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.

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 lobia pumpkin sambar and pumpkin erissery recipe.

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.

this pumpkin sambar recipe is a no onion no garlic recipe. it has sweet tones coming from the pumpkin and taste too good.

pumpkin sambar goes well with idli, dosa, uttapam and even steamed rice.

few more sambar varieties for you!

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pumpkin sambar

Name: pumpkin sambar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon tamarind; ¼ cup hot water; 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); 250 grams pumpkin (or 2 cups chopped pumpkin (kaddu)); 1 cup water; 1 pinch turmeric powder; salt (as required); 1 to 1.5 tablespoon sambar powder; ½ cup water (or add as required); 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))

5 from 2 votes

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

pumpkin sambar is a delicious south indian sambar variety made with yellow pumpkin.

pumpkin sambar recipe, poosanikai sambar recipe, yellow pumpkin sambar recipe

Course:main course

Cuisine:south indian,tamil nadu

Servings:4

Calories:193

Author:Dassana Amit

INGREDIENTS FOR pumpkin sambar

(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 pumpkin 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

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 for pumpkin sambar

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

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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.

cooking pumpkin to make pumpkin sambar

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.