Friday, March 25, 2011
White pumpkin 1/4 kg (cut into big cubes)
Toor dal 1 cup (cooked)
Small onion 1 handful
Tomato 2 no
Green chilly 1 no
Tamarind small gooseberry size
Sambar powder 2 tbsp
Turmeric powder 1/2 tsp
Jaggery 1 tsp
Coconut grated 2 tbsp
Salt to taste
Oil 1 tbsp
Mustard 2 tsp
Urad dal 1 tsp
Jeera 2 tsp
red chilly 1 no
Hing 1/4 tsp
Curry leaves few
Coriander leaves few
Oil 2 tbsp
Heat a broad vessel and add a tbsp of oil.
Saute the small onion, green chilly and tomatoes for about 3 mins.
Then add white pumpkin pieces and saute for about 3 mins.Add turmeric powder, sambar powder and salt.
Pour enough water and cooked till the vegetables are 3/4th cooked.
Add cooked dal and tamarind water. Cook till raw smell goes.
Add coconut and jaggery and leave to boil for 2 mins.Switch off the stove.
Heat kadai and add oil for tempering.
Temper with mustard, urad dal, jeera and hing followed by redchillies and curry leaves.
Pour this to the sambar and garnish with chopped coriander leaves.
NOTE: White pumpkin cooks faster so donot use pressure cooker.Adding coconut and jaggery gives a different taste.The same method can be followed for yellow pumpkin also.