WHITE PUMPKIN SAMBAR

White pumpkin has many medicinal properties.It cures all stomach ailments and good for urinary infections.Also good for obesity.It drains the unwanted water from our body.This sambar is a perfect combination for rice, idli and dosas.
INGREDIENTS :
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
To Temper:
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
METHOD :
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.

CABBAGE DHAL

INGREDIENTS :
Cabbage       1/4kg
Onion            1 chopped
Tomato(country)          2 chopped
Garlic            8 cloves chopped
Toor dal        1/2 cup (cooked)
Greenchillies   2 chopped
Sambar powder   3 tsp
Turmeric powder  1/4 tsp
Salt   to taste
Coriander leaves     to garnish
Oil                 1 tbsp
For Seasoning :
Mustard seeds   1 tsp
Urad dal             1/2 tsp
 Jeera                 2 tsp
Curry leaves       few
METHOD :
Heat pressure pan with oil and add the items for seasoning one by one.
Add onion, garlic and green chillies and saute for about 3 mins.Add tomatoes and saute till they are cooked.
Add turmeric powder, sambar powder and salt and mix well. Add chopped cabbage and saute for few mins.
Add enough water and cook for one whistle.Then add the cooked dal and check for salt.
Cook for about 5 to10 mins.Garnish with coriander leaves.
Serve for rice  and chappathi.
NOTE : This dish can be prepared in a jiffy and tastes simply superb.This can be given to toddlers by adding little ghee.Tamarind  should not be added to this dish.
This is my second entry to the event 

MULANGI(RADDISH) SAMBAR

Ingredients :
Cooked toor dal      1 cup
Raddish     1/4 kg
Small onion    15 Nos
Tomato          2 no
Garlic             3 cloves
Sambar powder   2 tbsp
Turmeic powder   1 tsp
Oil                   1 tbsp
Salt               to taste
Tamarind       small gooseberry size
For Seasoning :
Oil             2 tbsp
Big Onion    1 chopped
Curry leaves   few
Red chilly  1 no
 Mustard seeds    1 tsp
Urad dal              1 tsp
Jeera                   2 tsp
Hing                    1/2 tsp
Coriander leaves for garnishing.
Method:

• Heat one tbsp oil and saute chopped onions, tomato and raddish for few minutes.Add turmeric powder, sambar powder add salt.Saute tfor about 5 mins. Add enough water and cook for one whistle.
• When the raddish is cooked add toor dal and tamarind pulp.Boil for about 10 mins.
• Heat kadai with  oil for seasoning. Add  mustard seeds, urad dal, jeera, hing, curry leaves,red chilly and chopped onion.Saute for a minute and add to the sambar.
• Garnish with chopped coriander.

Note: Raddish has to be sauted well  in oil to remove the pungent smell.