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Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts
Showing posts with label SAMBHAR VARIETIES FOR LUNCH. Show all posts

June 2, 2018

Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

Palak sambar
We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar


Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Palak / Spinach / Pasalai Keerai - 1 cup
  • Toor dal - 1/3 cup
  • Tamarind - Big gooseberry size
  • Sambar powder – 1 to 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Big onion / small onions - 1 no / 15 nos
  • Curry leaves - Few
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds / methi seeds - 1/8 tsp
  • Red chilli - 1 no
  • Asafetida / Hing - 1/4 tsp

METHOD

  1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
  2. Pressure cook toor dal in enough water and mash it.
  3. Heat oil in a kadai. Temper and saute onion, curry leaves.
  4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
  5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
  6. Transfer to a bowl and serve hot with plain rice adding ghee.Enjoy !

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside. 
    Palak sambar recipe Palak sambar recipe
  • Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent.
    Palak sambar recipe
  • Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing.
Palak sambar recipe
  • Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar.
  • Palak sambar recipe
  • Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee.
  • Enjoy!
    Palak sambar recipe

Note

  • Adjust the amount of sambar powder and red chillies as per your taste.
  • Do not use tomato as the combination of palak and tomato is not good for people with kidney stones.
  • For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.
Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !
Spinach sambar recipe

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April 7, 2018

Ponnanganni Keerai Sambar Recipe

Ponnanganni keerai sambar recipe
 Recently my MIL gave me a big bunch of Ponnanganni keerai from our Salem house backyard. It is known as Dwarf copper leaf Alternanthera sessilis) in English, ‎Gudari Sag in Hindi, ‎Ponnaganti Koora in Telugu, ‎Honagonne soppu in Kannada, ‎Kozuppa, Ponnankanni in Malayalam.There are two varieties available in the market. One is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni. In this sambar recipe, I have used the one with pink leaves. This keerai has so many health benefits. Its very good for eyes, helps to reduce body heat, cures piles, head ache, asthma and many more. I prepared this sambar for rice following my MIL’s keerai sambar recipe. It tasted so good. We loved it very much more than Ponnanganni keerai poriyal or kootu. You too give a try. Lets see how to make Ponnanganni keerai sambar recipe with step by step pictures.

Do check out my Keerai sambar recipe, Keerai kootu, Arai Keerai masiyal.

Ponnanganni keerai sambar recipe

Ponnanganni Keerai Sambar Recipe


Ponnanganni Keerai Sambar Recipe Ponnanganni keerai sambar recipe for rice
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 3-4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup = 250ml
  • Toor dal - 1/3 cup
  • Ponnanganni keerai / Dwarf copper leaves - 1 cup
  • Turmeric powder - 1/8 tsp
  • Cooking oil - 1 tsp
  • Salt & Water - as needed
  • Tamarind – Big gooseberry size
To temper & saute
  • Cooking oil / ghee - 1 tbsp
  • Methi seeds - 1/8 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli or green chilli - 2 nos ( Pinched into two)
  • Big onion  or small onions - 1 no / 10 nos
  • Curry leaves - Few
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Asafetida / hing - 1/8 tsp
METHOD
  1. Pluck the leaves of keerai and set aside.Soak tamarind in 1 cup of water.
  2. In a pressure cooker base, heat 1 tsp of oil and saute the keerai for few minutes.
  3. Add toor dal, turmeric powder, water and pressure cook everything for 2 whistles in very low flame.
  4. Remove the lid after steam is released. Mash the dal well and set aside.
  5. Heat oil in a kadai and splutter mustard seeds, methi , cumin seeds, red chillies. Saute big onion or small onion till transparent.
  6. Add tamarind extract, sambar powder, turmeric powder, hing and salt. Boil till tamarind smell goes off.
  7. Now add the cooked dal + keerai and boil for few minutes. Remove and transfer to a bowl.
  8. Serve hot with plain rice adding few drops of ghee.
METHOD - STEP BY STEP PICTURES
  • Wash the keerai leaves and set aside. Soak tamarind in 1 cup of water and take the extract. Peel and slice onions. Heat oil in a pressure cooker with 1 tsp of cooking oil. Saute the leaves for one minute.

  • Add toor dal, turmeric powder, few drops of cooking oil. Let it pressure cook in very low flame for 2 whistles. Remove the lid after the steam is released. Mash the dal using a whisk and set aside.
    Ponnanganni keerai sambar
  • Heat oil in a kadai and splutter methi seeds, mustard seeds and cumin seeds. Saute red chilli or green chilli, curry leaves and onion. Saute till onion becomes transparent.

  • Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil for few minutes till nice aroma comes.
    Ponnanganni keerai sambar
  • Now add the cooked dal + keerai. Mix well and boil for 3 minutes till the desired consistency is reached. Add more water based on the thickness of sambar.

  • Switch off the flame and transfer the sambar to a bowl.Serve with plain rice adding few drops of ghee. Enjoy !
    Ponnanganni keerai sambar

Note

  • You can replace sambar powder with 1 tsp of dhania powder + 1 tsp of red chilli powder.
  • Adjust the quantity of keerai as you wish. I like to add more keerai in the sambar.
  • Reduce the number of red chillies for less spicy sambar.


Try this healthy ponnanganni sambar for rice and enjoy !
 Ponnanganni keerai sambar
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March 16, 2018

Cabbage Sambar Recipe - Muttaikose Sambar For Rice

cabbage sambar
I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

muttaikose sambar recipe

Cabbage Sambar Recipe


Cabbage Sambar Recipe

South Indian style cabbage sambar recipe


Cuisine: South Indian
Category: Sambar Recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

To Pressure cook( 1 cup = 250ml)
  • Toor Dal - 1/4 cup
  • Water - 2 cups
  • Cabbage - 1 cup ( thinly sliced)
  • Small onions or big onion - 10 nos / 1no ( Optional)
  • Turmeric powder - 1/4 tsp
  • Curry leaves - Few
  • Cooking oil - Few drops

  • Tamarind - Big gooseberry size
  • Sambar powder – 1/2 tsp
  • Hing / asafetida – a pinch
  • Jaggery – 2 pinches
To saute and grind
  • Cooking oil - 2 tsp
  • Coriander seeds / Dhania - 1.5 tsp
  • Chana dal - 1.5 tsp
  • Urad dal - 1 tsp
  • Methi seeds / fenugreek seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli - 4 nos ( use 6 nos for spicy sambar)
  • Grated coconut - 2 tsp
  • Water - to grind to paste
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves – Few
  • Red chilli – 1 no
  • Coriander leaves - to garnish

METHOD


  1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
  2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
  3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
  4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
  5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

METHOD - STEP BY STEP PICTURES

  • Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.
  •  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside.
    cabbage sambar recipe
  • Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water.
    cabbage sambar recipe
  • Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick.
    cabbage sambar recipe
  • Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee.
  • Enjoy this cabbage sambar with any poriyal and papad/ appalam.cabbage sambar recipe

Note

  • Adjust the quantity of red chillies as per the taste.
  • Tempering in ghee adds a nice flavor to this sambar. Do not skip it.
  • Do the tempering only at the end.
  • Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !
cabbage sambar recipe

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January 15, 2018

Pongal Kuzhambu – Pongal Festival Sambar With Mixed Vegetables

Pongal kuzhambu
People in Tamil nadu prepare Pongal kuzhambu on Pongal festival day adding 5 or 7 vegetables. We call it as 7 kai kuzhambu or kootu in Tamil. There are many versions for Pongal kuzhambu. It differs based on their custom. In Chettinad region, people make it without adding any dal or coconut. But this version is a no onion, no garlic Arachu vitta sambar kind of Pongal kuzhambu I learnt from my friend Shalini. But the quantity of dal and coconut used is very less for this kuzhambu. It is prepared with freshly roasted & ground spices. So its too flavorful just like Brahmin’s style arachuvitta sambar. Shalini told me to use 5 vegetables. So I blindly followed her recipe and came up with this version. If you are making on a normal day, you can skip all these vegetables and use yellow pumpkin alone. This pongal festival sambar tastes good with white pongal / Paal pongal, rice, ven pongal and idli,dosa. Friends If you are planning to make Pongal kuzhambu with mixed vegetables in sambar taste, you can follow this recipe. You will like it for sure.Next year before Pongal festival, I will try to share Chettinad Pongal Kuzhambu Recipe. Now lets see how to make no onion, no garlic pongal festival kuzhambu with step by step pictures.

Check out my Brahmin style Thalagam kuzhambu recipe too !
Pongal festival kuzhambu

Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival


Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival

No onion, no garlic mixed vegetable kuzhambu for Pongal festival day !


Cuisine: South Indian
Category: Sambar
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Mixed vegetables - 1.5 cups ( 5 cluster beans, 1/2 raw banana, 1/2 sweet potato, 4 pumpkin pieces, 1/2 cup of mochai)
  • Toor dal - 2 tbsp
  • Tamarind - Medium gooseberry size
  • Green chilli - 2 nos
  • Asafetida / Hing - A pinch
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To roast & grind
  • Cooking oil - 1 tsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Pepper corns - 2 nos
  • Cumin seeds / Jeera - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Raw rice - 1/4 tsp
  • Red chillies - 3 to 5 nos
  • Grated coconut - 1 tbsp
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves - to garnish

METHOD

  1. Wash and soak toor dal. Chop all the vegetables and keep aside.
  2. In a pressure cooker base, take toor dal and add vegetables, green chillies.
  3. Cook for 2 whistles in low flame. Open and mash the dal.
  4. To the cooked dal, add tamarind extract, roasted & ground masala.
  5. Boil for few minutes. Temper mustard seeds, curry leaves and add to sambar.
  6. Garnish with coriander leaves. Serve hot with white pongal / Paal pongal.

METHOD - STEP BY STEP PICTURES

  • Wash and soak toor dal in a cooker base. Wash and chop all the vegetables into cubes and set aside. Soak tamarind in 1/2 cup of water. Take the extract and keep aside.
    pongal kuzhambu
  • Add chopped vegetables to toor dal. Add slit green chilli. Add required water, turmeric powder and cook for 2 whistles in low flame. Remove the lid after steam is released. Mash the dal well. Set aside.
    pongal kuzhambu
  • Heat 1 tsp oil in a kadai. Roast all the ingredients given under “to roast and grind” and grind to a smooth paste.
    pongal kuzhambu
  • Add this paste and tamarind extract to the cooked dal.Mix well and boil for few minutes till its raw smell goes off. 
    pongal kuzhambu
  • Temper mustard seeds, curry leaves in ghee and add to sambar.Garnish with coriander leaves and serve with white pongal / Paal pongal. This sambar tastes good with idli , dosa too.
    pongal kuzhambu
  • Enjoy !

Note

  • Adjust the quantity of red chilli as per your taste.
  • Do not add more tamarind.
  • You can skip toor dal if you want to make this kuzhambu without dal. But adjust the quantity of coconut and roasting spices to give thickness to kuzhambu.
Try this yummy Pongal kuzhambu with 5 vegetables and enjoy !
Pongal sambar
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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.
Kerala sambar recipe without coconut
For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
Do check out my Kerala Ulli Sambar For Idli, Dosa.

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November 13, 2016

Cluster Beans Sambar Recipe – Kothavarangai Sambar

Kothavarangai sambar recipe
Cluster beans sambar ( Kothavarangai sambar in Tamil ) is my FIL’s favorite sambar recipe for rice. Today my in-laws visited my place.So I prepared this sambar and cauliflower poriyal for lunch. Even I love kothavarangai sambar more than kothavarangai poriyal or kothavarangai poricha kuzhambu. I learnt this recipe from my MIL. But I make a quick version in pressure cooker. It can be done easily in one pot. For variations, you can use green beans/ French beans as well. Do try this sambar with cluster beans for rice. I am sure you will love it. Lets see how to make cluster beans sambar with step by step photos !
Check out my 30 kuzhambu varieties recipes too !

Kothavarangai sambar recipe

Cluster beans sambar recipe


Cluster beans sambar recipe Cluster beans sambar recipe / Kothavarangai sambar for rice
Cuisine: Indian
Category: Sambar recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Cluster beans - 20 nos
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Salt & water - as needed
  • Tamarind - Big gooseberry size
  • Sambar powder - 2 tsp
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Small onions - 10 nos
  • Green chillies - 2 nos ( slit)
  • Curry leaves - few
  • Hing/Asafetida - 1/4 tsp
  • Coriander leaves - to garnish
  • Ghee – 2 tsp ( to add at the end)
METHOD

  • Wash and chop the cluster beans of 2 inches size. Chop and Discard the tail portion of cluster beans. Peel the small onion, slit the green chillies. Soak tamarind in 1 cup of hot water for 10 minutes and take the extract. Set aside.
    Kothavarangai sambar recipe

  • In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds, cumin seeds and curry leaves.After the mustard seeds splutter, add the slit green chillies, curry leaves, chopped cluster beans and small onions. Saute until onions turn transparent and cluster beans turns dark green in color. Kothavarangai sambar recipe
  • To this, add 2.5 cups of water, toor dal, turmeric powder and mix well. Pressure cook in very low flame for 1 whistle. It takes nearly 10-12 minutes. After the steam is released completely, open the cooker and mash the dal well with a whisk. After the dal turns mushy, add the tamarind extract, sambar powder, salt and hing. Roll boil well till the raw smell leaves. Lastly add the chopped coriander leaves, boil for a minute and switch off the flame .Cluster beans sambar
    Cluster beans sambar recipe
  • Transfer the sambar to a serving bowl and add 2 tsp of ghee. Cover with a lid. Serve with hot rice, poriyal/curry and papad/appalam. Enjoy !

