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    Home > Indian Vegan Recipes > Tamil Recipes

    White Pumpkin Sambar

    Posted: Dec 17, 2013 ยท Updated: Apr 25, 2022

    Jump to Recipe

    This flavorful and delicious White Pumpkin Sambar, or Poosanikkai Sambar, has lentils infused with a special spice blend from south India, and it is flavored with white pumpkin. You can try it with most summer or winter squashes.

    White pumpkin sambar in kadhai bowl.

    When you're married to a Tamilian as long as I have been, everyone pretty much considers you an honorary member of the club. But when it comes to my in-laws, nothing wins me more Tamil points than cooking up for them a fabulous south Indian meal that leaves them licking their fingers.

    Because Tamilians love their food. And by that I mean their food. After years of living outside Tamil Nadu, Desi claims he can barely speak Tamil without stumbling mid-sentence (although he sounds just fine to me!). But, I can assure you, his Tamil tastebuds are quite intact. When I put a plate of sambar, rasam, curry and rice with some crispy poppadums in front of him I can tell he's doing cartwheels in his head.

    One popular Tamil ingredient Desi loves-- and one he never fails to point me to when we go shopping at the Indian grocery store-- is white pumpkin, or poosanikkai.

    White pumpkin has, as the name suggests, stark white flesh and a brilliant green skin that's inedible-- just like your regular orange pumpkin. The flesh is rather bland and takes on the flavor of the masalas ย you add to your dish. Which makes it perfect for sambar, a south Indian dal flavored by a vibrant melange of spices.

    I've shared many sambar (kuzhambu) recipes with you over the years, but this White Pumpkin Sambar has got to be one of my favorites. The white pumpkin just melts in your mouth and if you haven't had it before, trust me, you'll soon be a fan.

    Here's the recipe for White Pumpkin Sambar. Enjoy!

     

    **

    More delicious South Indian recipes you might like

    • South Indian Eggplant Dal
    • Vadakari
    • Crispy Potato Vada
    • Sambar Powder (Sambar Masala)
    • Dosa recipe

    ***

    White Pumpkin Sambar

    White pumpkin sambar in kadhai with spices, lentils and curry leaves in background.

    White Pumpkin Sambar

    White Pumpkin Sambar or Poosanikkai Sambar

    This flavorful and delicious White Pumpkin Sambar, or Poosanikkai Sambar, has lentils infused with a special spice blend from south India, and it is flavored with white pumpkin. You can try it with most summer or winter squashes.
    5 from 3 votes
    Print Recipe Review Recipe
    Course: Dal
    Cuisine: Tamil
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Poosanikkai Sambar, White Pumpkin Sambar
    Prep Time: 45 mins
    Cook Time: 25 mins
    Total Time: 1 hr 10 mins
    Servings: 12 servings
    Calories: 103kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup toor dal
    • ยฝ teaspoon turmeric
    • 2 teaspoon vegetable oil
    • 2 tablespoon coriander seeds
    • 1 tablespoon chana dal (bengal gram)
    • ยฝ teaspoon fenugreek seeds
    • 2 dry red chillies (use more if you want a spicier sambar)
    • ยผ cup grated coconut or ยผ cup canned coconut milk
    • 2 sprigs of curry leaves
    • 1 tablespoon sambar powder
    • 1 tablespoon tamarind paste
    • 4 cups white pumpkin cubes (trim off the green skin)
    • 1 tablespoon grated jaggery
    • 1 teaspoon mustard seeds
    • A generous pinch of asafetida (hing)
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    Instructions

