Pumpkin Sambar – பூசணி சாம்பார்
Ingredients
- Pumpkin – 1/2
- Toor dal – 250g
- Urad dal – 1 tsp
- Asafoetida – A pinch
- Red Chilli powder – 1 tsp
- Turmeric powder – 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Small Onions – 3
- Tomato – 1
- Coconut – 1/2
- Tamarind – 1 lemon size
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Coriander seeds – 1 tbsp
- Fenugreek seeds – 1/4 tsp
- Cumin seeds – 1 tsp
- Peppercorns – 1 tsp
- Red Chillies – 4
- Curry leaves – 20
- Asafoetida – 1/2 tsp
- Mustard seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – Required
- Oil – Required
- Curry leaves – Few
- Coriander leaves – Few
How to Prepare
Total Preparation Time: 20-30 minutes
- Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
- Cut onions in two pieces, chop garlic cloves, chop tomato, grind coconut like a paste and keep aside
- Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
- Then add coriander seeds and fry them for 2 minutes and keep aside
- Fry Fenugreek seeds till it become browned and keep aside
- Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
- Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
- Take a pan, heat oil and add cumin seeds, fennel seeds, fenugreek seeds, mustard seeds
- Wash and soak toor dal for 1 hour keep aside
- Cut pumpkin like small cubes, clean it well and keep aside
- Take a pan, add toor dal, onions, asafoetida and add water
- Close it and boils them for 10 minutes, turn off the flame
- Mash the toor dal using sambar laddle nicely
- After that add tomatoes, pumpkin, 500ml water, turmeric powder, red chilli powder, salt
- And mix it well, close the lid and cook it for another 5 minutes
- After that open the lid, stir it once then add turmeric juice, prepared sambar powder and mix it well
- Cook it in low flame for 15 minutes till the raw smell of turmarind goes off and sambar become thick
- In the mean time, take another pan, heats up with oil, add mustard seeds, urad dal
- Once it crackle, add red chillies, curry leaves, asafoetida
- Add this seasoning into the sambar and mix it well
- Close the pan and cook for 2 minutes, finally turn off the flame and garnish with coriander leaves
- Now the delicious Pumpkin sambar is ready for serve
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