Pumpkin sambar recipe with step-by-step pics. It is a scrumptious South Indian sambar selection made with yellow pumpkin. Its additionally known as as poosanikai sambar in Tamil language. Similar to some other sambar recipe, that is additionally a straightforward and easy one, but embracing all the beautiful flavors of the elements utilized in it. This recipe can be a no onion, no garlic and vegan one.
I typically make completely different sorts of sambar and Kuzhambu. This pumpkin sambar can be one of many sambar selection I make. Pumpkin is a flexible veggie and can be utilized in lots of recipes.
Whereas making any sambar, at all times use high quality and fragrant sambar powder. Selfmade sambar powder is at all times higher. I’ve right here used home made mysore sambar powder which is a very good sambar powder.
Normally sambar is made with an array of combine greens. But there are lots of sambar varieties the place just one vegetable is used. This pumpkin sambar is one such scrumptious sambar selection. It has candy tones coming from the pumpkin and tastes too good.
Essentially the most apt means of consuming this Poosanikai Sambar is to serve it piping scorching with the same old South Indian snack dishes like idlis, dosas and uttapams. However nothing can truly come near the mix of steamed rice being paired with this sambar..
Step-by-Step Information
The best way to make Pumpkin Sambar
A) making tamarind pulp
1. In a bowl soak 1 tablespoon of tamarind and ¼ cup heat or scorching water for 20 to half-hour.
2. Then later squeeze the soaked tamarind pulp within the water. Maintain this tamarind pulp apart.
B) Cooking lentils
3. Rinse ½ cup tuvar dal (pigeon pea lentils) a few occasions in water. Take the lentils in a medium-sized bowl.
4. Add ¼ teaspoon turmeric powder and salt as per style.
5. Add 1 cup of water.
6. Place the bowl in a stovetop strain cooker. Additionally within the strain cooker add 1.5 cups of water.
Right here I’ve used pot in pot technique of cooking each rice and dal to avoid wasting time and gasoline. You may as well simply prepare dinner dal alone within the strain cooker. If cooking dal straight within the strain cooker, then add 2 to 2.5 cups water.
7. Cowl the bowl with a lid.
8. Cowl and strain prepare dinner dal for 7 to eight whistles or 10 to 11 minutes on medium flame.
9. When the strain settles down by itself, then solely open the lid and verify the dal. The dal needs to be utterly cooked and mushy. Mash dal with a spoon or wired whisk. Cowl and hold apart.
Cooking pumpkin
10. Rinse, peel and chop 250 grams pumpkin in massive items. Add the chopped pumpkin in a pan. You have to 2 cups of chopped pumpkin. If you would like you’ll be able to hold the peels on the pumpkin.
11. Add 1 pinch of turmeric powder and 1 cup water.
12. Cowl the pan and prepare dinner the pumpkin on a low to medium flame until its tender.
13. In between do verify when the pumpkin is cooking.
14. The pumpkin cubes needs to be cooked and tender, however don’t 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 blend very effectively.
17. Then add the mashed dal.
18. Stir and blend effectively.
19. Add ½ cup water or as required. You may hold the consistency of this sambar in line with your preferences. For a thicker poosanikai sambar, add much less water.
20. Stir and blend once more.
21. Simmer pumpkin sambar on low to medium flame for six to 7 minutes. The uncooked aroma of tamarind ought to go away. Change off the flame after simmering for six to 7 minutes. Then cowl the pan and hold it apart.
Making tempering for pumpkin sambar
22. Warmth 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 pink chilies (damaged and seeds eliminated).
25. Instantly add 1 pinch of asafoetida (hing).
26. Combine effectively and fry until the curry leaves develop into crisp and the pink chilies change coloration. Don’t burn the pink chilies.
27. Change off the flame and instantly add the tempering combination in pumpkin sambar.
28. Cowl and let the flavors infuse for 4 to five minutes.
29. Then Serve poosanikai sambar with steamed rice or with idli or dosa or rava uttapam.
Few extra Sambar varieties for you!
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Pumpkin Sambar | Poosanikai Sambar
Pumpkin sambar is a scrumptious South Indian sambar selection made with yellow pumpkin.
Prep Time 20 minutes
Prepare dinner Time 20 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
cooking lentils
Rinse ½ cup tuvar dal (pigeon pea lentils) a few occasions in water. Take the lentils in a medium sized bowl.
Add ¼ teaspoon turmeric powder and salt as per style. Add 1 cup water.
Place the bowl in a strain cooker. Within the strain cooker add 1.5 cups water. Right here I’ve used pot in pot technique of cooking each rice and dal. You may as well simply prepare dinner dal alone within the strain cooker. If cooking dal straight within the strain cooker, then add 2 to 2.5 cups water. cowl the bowl with a lid.
Cowl and strain prepare dinner dal for 7 to eight whistles or 10 to 11 minutes on medium flame.
When the strain settles down by itself, open the lid and verify the dal. The dal needs to be utterly cooked and mushy. Mash dal with a spoon or wired whisk. Cowl and hold apart.
cooking pumpkin
Rinse, peel and chop 250 grams pumpkin in massive items. Add the chopped pumpkin in a pan. You have to 2 cups chopped pumpkin. If you would like you’ll be able to hold the peels on the pumpkin.
Add 1 pinch turmeric powder and 1 cup water.
Cowl the pan and prepare dinner pumpkin on a low to medium flame until its tender. in between do verify when the pumpkin is cooking.
The pumpkin cubes needs to be cooked and tender, however don’t 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. Combine very effectively. then add the mashed dal. combine effectively.
Add ½ cup water or as required. For a thicker sambar, add much less water.
Stir and blend once more.
Simmer the sambar on low to medium flame for six to 7 minutes. The uncooked aroma of tamarind ought to go away. Change off the flame after simmering for six to 7 minutes. Then cowl the pan and hold apart.
making tempering for pumpkin sambar
Warmth 2 tablespoons sesame oil (gingelly oil) in small pan or tadka pan.Â
Add 1 teaspoon mustard seeds and allow them to crackle.
When the mustard seeds crackle, then add 10 to 12 curry leaves and 1 to 2 dry pink chilies (damaged and seeds eliminated).
Instantly add 1 pinch of asafoetida (hing).
Combine effectively and fry until the curry leaves develop into crisp and the pink chilies change coloration. Don’t burn the pink chilies.
Change off the flame and instantly add the tempering combination within the sambar.
Cowl and let the flavors infuse for 4 to five minutes.
Then serve poosanikai sambar with steamed rice or with idli or dosa of your selection like
Vitamin Information
Pumpkin Sambar | Poosanikai Sambar
Quantity Per Serving
Energy 193 Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 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%
* P.c Every day Values are primarily based on a 2000 calorie weight loss program.
This Pumpkin Sambar put up from archives first printed in January 2018 has been up to date and republished on January 2023.
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