416: Pumpkin Sambhar/ Poosanikai Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.


 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   
Chopped Green chilies                 2 Nos
Tamarind                                    gooseberry sized
Curry leaves                                few
Tomato                                       1 No.
Coriander leaves                         For decoration
Salt                                            To Taste.

To Roast and Grind
 Chenna dhal                              1 Tbsp.
Thuvar dhal                               1 Tbsp.
Fenugreek seeds                       ¼ Tsp.
Urdh dhal                                  1 Tbsp.
Coriander seeds                        1 Tbsp.
Asafetida powder (Kayam)       ½ Tsp.
Red chilies                                6 Nos.
Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.
Mustard seeds                        1/2 tsp
Dry red chillies                        3 split


  • Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber.
  • Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
  • Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
  •  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
  • Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
  • Add this tempering to the pumpkin sambhar.
  • Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.