    • Pressure cook the dal and turmeric until the dal is soft and mashable. You can also do this on a stovetop. Cover the dal with an inch of water, bring to a boil, cover and simmer until soft, about 45 minutes to an hour. Add water if the dal gets dry.
    • Heat 1 teaspoon oil and add to it the coriander seeds, chana dal, fenugreek seeds, and red chillies. Saute, stirring frequently, until the coriander seeds and dal are a couple of shades darker. Don't let anything burn.
    • Remove the coriander seeds mixture to a blender, add the coconut and enough water to make a smooth paste. Blend.
    • Place the tamarind extract in a saucepan with 1 cup of water or, if you used the tamarind pods, place the pulp you extracted in a saucepan.
    • Add some salt and bring the mixture to a boil. Add the curry leaves.
    • Add the pumpkin cubes, return to a boil, cover, lower heat to a simmer, and let the pumpkin cook until it's almost tender, about 8-10 minutes.
    • Add the ground masala, increase heat, and bring the mixture to a boil.
    • Add the cooked dal and sambar powder and stir well. Add more water if needed.
    • When the dal comes to a boil, lower the heat once again and simmer for about 10 minutes. Add water if the sambar gets too dry. You want a fairly fluid texture.
    • Heat the remaining 1 teaspoon of oil and add the mustard seeds and asafetida. When the mustard crackles, pour the oil over the dal and mix well.
    • Serve hot with rice.

    Nutrition

    Calories: 103kcal | Carbohydrates: 15.2g | Protein: 4.6g | Polyunsaturated Fat: 1.3g | Fiber: 2.7g | Sugar: 3.3g
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Prity

      July 19, 2020 at 10:15 am

      Finally there is hope for the Tuware (not my favourite ingredient) sitting in my pantry - enjoyed it! Would this be similar to the sambar and idly in mumbai restaurants?

      Reply
    2. Linda

      December 15, 2015 at 8:18 pm

      5 stars
      This is super delicious! I cut back on the red chilis and used only one, that was hot enough for me. Also I had just a little ginger paste left so I added that as well. I used one cup of coconut milk, not the condensed can instead. I will absolutely make this again!

      Reply
      • Vaishali

        December 16, 2015 at 9:00 pm

        Linda, so happy you liked it. Good substitutions.

        Reply
    3. Wild Sunflower

      December 18, 2013 at 9:04 pm

      You are soooo right! Tamilians (I am guilty too ;)) love THEIR food. Go all over the world, eat all the cuisines out there...but nothing gives me the satisfaction of coming home to just even thayir sadam and oorgai. Forget travelling around, even when I sit down to eat anytime - my south indian food beats every other food hands down ๐Ÿ˜‰ Vaishali, I love all your posts and I was just thinking of getting some soup ideas and thinking to myself "Hope she's still dishing out recipes!" of course, you are!!!

      Reply
      • Vaishali

        December 19, 2013 at 2:02 am

        Hi Sunflower, I thought the Tamilians would relate. ๐Ÿ™‚ And being an honorary Tamilian myself, I can too. I cannot think of greater comfort food than vangi bhath or vegan thayir saadam with some ginger oorgai. ๐Ÿ™‚ Yum. I need to make some soup soon-- the weather's perfect for it! You can browse through the archived soup recipes here:

        Reply
    4. marystestkitchen

      December 18, 2013 at 3:53 pm

      Oh wow That looks aaaaaamazing. I have not seen white pumpkin before. I will have to go looking!

      Reply
    5. Pallavi Kulkarni Desai

      December 17, 2013 at 9:24 pm

      I like the touch of ground Masala to the sambar. Gives it a little something extra. I can just imagine eating this with steaming rice papad on the side , a meal that spreads warmth on cold nights ๐Ÿ™‚

      Reply
      • Vaishali

        December 19, 2013 at 1:58 am

        Hi Pallavi, yes, this is amazing with just rice and papad-- exactly the way I ate it. ๐Ÿ™‚

        Reply
    6. divya

      December 17, 2013 at 3:01 pm

      Drooling here. Very inviting.

      Reply
    7. cookingwithsapana

      December 17, 2013 at 10:53 am

      White pumpkin tastes great , sambhar must be yummy !

      Reply
      • renzo

        December 09, 2014 at 5:14 am

        5 stars
        You mention ground masala, I Don see it in u our list of recipes

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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