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 in Tamil language. Just like any other sambar recipe, this is also an easy and simple one, yet embracing all the lovely flavors of the ingredients used in it. This recipe is also a no onion, no garlic and vegan one.
I often make different varieties of sambar and Kuzhambu. This pumpkin sambar is also one of the sambar variety I make. Pumpkin is a versatile veggie and can be used in many recipes.
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 varieties where only one vegetable is used. This pumpkin sambar is one such delicious sambar variety. It has sweet tones coming from the pumpkin and tastes too good.
The most apt way of consuming this Poosanikai Sambar is to serve it piping hot with the usual South Indian snack dishes like idlis, dosas and uttapams. But nothing can actually come close to the combination of steamed rice being paired with this sambar..
How to make Pumpkin Sambar
A) making tamarind pulp
1. In a bowl soak 1 tablespoon of 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 lentils
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 of water.
6. Place the bowl in a stovetop pressure cooker. Also in the pressure cooker add 1.5 cups of 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, then only 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
10. Rinse, peel and chop 250 grams pumpkin in large pieces. Add the chopped pumpkin in a pan. You will need 2 cups of chopped pumpkin. If you want you can keep the peels on the pumpkin.
11. Add 1 pinch of turmeric powder and 1 cup water.
12. Cover the pan and cook the 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 overcook 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 tablespoons of Sambar Powder. Stir and mix very well.
17. Then add the mashed dal.
18. Stir and mix well.
19. Add ½ cup water or as required. You can keep the consistency of this sambar according to your preferences. 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 it 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 poosanikai sambar with steamed rice or with idli or dosa or rava uttapam.
Few more Sambar varieties for you!
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Pumpkin Sambar | Poosanikai Sambar
Ingredients
for tamarind pulp
- 1 tablespoon tamarind
- ¼ cup hot water
for cooking lentils
- ½ cup tuvar dal (pigeon pea lentils or arhar dal)
- ¼ teaspoon turmeric powder
- 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
- 1 cup water
- 1 pinch turmeric powder
- salt as required
other ingredients
- 1 to 1.5 tablespoon Sambar Powder
- ½ cup water or add as required
for tempering 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
- 1 pinch asafoetida (hing)
Instructions
making tamarind pulp
- 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 lentils
- 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 overcook 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 the 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 the sambar.
- Cover and let the flavors infuse for 4 to 5 minutes.
- Then serve poosanikai sambar with steamed rice or with idli or dosa of your choice like
Nutrition Info (Approximate Values)
This Pumpkin Sambar post from archives first published in January 2018 has been updated and republished on January 2023.
I love this recipe (especially the sweet tang of the tamarind), and I actually make it all in one pot (first the lentils, then the pumpkin) which makes it extra convenient!
Thanks a lot Karine.