Pumpkin sambar recipe with step by step photos. A very easy to make, no grind sambar recipe with simple ingredients yet very flavorful and tasty. Pumpkin sambar is one traditional Tambram recipe often made with tender pumpkin as I mentioned in my pumpkin chutney recipe.

A well made sambar is one of the most sought after dish for lunch, it goes very well with steamed rice, idli or dosa too. Usually sambar is made in many ways, sambar with freshly ground spices, sambar with coconut, tiffin sambar etc.

To make this easy pumpkin sambar simple day to day ingredients like toor dal, tamarind are used. I prefer not to use tomato in this sambar recipe. I personally like to serve piping hot pumpkin sambar with steamed rice, potato or okra fry. This sambar is tangy, slightly sweet and addition of generous amount of coriander powder towards the end lends a very complex flavor. We always feel sambar tastes best when served after few hours of preparation as the flavors mature.

Here is how to make easy pumpkin sambar recipe, do try it out!

Pumpkin sambar recipe with step by step photos.

1. Begin with pressure cooking toor dal. Pick, rinse and wash toor dal well. Take it in a small pressure cooker and add enough water to it. Add a pinch of salt and turmeric powder. Close the pressure cooker and pressure cook the dal for up to 4 whistles. The dal should be completely cooked.

2. While the dal is cooking let us do the other prep work for pumpkin sambar. Soak about 1 small lemon sized tamarind in 1/2 cup warm water for 20 minutes, extract thick juice and set aside, alternately you can use 2 tablespoons thick tamarind extract that is readily available or premade. Peel and cut pumpkin into small cubes.

3. Heat a thick bottomed pan or kadai with 2 tablespoons sesame or gingely oil. Add mustard seeds and let them crackle. Add methi seeds and fry till they turn a bit dark. Add dried red chilies and curry leaves. Saute for 3-4 minutes.

4. Add the pumpkin cubes and mix well.

5. Add turmeric powder and sambar powder. Mix well and saute very well till the raw smell of sambar powder and turmeric powder goes off.

6. Add thick tamarind extract and mix well. Cook in medium flame for 6-8 minutes. Add about 3 cups water and mix well. Let the sambar boil very well for about 10-12 minutes and thicken.

7. Take the cooked toor dal and mash it very well. Add it to the boiling sambar and mix well. Add salt and cook further for 8-10 minutes. Once the sambar reaches thick consistency add 2 tablespoons of coriander powder and mix well. Remove from flame and serve pumpkin sambar ith rice or idli or dosa.

Pumpkin sambar recipe card below:

Pumpkin sambar recipe | Easy lunch recipes Harini Pumpkin sambar recipe, very tasty, flavorful and easy to make no grind sambar with toor dal and tender pumpkin. 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Course main Cuisine Indian Servings 6 servings Calories 432 kcal Ingredients 1x 2x 3x 1/2 cup toor dal

1/2 cup peeled and cubed pumpkin

1 small lemon sized tamarind or 2 tablespoons thick tamarind extract.

2 tablespoons sambar powder

2 tablespoons coriander powder

1/2 teaspoon turmeric powder

Salt

For Tempering:

2 tablespoons oil

1 teaspoon mustard seeds

1/2 teaspoon methi seeds

2-3 dried red chilies

10-12 curry leaves

1/4 teaspoon asafoetida Instructions Begin with pressure cooking toor dal. Pick, rinse and wash toor dal well. Take it in a small pressure cooker and add enough water to it. Add a pinch of salt and turmeric powder. Close the pressure cooker and pressure cook the dal for up to 4 whistles. The dal should be completely cooked.

While the dal is cooking let us do the other prep work for pumpkin sambar. Soak about 1 small lemon sized tamarind in 1/2 cup warm water for 20 minutes, extract thick juice and set aside, alternately you can use 2 tablespoons thick tamarind extract that is readily available or premade. Peel and cut pumpkin into small cubes.

Heat a thick bottomed pan or kadai with 2 tablespoons sesame or gingely oil. Add mustard seeds and let them crackle. Add methi seeds and fry till they turn a bit dark. Add asafoetida,dried red chilies and curry leaves. Saute for 3-4 minutes.

Add the pumpkin cubes and mix well.

Add turmeric powder and sambar powder. Mix well and saute very well till the raw smell of sambar powder and turmeric powder goes off.

Add thick tamarind extract and mix well. Cook in medium flame for 6-8 minutes. Add about 3 cups water and mix well. Let the sambar boil very well for about 10-12 minutes and thicken.

Take the cooked toor dal and mash it very well. Add it to the boiling sambar and mix well. Add salt and cook further for 8-10 minutes. Once the sambar reaches thick consistency add 2 tablespoons of coriander powder and mix well. Remove from flame and serve pumpkin sambar ith rice or idli or dosa. Notes 1. If you prefer you can add a small tomato along with pumpkin cubes while sauteing

2. Do not miss coriander powder or replace it with leave. Dried coriander powder lends a very complex flavor and makes sambar very delicious.

3. You can replace pumpkin with ash gourd in this recipe Nutrition Calories: 432 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour