pumpkin sambar | poosanikai sambar

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. a no onion no garlic and vegan recipe.

pumpkin sambar recipe, poosanikai sambar

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. i have already shared recipes of lobia pumpkin sambar and pumpkin erissery

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.

you can serve poosanikai sambar with idli, dosa, uttapam and even steamed rice.

how to make pumpkin sambar

a) making tamarind pulp

1. in a bowl soak 1 tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.

making pumpkin sambar recipe

2. then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.

making pumpkin sambar recipe

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.

making pumpkin sambar recipe

4. add ¼ teaspoon turmeric powder and salt as per taste.

making pumpkin sambar recipe

5. add 1 cup of water.

making pumpkin sambar recipe

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.

making pumpkin sambar recipe

7. cover the bowl with a lid.

making pumpkin sambar recipe

8. cover and pressure cook dal for 7 to 8 whistles or 10 to 11 minutes on medium flame.

making pumpkin sambar recipe

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.

making pumpkin sambar recipe

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.

pumpkin for making pumpkin sambar recipe

11. add 1 pinch turmeric powder and 1 cup water.

pumpkin for making pumpkin sambar recipe

12. cover the pan and cook pumpkin on a low to medium flame till its tender.

pumpkin for making pumpkin sambar recipe

13. in between do check when the pumpkin is cooking.

pumpkin for making pumpkin sambar recipe

14. the pumpkin cubes should be cooked and tender, but do not overcook them or make them mushy.

pumpkin for making pumpkin sambar recipe

making pumpkin sambar

15. when the pumpkin cubes are cooked, add the tamarind pulp.

pumpkin for making pumpkin sambar recipe

16. add 1 to 1.5 tablespoon sambar powder. mix very well.

pumpkin for making pumpkin sambar recipe

17. then add the mashed dal.

making pumpkin sambar recipe

18. mix well.

making pumpkin sambar recipe

19. add ½ cup water or as required. for a thicker poosanikai sambar, add less water.

making pumpkin sambar recipe

20. stir and mix again.

making pumpkin sambar recipe

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 pumpkin sambar recipe

making tempering for pumpkin sambar

22. heat 2 tablespoons sesame oil (gingelly oil) in small pan or tadka pan. add 1 teaspoon mustard seeds.

making pumpkin sambar recipe

23. let the mustard seeds crackle.

making pumpkin sambar recipe

24. when the mustard seeds crackle, then add 10 to 12 curry leaves and 1 to 2 dry red chilies (broken and seeds removed).

making pumpkin sambar recipe

25. immediately add 1 pinch of asafoetida (hing).

making pumpkin sambar recipe

26. mix well and fry till the curry leaves become crisp and the red chilies change color. do not burn the red chilies.

making pumpkin sambar recipe

27. switch off the flame and immediately add the tempering mixture in pumpkin sambar.

making pumpkin sambar

28. cover and let the flavors infuse for 4 to 5 minutes.

pumpkin sambar

29. then serve poosanikai sambar with steamed rice or with idli or dosa or rava uttapam.

poosanikai sambar, pumpkin sambar
few more sambar varieties for you!

Pumpkin Sambar

5 from 2 votes
pumpkin sambar is a delicious south indian sambar variety made with yellow pumpkin.
pumpkin sambar recipe, poosanikai sambar recipe, yellow pumpkin sambar recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:south indian,tamil nadu
Servings (change the number to scale):4
(1 CUP = 250 ML)

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)

Nutrition Facts
Pumpkin Sambar
Amount Per Serving
Calories 193 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 20mg1%
Potassium 628mg18%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 5520IU110%
Vitamin C 71.8mg87%
Calcium 62mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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