Note
  • Add more sambar powder if you want spicy sambar.
  • Sauting cluster beans gives a nice flavor to this sambar.
  • You can use French beans/green beans instead of cluster beans.
  • You can also add 1 chopped tomato along with onions for variation.
Delicious cluster beans sambar is ready to serve with rice !
Cluster beans sambar
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June 21, 2016

Pumpkin Sambar Recipe – Poosanikai Sambar–Parangikai Sambar

pumpkin sambar
Pumpkin sambar is my recent try in pumpkin recipes. Usually I make red or yellow Pumpkin gravy or pumpkin poriyal ( Manjal Poosanikai/Parangikai in Tamil, Mathanga in Malayalam, Kumbalakayi in Kannada, Kaddoo in Hindi) – My mil’s recipes for our lunch. Both are my favorite recipes. But Sendhil doesn’t like them. So I have to make some other kuzhambu or side dish specially for him whenever I cook Pumpkin.  Recently he suggested me to try pumpkin sambar for rice instead of making other dishes with it. Usually I add few pieces of yellow pumpkin in my hotel idli sambar recipe to get the mild sweetness. But this is the first time, I am making manjal poosanikai sambar for rice. So I asked the recipe from my MIL, combined it with my mixed vegetable sambar recipe and made it for our lunch along with Vendakkai poriyal. Sendhil liked it very much and ate all the pumpkin pieces happily.He told sambar tastes much better than pumpkin chutney and poriyalHappy. Abbaaa, I am feeling relieved that I can make him eat pumpkin with this sambar recipeWinking. Friends, do try this easy and yummy poosanikai sambar/pumpkin sambar for your lunch. You can have this sambar with idli,dosa too. Ok, lets see how to make it with step by step photos !
Parangikai sambar

Pumpkin sambar recipe


Pumpkin sambar recipe Pumpkin sambar/poosanikai sambar recipe for rice
Cuisine: South Indian
Category: Sambar recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
To pressure cook
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Water - 2 cups
  • Poosanikai/Pumpkin pieces - 12 cubes
To temper & saute
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds/Vendhayam - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli – 1no ( pinched)
  • Curry leaves - few
  • Hing/Asafetida - 1/8 tsp
  • Big onion or small onion – 1 no / 10 nos
  • Green chilli - 2 nos (slitted)
  • Sambar powder - 2 tsp
  • Dhania powder - 1 tsp
  • Red chilli - 1 no
  • Ghee - 2 tsp ( to add at the end)
  • Coriander leaves – few ( to garnish)
METHOD

  • Soak tamarind in 1 cup of warm water for 15 minutes.Wash and soak toor dal adding 2 cups of water, turmeric powder and cooking oil. Wash and peel the skin of pumpkin and cut into big sized cubes as shown in the pic below. You can also chop it with skin because skin becomes soft after pressure cooking. Take the pieces in a small bowl that fits in the cooker and keep it inside the cooker without adding water. Let the dal pressure cook for one or two whistles in very low flame. Open the cooker after the steam is released and remove the pumpkin bowl. Mash the dal well with a ladle.
Pumpkin sambar recipe
  • Chop the onions, slit green chillies and keep it ready. In a kadai, heat oil and temper mustard seeds, methi seeds.Once they start to splutter, add the urad dal, cumin seeds, pinched red chilli and curry leaves. Add sliced onion, slitted green chillies and saute until onion turns transparent.
Pumpkin sambar recipe
  • Now add 1 cup of tamarind extract, sambar powder, dhania powder, turmeric powder, salt and cooked pumpkin pieces. Add raw hing and few torn curry leaves while the sambar boils. Let it boil for 5 minutes. Add 1/2 cup of more water in the middle if needed.
Pumpkin sambar recipe
  • Now add the cooked & mashed toor dal. Mix well and let the sambar boil for another 3-4 minutes or till the desired thickness is reached. Switch off the flame and transfer the sambar to a bowl.Garnish it with coriander leaves and add 2 tsp of ghee.Cover it with a plate and serve after 30 minutes standing time. Mix with hot rice and enjoy with any poriyal and appalam !
Pumpkin sambar recipe

Pumpkin sambar recipe
    Enjoy !

Note
  • The spiciness level would be normal for this sambar. If you want more spicy sambar, add more green chillies or some red chilli powder along with dhania powder.
  • You can use red pumpkin or white pumpkin too. But chop them into big pieces so that it doesn’t become mushy while pressure cooking. Never cook pumpkin pieces along with dal. Keep them in a separate box inside cooker but do not add water. This helps to cook the pumpkin soft and it retains its shape too.
Enjoy this yummy yellow pumpkin sambar with plain rice and poriyal.Tastes yumm !!
Pumpkin sambar recipe
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