Pumpkin Sambar | Mathan Sambar

Sambar is one of the most often prepared South Indian accompaniment for rice. One of my favourite vegetable to make sambar is pumpkin. Pumpkin imparts a sweet flavor, thus enhancing the flavor of sambar.  I make this pumpkin sambar often as it is very easy and quick to prepare. This sambar goes well with idli and dosa too. I usually serve this slightly sweet sambar with a spicy potato roast. This time, for a change, I combined it with carrot thoran. I know both pumpkin and carrots are sweet, but I just loved the combo. So try out this pumpkin sambar and enjoy with rice and any thoran/poriyal.

Mathan Sambar

Pumpkin cooked with pigeon peas, sambar powder and tempered with mustard seeds, red chillies and curry leaves

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Servings 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Ingredients

• Pigeon peas/Toor dal – 1/2 cup
• Small onion – 3 to 4
• Pumpkin / Mathan – 200 gms
• Sambar powder – 3 tsp
• Tamarind – small lemon size
• Turmeric powder – a pinch
• Salt – to taste
• Oil – 1/2 tsp
• Coriander leaves – to garnish

To temper

• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Red chillies – 2
• Curry leaves – few
• Asafoetida – a pinch

Instructions

• Wash and pressure cook the pigeon peas/toor dal with 2 cups water and a pinch of turmeric powder. Mash and keep aside.
• Soak the tamarind in 1 cup water, extract the pulp and keep aside.
• Remove the skin of pumpkin and cut into big cubes.
• Heat oil and Add small onion and fry till the onions become soft. Add pumpkin and 1/2 cup water. Close and cook till the pumpkin becomes soft.
• Add the tamarind extract and bring to boil. Add sambar powder, salt and mix well. Boil for 2-3 minutes. Then add the mashed dal and boil for 3-4 minutes.
• Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.

Course: Side Dish

Cuisine: Indian

Keyword: Sambar Recipes