Ingredients
pith 3 cups ( peeled & cut into moderate chunks)
arhar / tuvar dal 1/2 cup cooked & mashed
tamarind small lemon size
coconut 1/2 cup
coriander seeds 2 tbsp
oil 2 tbsp
cumin seeds 1 tsp
fenugreek seeds 1/2 tsp
jaggery/gur 2 tsp
salt 1 3/4 tsp
dry red chillies 6 or to taste
green chillies 2 slit
mustard seeds 1/2 tsp
curry leaves a sprig
hing a pinch
coriander leaves finely chopped 1 tbsp
Method
heat a tbsp of oil in a pan, fry fenugreek seeds till golden, add red chillies, coriander & cumin seeds, fry well till roasted. Then add the coconut & fry. Cool, grind in a blender to a smooth paste adding little water.
Cook the pumpkin chunks till tender & keep aside. Soak the tamarind in a little water & squeeze out the juice. Cook the tamarind juice in a heavy bottom pan with a pinch of turmeric pdr., till the raw smell goes away. Add the cooked dal, salt, pumpkin pieces, green chilli & the ground paste.
Simmer till it is of required thickness, if too thick add water as needed, boil well.
Heat the remaining oil, add mustard seeds, when it splutters, add curry leaves, hing pdr a pinch, pour over the sambar. Garnish with some finely chopped coriander leaves. Serve with hot rice , idli, dosa etc.
pith 3 cups ( peeled & cut into moderate chunks)
arhar / tuvar dal 1/2 cup cooked & mashed
tamarind small lemon size
coconut 1/2 cup
coriander seeds 2 tbsp
oil 2 tbsp
cumin seeds 1 tsp
fenugreek seeds 1/2 tsp
jaggery/gur 2 tsp
salt 1 3/4 tsp
dry red chillies 6 or to taste
green chillies 2 slit
mustard seeds 1/2 tsp
curry leaves a sprig
hing a pinch
coriander leaves finely chopped 1 tbsp
Method
heat a tbsp of oil in a pan, fry fenugreek seeds till golden, add red chillies, coriander & cumin seeds, fry well till roasted. Then add the coconut & fry. Cool, grind in a blender to a smooth paste adding little water.
Cook the pumpkin chunks till tender & keep aside. Soak the tamarind in a little water & squeeze out the juice. Cook the tamarind juice in a heavy bottom pan with a pinch of turmeric pdr., till the raw smell goes away. Add the cooked dal, salt, pumpkin pieces, green chilli & the ground paste.
Simmer till it is of required thickness, if too thick add water as needed, boil well.
Heat the remaining oil, add mustard seeds, when it splutters, add curry leaves, hing pdr a pinch, pour over the sambar. Garnish with some finely chopped coriander leaves. Serve with hot rice , idli, dosa etc.
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