Pumpkin Sambar
 
Prep time
Cook time
Total time
 
Pumpkin Kuzhambu with Fresh Ground Masala:
Author:
Recipe type: Side
Cuisine: Indian
Serves: 8
Ingredients
  • ¾ cup tuvar dal. Cook in a pressure cooker or in a microwave with ½ tsp turmeric and enough water so you have at least a cup of stock you can reserve for the rasam, along with a spoonful of the cooked lentils
  • 1 tsp canola or vegetable oil
  • 1 sprig curry leaves
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 cups of red pumpkin, peeled and cut in a ½-inch dice. Microwave the pumpkin with ½ cup of water for about 7-8 minutes until tender
  • 1 tsp tamarind extract, or a 1-inch ball of tamarind, soaked in water, then juices extracted by crushing with fingers
  • A pinch of asafetida (hing)
  • 1 tbsp jaggery (an unrefined Indian sugar)
  • For the ground masala:
  • ½ tsp vegetable or canola oil
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal or bengal gram dal
  • 1 tsp udad dal or black gram dal
  • 3 dried red chillies
  • ¼ cup grated coconut
  • A generous pinch of asafetida
  • 1 tsp fenugreek seeds (methi)
Instructions
  1. Stir fry the ingredients for the ground masala except the coconut in the oil until they are toasted and lightly golden.
  2. Transfer to a blender. In the same pan, fry the coconut until it just begins to brown.
  3. Add to the blender. Grind the masala with just enough water to make a fairly smooth paste.
  4. For the sambar:
  5. Heat oil in a large saucepan
  6. Add the cumin and mustard seeds and asafetida.
  7. When the seeds sputter, add curry leaves and then tamarind extract plus 1 cup water.
  8. Let the water come to a boil, then add the ground masala.
  9. Bring to a boil, turn down the heat and let it simmer for a couple of minutes.
  10. Add the cooked pumpkin pieces and stir in.
  11. Add the cooked tuvar dal and salt to taste. Bring it to a boil and simmer for about 5 minutes.
  12. Add jaggery and stir in. If the sambar is too thick, add some water.
  13. Serve hot with rice.
Recipe by Holy Cow! at http://holycowvegan.net/2008/10/plate-of-south-indian-comfort-sambar.html