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Pumpkin Sambar


This is made with an Indian variety of pumpkin which Jubilee Farm is growing this year (2017) on a trial basis…see how it grows.

Pumpkin Sambar

Ingredients

  • Toor dal – 1/4 cup, cooked.
  • Pumpkin – 2 cups cubed, boiled.
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig, chopped finely
  • Oil – 2 tsp
  • Salt to taste.
  • Masala Ingredients for grinding:

  • Urad dal – 3/4 tsp
  • Channa dal – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Fenugreek  seeds –
  • Asafoetida – pinch
  • Corriander seeds – 2 tsp
  • Red Chillies  – 3
  • Fresh or frozen coconut – 1/4 cup
  • Method:

  • Grind the masala ingredients to  a fine paste after dry roasting it to light brown.
  • Heat oil in a pan to medium, add mustard seeds, let it crackle.
  • Add cooked pumpkin and sauté for a few seconds.
  • Add dal, salt and ground masala and bring to a boil.

 

  • Serve Pumpkin sambar with rice.