pumpkin sambar recipe with step by step pics. this is a delicious south indian sambar variety made with yellow pumpkin. its also called as poosanikai sambar recipe in tamil language. i often make different varieties of sambar and kuzhambu. this pumpkin sambar is also one of the sambar variety i make. i have already shared lobia pumpkin sambar.
while making any sambar, always use a good quality and aromatic sambar powder. homemade sambar powder is always better. i have here used homemade mysore sambar powder which is a really good sambar powder.
usually sambar is made with an array of mix vegetables. yet there are many sambar recipes where only one vegetable is used. this pumpkin sambar is such a sambar recipe. a few more sambar varieties which uses just one vegetable are:
this pumpkin sambar recipe is a no onion no garlic recipe. it has sweet tones coming from the pumpkin and taste too good.
pumpkin is a versatile veggie and can be used in many recipes. some pumpkin recipes from various regional indian cuisines i have shared are:
pumpkin sambar goes well with idli, dosa, uttapam and even steamed rice.
pumpkin sambar recipe below:
pumpkin sambar recipe
ingredients (1 cup = 250 ml)
for tamarind pulp:
- 1 tablespoon tamarind
- ¼ cup hot water
for cooking dal:
- ½ cup tuvar dal (pigeon pea lentils or arhar dal)
- ¼ teaspoon turmeric powder (haldi)
- 1 cup water to be added to dal
- 1.5 cups water to be added in cooker
for cooking pumpkin:
- 250 grams pumpkin or 2 cups chopped pumpkin (kaddu)
- 1 cup water
- 1 pinch turmeric powder
- salt as required
other ingredients for sambar:
- 1 to 1.5 tablespoon sambar powder
- ½ cup water or add as required
for tempering pumpkin sambar:
- 2 tablespoons sesame oil (gingelly oil)
- 1 teaspoon mustard seeds
- 1 to 2 dry red chilies - broken and seeds removed
- 10 to 12 curry leaves (kadi patta)
- 1 pinch asafoetida (hing)
how to make pumpkin sambar recipe
making tamarind pulp for sambar:
in a bowl soak 1 tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.
then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.
cooking dal:
rinse ½ cup tuvar dal (pigeon pea lentils) a couple of times in water. take the lentils in a medium sized bowl.
add ¼ teaspoon turmeric powder and salt as per taste.
add 1 cup water.
place the bowl in a pressure cooker. in the pressure cooker add 1.5 cups water. here i have used pot in pot method of cooking both rice and dal. you can also just cook dal alone in the pressure cooker. if cooking dal directly in the pressure cooker, then add 2 to 2.5 cups water. cover the bowl with a lid.
cover and pressure cook dal for 7 to 8 whistles or 10 to 11 minutes on medium flame.
when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy. mash dal with a spoon or wired whisk. cover and keep aside.
cooking pumpkin:
rinse, peel and chop 250 grams pumpkin in large pieces. add the chopped pumpkin in a pan. you will need 2 cups chopped pumpkin. if you want you can keep the peels on the pumpkin.
add 1 pinch turmeric powder and 1 cup water.
cover the pan and cook pumpkin on a low to medium flame till its tender. in between do check when the pumpkin is cooking.
the pumpkin cubes should be cooked and tender, but do not over cook them or make them mushy.
making pumpkin sambar:
when the pumpkin cubes are cooked, add the tamarind pulp.
add 1 to 1.5 tablespoon sambar powder. mix very well. then add the mashed dal. mix well.
add ½ cup water or as required. for a thicker sambar, add less water.
stir and mix again.
simmer pumpkin sambar on low to medium flame for 6 to 7 minutes. the raw aroma of tamarind should go away. switch off the flame after simmering for 6 to 7 minutes. then cover the pan and keep aside.
making tempering for pumpkin sambar:
heat 2 tablespoons sesame oil (gingelly oil) in small pan or tadka pan.
add 1 teaspoon mustard seeds and let them crackle.
when the mustard seeds crackle, then add 10 to 12 curry leaves and 1 to 2 dry red chilies (broken and seeds removed).
immediately add 1 pinch of asafoetida (hing).
mix well and fry till the curry leaves become crisp and the red chilies change color. do not burn the red chilies.
switch off the flame and immediately add the tempering mixture in pumpkin sambar.
cover and let the flavors infuse for 4 to 5 minutes.
then serve pumpkin sambar with steamed rice or with idli or dosa of your choice like
how to make pumpkin sambar recipe:
a) making tamarind pulp:
1. in a bowl soak 1 tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.
2. then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.
b) cooking dal:
3. rinse ½ cup tuvar dal (pigeon pea lentils) a couple of times in water. take the lentils in a medium sized bowl.
4. add ¼ teaspoon turmeric powder and salt as per taste.
5. add 1 cup water.
6. place the bowl in a pressure cooker. also in the pressure cooker add 1.5 cups water. here i have used pot in pot method of cooking both rice and dal to save time and fuel. you can also just cook dal alone in the pressure cooker. if cooking dal directly in the pressure cooker, then add 2 to 2.5 cups water.
7. cover the bowl with a lid.
8. cover and pressure cook dal for 7 to 8 whistles or 10 to 11 minutes on medium flame.
9. when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy. mash dal with a spoon or wired whisk. cover and keep aside.
c) cooking pumpkin:
10. rinse, peel and chop 250 grams pumpkin in large pieces. add the chopped pumpkin in a pan. you will need 2 cups chopped pumpkin. if you want you can keep the peels on the pumpkin.
11. add 1 pinch turmeric powder and 1 cup water.
12. cover the pan and cook pumpkin on a low to medium flame till its tender.
13. in between do check when the pumpkin is cooking.
14. the pumpkin cubes should be cooked and tender, but do not over cook them or make them mushy.
making pumpkin sambar:
15. when the pumpkin cubes are cooked, add the tamarind pulp.
16. add 1 to 1.5 tablespoon sambar powder. mix very well.
17. then add the mashed dal.
18. mix well.
19. add ½ cup water or as required. for a thicker poosanikai sambar, add less water.
20. stir and mix again.
21. simmer pumpkin sambar on low to medium flame for 6 to 7 minutes. the raw aroma of tamarind should go away. switch off the flame after simmering for 6 to 7 minutes. then cover the pan and keep aside.
making tempering for pumpkin sambar:
22. heat 2 tablespoons sesame oil (gingelly oil) in small pan or tadka pan. add 1 teaspoon mustard seeds.
23. let the mustard seeds crackle.
24. when the mustard seeds crackle, then add 10 to 12 curry leaves and 1 to 2 dry red chilies (broken and seeds removed).
25. immediately add 1 pinch of asafoetida (hing).
26. mix well and fry till the curry leaves become crisp and the red chilies change color. do not burn the red chilies.
27. switch off the flame and immediately add the tempering mixture in pumpkin sambar.
28. cover and let the flavors infuse for 4 to 5 minutes.
29. then serve pumpkin sambar with steamed rice or with idli or dosa or rava uttapam.
