Pumpkin Sambar | Poosanikai Sambar » Dassana’s Veg Recipes

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. Identical to some other sambar recipe, that is additionally a simple and easy one, but embracing all the beautiful flavors of the substances utilized in it. This recipe can be a no onion, no garlic and vegan one.

I usually make totally 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 an excellent 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.

Often 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.

Probably the most apt means of consuming this Poosanikai Sambar is to serve it piping scorching with the standard South Indian snack dishes like idlis, dosas and uttapams. However nothing can truly come near the mixture of steamed rice being paired with this sambar..

Step-by-Step Information

Methods 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. Hold this tamarind pulp apart.

B) Cooking lentils

3. Rinse ½ cup tuvar dal (pigeon pea lentils) a few instances 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. It’s also possible to 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 ought to be utterly cooked and mushy. Mash dal with a spoon or wired whisk. Cowl and preserve apart.

Cooking pumpkin

10. Rinse, peel and chop 250 grams pumpkin in massive items. Add the chopped pumpkin in a pan. You will want 2 cups of chopped pumpkin. If you would like you’ll be able to preserve 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 ought 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 nicely.

17. Then add the mashed dal.

18. Stir and blend nicely.

19. Add ½ cup water or as required. You may preserve the consistency of this sambar in keeping 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 preserve 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 crimson chilies (damaged and seeds eliminated).

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

26. Combine nicely and fry until the curry leaves turn into crisp and the crimson chilies change colour. Don’t burn the crimson 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!

Please be sure you fee the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Pumpkin Sambar put up from archives first revealed in January 2018 has been up to date and republished on January 2023.