Pumpkin Sambar Recipe | Poosanikai Sambar | Parangikai Sambar

During my childhood, I started eliminating many veggies without even tasting it. Pumpkin is one among those vegetable. I skip them just looking at its appearance. Lately, I started to consume all the vegetables which i skipped in the past. Nowadays, I'm hooked to this vegetable, we used to buy it very often. As I don't want my son to do the same, I introduced pumkin at an early age in all forms. Recipe for pumpkin sambar is below.

You may also like my pumpkin kootu,
Pumpkin Kootu Recipe

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Pumpkin Sambar

Recipe Cuisine: South Indian / Tamilnadu | Recipe Category: Kuzhambu

Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 5

Ingredients:

Punpkin - 1/4 kg
Toor dal - 1/2 cup
Onion - 1
Tomato - 1
Green chilli - 2
Tamarind - a pebble sized
Sambar powder - 2 tsp
Turmeric - 1/4 tsp
Asafoetida / Perunjeeragam - a pinch
Coriander leaves - 2 tsp

To temper:

Mustard seeds - 1 tsp
Cumin seeds / Jeeragam - 1/2 tsp
Fenugreek / Vendhayam - 1/4 tsp
Curry leaves - a sprig
Oil - 2 tsp

Method:

Soak the tamarind in water and extract its juice. Chop the onion, tomatoes and slit the green chillies. Cut the pumpkin into cubes.

Pressure cook the toor dal adding turmeric and enough water for 4 whistles under medium flame. Mash the dal once the pressure subsides. Keep aside.

In a vessel, heat little oil and temper with mustard seeds. Once mustard seeds starts to pop, add in cumin, fenugreek.

Then, add the sliced onion, green chillies and curry leaves. When the onion becomes translucent, add in chopped tomato and saute till it turns mushy.

Add in pumpkin cubes and saute for 2 minutes.

Now, add in sambar powder, turmeric, asafoetida and saute for few seconds.

Add in tamarind extract, enough water and bring it to boil. Then add the mashed dal, salt and coriander leaves and cook it till the pumkin is done.

Serve!

Pictorial:

Keep all your ingredients ready. Soak tamarind in water and extract its juice

Wash the toor dal and take it in a pressure cooker. Cook adding turmeric and enough water for 4 whistles over medium flame.

Peel the skin of pumpkin and cut them into cubes.

In a vessel, heat little oil, add mustards seeds. When it pops, add in cumin and fenugreek seeds

Then add in chopped onion, slitted green chillies and curry leaves.

When the onion becomes translucent, add in chopped tomato and saute till it turns mushy

Then, add the cubed pumpkin and saute for 2 minutes

Add in 2 teaspoon of sambar powder and saute for 30 seconds

Add a generous pinch of asafoetida

Then, add the tamarind extract and enough water. Boil it for 5 to 10 minutes

Meanwhile, mash the cooked dal

Add this cooked dal

salt to taste

and coriander leaves. Boil it till the pumpkin gets cooked

When the pumpkin is cooked, put off the flame

Serve!