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White Pumpkin(Ash gourd) Sambar

White Pumpkin(Ash gourd) Sambar/ Vellai poosanika Sambar
White pumpkin sambar - Easy, flavourful and healthy dish with white pumpkins and karamani. You can prepare this sambar within 20 minutes. After preparing this sambar you can feel how a simple dish could turn into your favourite dish of the day. I learnt this recipe form Chef. Mallika Badrinath's cookbook. 


White Pumpkin(Ash gourd) Sambar/ Vellai poosanika Sambar White pumpkin sambar - Easy, flavourful and healthy dish with white pumpkins and karamani. You can prepare this sambar within 20 minutes. After preparing this sambar you can feel how a simple dish could turn into your favourite dish of the day.There is no need for peeling lots of onions or grinding any paste. Just little things like chopping the white pumpkins and cooking the dals. You may also substitute karamani (black eye beans) with any other cooked lentils depending on your preference. If you like an easy yet tasty dish you might prefer this White pumpkin sambar.

There is no need for peeling lots of onions or grinding any paste. Just little things like chopping the white pumpkins and cooking the dals. You may also substitute karamani (black eye beans) with any other cooked lentils depending on your preference. If you like an easy yet tasty dish you might prefer this White pumpkin sambar. Check out my other sambar recipes also.






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White pumpkin sambar - Easy, flavourful and healthy dish with white pumpkins and karamani. You can prepare this sambar within 20 minutes.

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : kuzhambu/lunch

Ingredients
  • 1 cup white pumpkin cubes
  • 1/4 cup toor dal
  • 2 tbsp cooked karamani (black eye beans)
  • 1 tbsp tamarind
  • 1 tomato
  • 2 tsp sambar powder
  • 1/4 tsp turmeric powder
  • few finely chopped coriander leaves
  • salt to taste
  • oil


For tempering
  • 1/4 tsp fenugreek
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 1 tbsp finely chopped onions
  • few curry leaves


Cooking Directions
  • Pressure cook the toor dal. Soak the tamarind in warm water and extract the juice.
  • Take a kuzhambu vessel or deep vessel and add the tamarind extract. Add the white pumpkin cubes, salt and  turmeric powder.
  • Allow the pumpkins to cook well in the tamarind extract. 
  • Check the pumpkins are cooked completely and then add the sambar powder, tomatoes and cooked karamani (black eye beans) to it.
  • Next, add the cook toor dal and some water. Mix them well and allow the sambar to boil well for 5 to 6 minutes.
  • When the sambar appears thick, add the chopped coriander leaves and switch off the flame.
  • Heat a tsp of oil and add the fenugreek. Let them pop and add the mustard and urid dal. Then add the chopped small onions and curry leaves. Pour it to the hot sambar. Mix them well and close it with the lid. 

White Pumpkin sambar with step by step photos

Pressure cook the toor dal. Soak the tamarind in warm water and extract the juice.Take a kuzhambu vessel or deep vessel and add the tamarind extract. Add the white pumpkin cubes, salt and  turmeric powder. Mix them well. Keep on medium flame and allow the pumpkins to cook well in the tamarind extract.


Check the pumpkins are cooked completely and then add the sambar powder and tomatoes. 


Mix the sambar powder well without any lumps and add the cooked karamani (black eye beans) to the sambar.


Next, add the cook toor dal and some water. Mix them well and allow the sambar to boil well for 5 to 6 minutes.


When the sambar appears thick add the chopped coriander leaves and switch off the flame.




Heat a tsp of oil and add the fenugreek. Let them pop and add the mustard and urid dal. Then add the chopped small onions and curry leaves. Pour it to the hot sambar. Mix them well and close it with the lid. (Sorry forgot to take the tempering photo).





Serve it with warm rice along with any veg side dishes. This sambar tastes good for dosa and upma. 

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