Pumpkin Sambar

Name: Pumpkin Sambar
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 50 gms Toordhall; 1 cup/ 125 ml Tamarind juice; 100 gms pumpkin; 1.5 tablespoons Sambar powder; 1 tsp Salt; 1/2 tsp Mustard seeds; 1 dry red chilli; 2 tsp oil; leaves Chopped coriander; 1/4 tsp turmeric powder; 1/2 tsp Asafatedia/ hing; 1/2 tsp rice flour

Kavita R @Kavita_R79

#thc
#thcweek6
#Week6
Pumpkin Sambar is a delicious tamarind based sidedish which is very popular in Tamilnadu a state in India.
This is served for breakfast, lunch, dinner as a side dish.

Kavita R @Kavita_R79

#thc
#thcweek6
#Week6
Pumpkin Sambar is a delicious tamarind based sidedish which is very popular in Tamilnadu a state in India.
This is served for breakfast, lunch, dinner as a side dish.

Saved

Ingredients

35-40 minutes

4-5 servings

50 gmsToordhall
1 cup/ 125 ml Tamarind juice
100 gmspumpkin
1.5 tablespoonsSambar powder
1 tspSalt
1/2 tspMustard seeds
1dry red chilli
2 tspoil
leavesChopped coriander
1/4 tspturmeric powder
1/2 tspAsafatedia/ hing
1/2 tsprice flour

Saved

Steps

35-40 minutes

1

Wash toor dal add 1/2 cup of water, turmeric powder and pressure cook until it is soft.
2

Wash and chop pumpkin. Add pumpkin pieces, sambar powder, salt in tamarind juice, and 1/4 cup of water, cook on medium flame for 12-15 minutes.
3

The tamarind juice with pumpkin must cook well. Once the raw smell of tamarind goes add the cooked toor dal, allow it to boil for 3-4 minutes.
4

Add 1 tablespoon of water in Rice Flour mix well add to the boiling sambar. If you feel the sambar is very thick can add little water and adjust the consistency.
5

Switch off. For tempering heat oil add mustard seeds let it splutter well add red chilli add to the sambar. Add chopped coriander leaves and serve with steamed rice.