A FRIEND POSTED PUMPKIN SAMBAR IN A FOOD GROUP A FEW MONTHS BACK. THIS SAMBAR IS UNIQUE BECAUSE, IT IS MADE WITHOUT DAL/ LENTILS. NORMALLY SAMBAR IS PREPARED WITH TURDAL, A MAIN INGREDIENT HERE. I WAS VERY MUCH WAITING TO GET THE PUMPKIN AND TO MAKE THIS UNIQUE SAMBAR.
PUMPKIN SAMBAR
WHAT YOU NEED :
PUMPKIN - 1 SMALL, CUT AND CUBED
TOMATO - 1 , CHOPPED
CHILLI POWDER - 1/2 TSP
TURMERIC POWDER - 1/4 TSP
CORIANDER POWDER - 1 TSP
TAMARIND PULP - 2 tsp
ASAFOETIDA / HING - 1 CHICK PEA SIZE, DILUTED IN LITTLE WATER
SAMBAR POWDER - 2-3 TSP, ACCORDING TO YOUR SPICINESS AND TASTE
CORIANDER LEAVES - 1 SMALL BUNCH, FINELY CHOPPED
SALT - TO TASTE
FOR SEASONING:
MUSTARD SEEDS
JEERA - A FEW SEEDS
METHI SEEDS / FENUGREEK SEEDS - 3-4 SEEDS
CURRY LEAVES
DRIED RED CHILLI - 1 BROKEN
PUMPKIN SAMBAR
HOW TO MAKE:
COOK PUMPKIN PIECES IN A VESSEL WITH ENOUGH WATER
ADD RED CHILLI POWDER, TURMERIC POWDER, CORIANDER POWDER AND SALT.
WHEN IT IS COOKED ADD CHOPPED TOMATO, ASAFOETIDA, TAMARIND AND SAMBAR POWDER. MIX WELL AND COOK AGAIN.
ADD CORIANDER LEAVES.
NOW MASH A FEW COOKED PUMPKIN WITH THE SPOON TO GET DESIRED THICK GRAVY.
NOW HEAT A PAN WITH 2-3 TSP OIL. WHEN IT IS HOT ADD MUSTARD SEEDS, WHEN IT SPLUTTERS ADD JEERA SEEDS, METHI SEEDS, DRIED RED CHILLY AND CURRY LEAVES.
POUR IT ON HOT PUMPKIN SAMBAR.
SERVE PUMPKIN SAMBAR ALONG WITH STEAMED RICE.
