Amavasai vellai poosanikai sambar | White pumpkin sambar-How to make-video

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

Ingredients

• Vella poosani – 2 cup or half crescent
• Toor dal – ¼ cup
• Sambar onion [Shallots] – 7
• Dry red chilli – 1
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Fenu greek powder – 1 tbsp [dry roast & grind fenugreek seeds]
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Tamarind water – 2 tbsp
• Jaggery – 1 tbsp [grated]
• Asafetida a pinch
• Salt to taste
• Oil – 2 tbsp
• Water as needed

For roasting and grinding ingredients

• Bengal gram – 1 tbsp
• Urad dal – ½ tbsp
• Coriander seeds – 1 tbsp
• Cumin seeds – 1 tbsp
• Dry red chilli - 1
• Shallots - 5
• Coconut – 4 tbsp [grated]
• Oil – 1 tbsp
• Heat oil in a pan then roast ingredients and grind to fine paste with water

Method

• Wash, peel & cut into cubes. Then parboil for 5 min.
• Wash & boil toor dal with pinch of turmeric powder in cooker for 4 whistles.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add sambar onion sauté till soft then add dry red chilli, curry leaves, fenugreek powder & asafetida mix well.
• Add vella poosani cubes, turmeric & red chilli powder mix well then sauté.
• Add ground paste & water mix well then cook for 3 min.
• Add toor dal & let it boil then add tamarind water cook till raw smell out. Add jaggery and salt mix well then cut off heat. Serve hot with rice, idly, dosa, or upma

How to make Amavasya white pumpkin sambar video