How to prepare Yellow pumpkin sambar

How to make Yellow pumpkin sambar

Cuisine Style: Tamil Nadu, South India

Cooking Time: 15 to 20 minutes

To Serve: 4

Take with: Idli, Dosa, Rice, Chapathi



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 tbsp

Turmeric powder – ¼ tbsp

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



Boil toor dal with turmeric in cook for about 4 whistles.

Heat oil into a pan add mustard seeds and allow it to splutter. Add Bengal gram, urad dal and onion suate until soft.

Add dry chilli and curry leaves. Add fenugreek powder, asafetida sauté it well.

Add parboiled Manjal Poosanikai, turmeric and red chilli powder sauté it well.

Add ground paste and water combine well and allow it boil then add boiled toor dal combine well.

When bubbles comes out add jaggery and salt combine well.

Cut off heat and sprinkle coriander leaves, serve hot with rice, idli or dosa

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