PUMPKIN SAMBAR

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.