PUMPKIN SAMBAR Temple Style

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

1. 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

2. 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

3. 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

4. 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