Sambar is a day to day recipe in south Indian cuisine, there arelots sambar varieties, we can make sambar with almost all kind of vegetables, sambar is in the history from 17th century, originated with the kitchens of Tanjore Marathas, it has 500 years of history, but still satisfying our taste buds. Sambar itself has lots of health benefits, with lentils, tamarind pulp, when it is added with healthy vegetables, it gives complete nutrients for everyday life.
- Poosanikkai/white pumpkin – 1 cup
- Toor dal-1/2 cup
- Shallots -1/2 cup (chopped)
- Sambar powder-1tsp
- Tamarind-gooseberry size ball
- Turmeric powder-1/4 tsp
- Red chili-1
- Asafoetida-a pinch
- Oil-1 tsp
- Mustard seeds-1/2 tsp
- Urad dal-1/2 tsp
- Curry leaves-1 string
- Salt-as needed
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Wash and peel pumpkin slice, remove the seeds and cut into small pieces.
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Wash and cut shallots, soak tamarind in ½ cup of water.
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Wash toor dal, add water, turmeric powder, and asafoetida, pressure cook for 2 whistles.
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Heat oil in a pan/pressure cooker, add mustard seeds, let it splutter, then add curry leaves, urad dal, and red chilis.
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Then add shallots, give a quick stir.
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Then add pumpkin pieces, sauté for a minute, then add sambar powder and salt.
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Add cooked dal, tamarind pulp, pressure cook for one whistle.
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Serve hot with rice and curry.
Step by Step Pictures
Preparation
Wash and peel pumpkin slice, remove the seeds and cut into small pieces. Wash and cut shallots, soak tamarind in ½ cup of water. Wash toor dal, add water, turmeric powder, and asafoetida, pressure cook for 2 whistles.
Method
1. Heat oil in a pan, add mustard seeds, let it splutter, then add curry leaves, urad dal, and red chilis.
2.Then add shallots, give a quick stir.
3. Then add pumpkin pieces, saute for a minute, then add sambar powder and salt.
4.Add cooked dal, tamarind pulp, pressure cook for one whistle.
5.Serve hot with rice and curry.
