Pumpkin Sambar Temple Style
PUMPKIN SAMBAR Temple Style is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Soumya Shetty on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $39.74 total, $9.94 per serving
Ingredients
- 500 g Pumpkin (peeled and cut into bite-size pieces)
- 1 piece Tomato (ripe, finely chopped)
- to taste pinch Salt (regular table salt)
- 2.5 tbsp Jaggery (grated)
- 1 tbsp Coriander Seeds
- 1 pinch Fenugreek Seeds
- 0.5 tsp Cumin Seeds
- 0.5 tsp Mustard Seeds
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 3 pieces Garlic Cloves (Masala)
- 6 pieces Garlic Cloves (Tempering)
- 4 pieces Byadagi Red Chilies (dried Indian red chilies)
- 4 pieces Gundu Chilies (small dried red chilies)
- 20 leaves Curry Leaves (fresh)
- 1 tsp Raw Rice
- 2 tbsp Freshly Grated Coconut (unsweetened)
- 0.5 tsp Turmeric Powder
- 1 piece Tamarind (lime‑sized, soaked and pulp extracted)
- 2 tbsp Coconut Oil (unrefined, divided for roasting and tempering)
- 1 pinch Asafoetida (Hing)
Instructions
Par‑boil Pumpkin
Add water to a large pot and bring to a gentle boil. Add the cut pumpkin pieces, one finely chopped tomato, salt and 2½ tbsp jaggery. Cover and cook until the pumpkin is about 70 % done (still firm).
Time: PT15M
Temperature: Medium heat
Roast Spices & Make Masala Paste
In a pan heat 1 tbsp coconut oil on very low flame. Add coriander seeds, fenugreek seeds, cumin seeds, mustard seeds, chana dal, urad dal, garlic cloves (for masala), Byadagi chilies, Gundu chilies, curry leaves, raw rice and stir continuously. After a minute add grated coconut and turmeric, then switch off the heat. Add a small lime‑sized piece of tamarind. Let the mixture cool, then grind to a smooth paste using a blender or wet grinder.
Time: PT10M
Temperature: Low heat
Combine Masala with Pumpkin
When the pumpkin is 70 % cooked, stir in the ground masala paste. Add water to reach your desired consistency, adjust salt and add a little more jaggery if needed. Cover and bring to a rolling boil, then turn off the heat.
Time: PT10M
Temperature: Medium‑high heat
Tempering (Tadka)
In a small tadka pan heat the remaining 1 tbsp coconut oil. Add 1 tsp mustard seeds and let them splutter. Add garlic cloves (for tempering) if using, a pinch of asafoetida, and a generous handful of curry leaves. Fry for a few seconds and immediately pour the tempering over the hot sambar.
Time: PT5M
Temperature: Medium heat
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Coconut, Mustard, Garlic (if used)
Ingredient Substitutions
- Instead of Pumpkin: Butternut squash, Sweet potato
- Instead of Salt: Sea salt
- Instead of Jaggery: Brown sugar
- Instead of Byadagi Red Chilies: Kashmiri red chilies
- Instead of Freshly Grated Coconut: Desiccated coconut (re‑hydrate)
- Instead of Tamarind: Tamarind paste (1 tsp)
- Instead of Coconut Oil: Vegetable oil (less flavor)
Equipment Needed
- Large Pot
- Pan
- Blender or Wet Grinder
- Tadka Pan
- Cutting Board
- Knife
- Measuring Spoons
- Ladle or Spoon
- Bowl (for soaking tamarind)
Critical Steps — Do Not Skip
- Boiling pumpkin until 70 % cooked
- Roasting and grinding the spice masala paste
- Adding masala paste to pumpkin and cooking to a rolling boil
- Tempering with mustard seeds, garlic, hing and curry leaves
Chef Tips from the Video
- Fresh curry leaves give the best aroma; add them both in the masala and tempering.
- If Byadagi chilies are unavailable, use Kashmiri red chilies for color without excessive heat.
- A small piece of tamarind added after roasting imparts the authentic temple‑style tang.
Troubleshooting
Sambar is too thick.
Add a little warm water and simmer for a few minutes, stirring gently.
Sambar is too watery.
Simmer uncovered on medium heat until it reduces to the desired consistency.
Bitter taste from over‑roasted spices.
Reduce roasting time next time and add a pinch more jaggery to balance bitterness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the roasted masala paste a day ahead and store it in the refrigerator.
- Pumpkin sambar reheats well; add a splash of water while reheating to restore consistency.
Frequently Asked Questions
What is the cultural significance and history of Mangalore Style Pumpkin Sambar (Kembude Koddel) in Karavali (Karnataka) cuisine?
Pumpkin sambar is a traditional Anna Prasada offered in Karavali temples of Karnataka. It reflects the region’s inclusive spirit, serving devotees of all faiths, and showcases local ingredients like coconut, tamarind and native chilies.
What are the traditional regional variations of pumpkin sambar in Karnataka cuisine?
In coastal Karnataka, the sambar often uses coconut oil, Byadagi chilies and a tempering of mustard seeds and curry leaves. Inland versions may add lentils or use sesame oil and omit coconut.
How is Mangalore Style Pumpkin Sambar (Kembude Koddel) authentically served in temples of the Karavali region?
It is served hot in stainless steel bowls alongside steamed rice or neer dosa, sometimes accompanied by a side of pickle. The sambar is offered first as prasadam before being shared with devotees.
During which festivals or celebrations is pumpkin sambar traditionally prepared in Karnataka?
Pumpkin sambar is commonly prepared during temple festivals like Navaratri and Ugadi, as well as during community feasts (bhojanams) where a vegetarian prasadam is required.
What makes Mangalore Style Pumpkin Sambar (Kembude Koddel) special compared to other South Indian sambar varieties?
Its distinct sweetness from jaggery, the use of roasted coconut and tamarind, and the specific blend of Byadagi and Gundu chilies give it a unique sweet‑sour‑spicy balance that is characteristic of Karavali temple cuisine.
What are the most common mistakes to avoid when making Mangalore Style Pumpkin Sambar (Kembude Koddel) at home?
Avoid over‑roasting the spices, which can cause bitterness, and do not over‑cook the pumpkin before adding the masala paste. Also, add the tempering at the end to preserve its aroma.
Why does this pumpkin sambar recipe use coconut oil for roasting and tempering instead of other oils?
Coconut oil is traditional in coastal Karnataka and imparts a subtle nutty flavor that complements the pumpkin and coconut paste, while also withstanding high heat during tempering.
Can I make Mangalore Style Pumpkin Sambar (Kembude Koddel) ahead of time and how should I store it?
Yes, the sambar can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently, adding a splash of water if it thickens.
What texture and appearance should I look for when the pumpkin sambar is done?
The pumpkin should be tender but not mushy, and the broth should be thick, glossy, and speckled with bits of roasted masala and curry leaves. A slight sheen from coconut oil indicates it’s ready.
What does the YouTube channel Soumya Shetty specialize in?
The YouTube channel Soumya Shetty focuses on authentic South Indian home cooking, especially Karnataka and coastal recipes, with detailed step‑by‑step tutorials and cultural background.
How does the YouTube channel Soumya Shetty's approach to Karnataka cuisine differ from other Indian cooking channels?
Soumya Shetty emphasizes traditional temple‑style preparations, uses regional ingredients like Byadagi chilies and coconut oil, and often shares the cultural stories behind each dish, setting her apart from generic Indian cooking channels.
Last updated: September 6, 2026
