Pumpkin Sambhar

This sambhar is made without any dal. It has the flavour and taste of pumpkin which gives it a unique texture. It is sure to make your experience of eating south Indian food better.

By Sanjeev Kapoor 19 Sep 2024 in Recipes Dals and Kadhis

New Update

Main ingredients	Pumpkin, Sambhar powder, Coconut oil, Asafoetida, Madras onions, Green chillies, Tomatoes, Brinjals, Turmeric powder, Tamarind water, Mustard seeds, Curry leaves, Button red chillies, Scraped fresh coconut, Fresh coriander leaves
Cuisine	South Indian
Course	Dals and kadhis
Prep time	10-15 minutes
Cook time	30-35 minutes
Serve	4
Taste	Tangy
Level of cooking	Easy
Others	Vegetarian

Ingredients

500 grams pumpkin (kaddu), peeled and cut into 2 inch pieces
2 tablespoons sambhar masala
Salt to taste
2 teaspoons coconut oil
¼ teaspoon asafeotida (hing)
20-25 madras onions
1-2 green chillies, slit
2 medium tomatoes, finely chopped
2 medium brinjals, quartered
½ teaspoon turmeric powder
½ cup tamarind water
Fresh coriander sprig for garnish
Steamed rice to serve
Tempering
2 tablespoons coconut oil
1 teaspoon mustard seeds
15-20 curry leaves
4-5 dried button red chillies
½ cup scraped fresh coconut
¼ cup chopped fresh coriander leaves

Method

Put the pumpkin pieces in a pressure cooker, add 2 cups water and salt, mix well and cook under pressure till 3-4 whistles are released.
Heat coconut oil in an earthen pot. Add asafoetida and mix well. Add madras onions, mix and sauté till translucent. Add green chillies mix and saute for 1-2 minutes.
Add tomatoes, mix and saute till soft and pulpy. Add brinjals, mix and saute for 1-2 minutes.
Add salt and sambhar masala, mix well and saute for 1 minute.
Add turmeric powder, mix and saute for 1-2 minutes. Pour tamarind water and 1 cup water and mix well. Cover and cook for 8-10 minutes.
Open the cooker once the pressure has reduced completely. Mash the cooked pumpkin completely with a wooden churner. Add this to the brinjal-tamarind mixture and mix well.
Add ¾ cup water and mix, cover and cook for 3-4 minutes.
To make the tempering, heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and dried button red chillies, mix and sauté for a few seconds. Add coconut, mix well and saute till it turns golden.
Add the coriander leaves and mix well. Immediately pour this into the prepared sambhar and mix well.
Transfer the sambhar into a serving bowl, garnish with a coriander sprig and serve hot with steamed rice.

#Asafoetida #Brinjals #Button red chillies (bor mirchi) #Coconut oil #Curry leaves #Green chillies #Madras onions #Mustard seeds #Pumpkin #Sambhar powder #Tamarind water #Tomatoes #Turmeric powder #Scraped fresh coconut