders to your liking of taste for spiciness. I have mentioned optional to chillies & jaggery because some of them do not like the tangy of sweetness in their food & like to have it very spicy they can omit this, If you wish to add Rasam powder more in replacement of chillies then that is also fine.

NOTE: When using fenugreek in any recipe do not over fry since it become bitter, add at the end or fry in a low flame so by the time all the other spices change colour even this will change into golden brown in colour.

VARIATIONS:

You can cook this recipe with all these vegetables:

• Okra
• Violet Brinjals
• Yellow or Sweet Pumpkin
• Squashes
• Tomato & onion
• colocaesia
• Vatrals of all kinds

Vatrals are Vegetables & seeds which are sun dried and preserved. These kind of Vatrals are vastly available in TamilNadu side, well, now a days you get it in all stores too!!!. Vatrals like Ladies finger, Manathakkali, Cluster beans, Sundaikai, Bitter Gourd, Karamani (long Slender Beans).