SIDE DISH

TIFFIN SAMBAR | HOTEL STYLE POOSANIKAI SAMBAR | PUMPKIN DAL GRAVY

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This is my favourite sambar for idly and will taste similar to saravana bhavan sambar. I have already prepared it at home and surprised with the taste but missed taking pictures. So wanted to tryagain and blog it soon. I prepared it for idly and slightly changed the recipe as I didn’t have sambar vengayam (small onion) that time. This sambar will smell heavenly and fills the entire house. I love the eat the sambar even after completing the idly. 

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INGREDIENTS:

  • Toor dal – 1 /2 cup
  • Red pumpkin – 1
  • Onion – 1
  • Tamarind – small lemon size
  • Turmeric powder – 1/3 tsp
  • Chilli powder – 1 /2 tsp
  • Coriander powder – 1 tsp
  • Asafoetida – 1/2 tsp
  • Curry leaves – 5
  • Salt – as required
  • Mustard seeds – 1 /2 tsp
  • Cumin seeds – 1 tsp
  • Oil – 1 tsp

FOR GRINDING:

  • Channa dal – 2 tsp
  • Red chilli – 4
  • Fenugreek seeds – 1 tsp
  • Cumin seeds – 1 tsp

METHOD:

1.Wash and cut pumpkin until pieces. Pressure cook pumpkin along with Toor dal with two cups of water for 3 whistles.

2.Both dal and pumpkin has to cooked well. Mash it with the help of laddle.

3.Soak tamarind in water and extract the juice.

4.Dry roast all the ingredients under “for grinding” until it turns colour and grind into coarse powder. This is the sambar powder.

5.Heat oil in a kadai, add mustard and cumin seeds along with curry leaves. When they pop up add chopped onion and saute until translucent.

6.Add tamarind juice and stir well. When it comes to boil add asafoetida, turmeric, chilli and Coriander powders and stir well.

7.Now add the grinded sambar powder and stir well without forming lumps. Let it boil for a minute.

8.Then add the cooked dal and pumpkin along with required salt. Add little water and cook until it becomes thick.

9.Garnish with coriander leaves and serve hot with any tiffin items.

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NOTE:

  • A tsp of jaggery can be added for enhanced taste.
  • Vegetables like carrot, brinjal can be added.
  • The consistency can be adjusted by adding water. I always prefer thick sambar for tiffin items.

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