Yellow pumpkin sambar | Manjal Poosanikai[Arasanikai] Sambar | Yellow pumpkin dal curry


Yellow pumpkin sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 to 20 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Yellow pumpkin[Manjal Poosanikai, Arasanikai] – 1 cup [wash & peel off the skin, & cut into cubes then parboil]
  • Toor dal – ¼ cup
  • Sambar Onion [Shallots]- 6
  • Dry red chilli -1
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs
  • Red chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Asafetida a pinch
  • Mustard seeds – 1 tbsp
  • Bengal gram & urad dal – 1 tbsp
  • Jaggery – ½ tbsp [grated]
  • Oil – 3 tbsp
  • Salt to taste
  • Water as needed

For roasting and grinding ingredients

  • Fenugreek – ½ tbsp [dry roast & grind separately]
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Coriander seeds – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Dry red chilli -1
  • Coconut - 2 tbsp [grated]
  • Sambar onion [shallots] - 6
  • Tomato - 1[chopped]
  • Heat pan with oil then roast ingredients then grind to fine paste with 1/4 cup of water

Method

  • Boil toor dal with turmeric in cooker for 4 whistles.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal & onion sauté till soft.
  • Add dry chilli & curry leaves. Then add fenugreek powder, asafetida sauté gently.
  • Add parboiled Manjal Poosanikai, turmeric & red chilli powder sauté well.
  • Add ground paste & water mix well & let it boil then add boiled toor dal mix well.
  • When bubbles comes out add jaggery and salt mix well.
  • Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa

Manjal Poosanikai[Arasanikai] Sambar

Manjal Poosanikai[Arasanikai] Sambar

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