Sambar is one of the most often prepared South Indian accompaniment for rice. One of my favourite vegetable to make sambar is pumpkin. Pumpkin imparts a sweet flavor, thus enhancing the flavor of sambar. I make this pumpkin sambar often as it is very easy and quick to prepare. This sambar goes well with idli and dosa too. I usually serve this slightly sweet sambar with a spicy potato roast. This time, for a change, I combined it with carrot thoran. I know both pumpkin and carrots are sweet, but I just loved the combo. So try out this pumpkin sambar and enjoy with rice and any thoran/poriyal.
Pigeon peas/Toor dal - 1/2 cup
Small onion - 3 to 4
Pumpkin / Mathan - 200 gms
Sambar powder - 3 tsp
Tamarind - small lemon size
Turmeric powder - a pinch
Salt - to taste
Oil - 1/2 tsp
Coriander leaves - to garnish
Oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 2
Curry leaves - few
Asafoetida - a pinch
1. Wash and pressure cook the pigeon peas/toor dal with 2 cups water and a pinch of turmeric powder. Mash and keep aside.
2. Soak the tamarind in 1 cup water, extract the pulp and keep aside.
3. Remove the skin of pumpkin and cut into big cubes.
4. Heat oil and Add small onion and fry till the onions become soft. Add pumpkin and 1/2 cup water. Close and cook till the pumpkin becomes soft.
5. Add the tamarind extract and bring to boil. Add sambar powder, salt and mix well. Boil for 2-3 minutes. Then add the mashed dal and boil for 3-4 minutes.
6. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.