Tuesday, 24 September 2013

Yellow Pumpkin Sambhar

Yellow Pumpkin Sambhar

I just cant believe that I have not posted the recipe of Sambhar. Obviously being a South Indian Sambhar is a staple Food. It tastes good with Rice,Idly or Pongal.


Thoor Dhall - 1/2 Cup
Yellow Pumpkin - 1 Cup (Cleaned and cut into cubes)
Onion - 1 (Medium,Chopped)
Tomato - 1 (Medium Chopped)
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Asafoetida - A pinch
Turmeric Powder - 1/4 Teaspoon
Mustard - 1/4 Teaspoon
Cumin - 1/4 Teaspoon
Fenugreek Seeds - A pinch
Ghee - 1 Teaspoon (Optional)
Oil and Salt
Tamarind - half of Lemon Sized (Soaked in 1 Cup of water)
Curry Leaves - 5
Coriander Leaves - 2 Sprigs


Wash Thoor Dhall and soak it in 2 Cups of water for 30 minutes. (if possible).
Place the Dhall in a pressure cooker, add Turmeric powder and Asafoetida and cook for 3 whistles.

Soak Tamarind in a cup of water, preferably warm water for 15- 20 minutes. After soaking, squeeze the tamarind in the water and filter the pulp. We would be using this pulp for this recipe.


In a pan, heat 1 cup of water and bring it to boil. Once the water is boiling add the pumpkin and cook for 5 minutes or till it is done.


In a pan, heat a Tablespoon of oil. Once the oil is hot, add the mustard seeds and once it splutters add the Cumin and once it splutters Fenugreek seeds and then add Onion and Curry leaves.

Cook the onion for 2-3 minutes and then add the Tomato and cook for 3 minutes or till the tomato is mushy.

Then add the Chilly powder, Coriander powder and saute for 2 minutes. To this add Tamarind Pulp and Salt.

Cook this for 5-7 minutes or till the raw smell is gone.

Once the raw smell is gone, add the Dal with water and the Pumpkin and cook for a minute or till the first boil.

Then switch off the flame and garnish with Coriander leaves and a teaspoon of ghee.


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