White Pumpkin Sambar | பூசணிக்காய் சாம்பார் | Poosanikai Sambar with Roasted Masala

Ingredients :

White Pumpkin \ Poosanikai - 250 gm (chopped, 1") Toor Dal \ Thuvaram Paruppu -3/4 cup Onion - 1 no + 1 tsp (chopped) Tomato - 2 no (chopped) Green Chili - 2 no Tamarind Water - 1 cup (1" ball size) Coriander Seeds - 2 tsp Dry Red Chili - 5 no Coconut - 2 tbsp Fenu Greek - 1/4 tsp Asafoetida - 1/4 tsp Turmeric Powder - 1/4 tsp Coriander Leaves - 1 tbsp (chopped) Curry Leaves - 1 stk Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Oil - 1 tsp + 2 tsp Water - 1 and 1/2 cup + 1 cup Salt to Taste.

Method :

Steps To Cook The Toor Dal \ Thuvaram Paruppu : Pressure cook the toor dal with turmeric powder, asafoetida, teaspoon of oil and water (1 and 1/2 cup) for 1 whistle and 2 to 3min in simmer. (Image 1) When all the steam has escaped and open the pressure cooker pan. (Image 2)

Steps To Make Sambar Masala : Meantime, dry roast the dry red chili in hot kadai \ frying pan. (Image 3) Add coriander seeds and fenu greek, saute til the coriander seeds becomes light brown colour. (Image 4) Allow to cool them.

Grind the roasted ingredients into powder. (Image 5 & 6) Add coconut and again grind into fine paste with required water and keep aside. (Image 7 & 8)

Steps To Make Poosanikai Sambar : Add ground masala paste into the pressure cooked dal and mix well. (Image 9) Then add in poosanikai / white pumpkin, onion, tomato, green chili, tamarind water and water, mix well. (Image 10) Bring to boil and cook for 1 whistle. (Image 11) When all the steam has escaped, open the pressure cooker pan, mix well and keep aside. (Image 12)

Heat oil in a sambar utensil, temper mustard seeds and urad dal, after splutter add onion and curry leaves, saute til the onion becomes light brown colour. (Image 13) Add in pressure cooked sambar and mix well. (Image 14) Bring to boil and add coriander leaves, mix well and ready to serve. (Image 15)

Serving Suggestion : Serve hot with Crispy Potato Fry and Pappad.