Yellow Pumpkin Arachuvitta Sambar
"My mom’s arachuvitta sambar recipe! Here is my favorite arachuvitta sambar recipe with parangikai or pumpkin – South Indian style lentil stew with pumpkin and freshly ground coconut masala."
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Yellow Pumpkin Arachuvitta Sambar
YIELD
4
CUISINE
South Indian
TIME
55 min
COURSE
Entree
Ingredients
My absolute favorite!
– ¼ cup toor dal rinsed, and drained – ¾ cup water – ¼ teaspoon gingelly oil optional – ¼ teaspoon turmeric powder – 1 teaspoon rice flour – 250 grams pumpkin – 2 cups water divided (add more if needed) – 1.5 teaspoon tamarind paste heaped – 2 teaspoon salt or to taste – 5 curry leaves – 2 teaspoon jaggery or to taste For the arachuvitta sambar masala – 1.5 tablespoon coriander seeds you can add upto 2 tablespoon – ½ teaspoon fenugreek seeds – 1 teaspoon urad dal – ½ tablespoon chana dal heaped – 3 dried red chilies Guntur variety. Adjust to taste – 1 Kashmiri red chili or byadgi variety chili adjust to taste – 4 tablespoon coconut grated – ¼ teaspoon oil optional To temper: – 1 tablespoon oil – 1 teaspoon mustard seeds – ¼ teaspoon fenugreek seeds – ⅛ teaspoon asafoetida – 5 curry leaves Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
You will need:
Instructions
Simple & easy-to-follow
Cook the toor dal
Rinse the toor dal and drain the water. Pressure cook the toor dal by adding ¾ to 1 cup of water and ¼ teaspoon of turmeric powder, and ¼ teaspoon gingelly oil, if using for 4 to 5 whistles. Let it cool and mash it.
Cook the toor dal
Add the rice flour and ¼ cup of water to this dal, mix well, and set aside.
Cook the toor dal
You can also cook the dal in Instant Pot. As it’s ¼ cup of toor dal, you can use a PIP method and cook the toor dal for 20 to 25 minutes at high-pressure mode and release the pressure naturally.
Roast and grind the masala
Heat ¼ teaspoon of oil in a pan, and when the oil is hot, add the coriander seeds, fenugreek seeds, urad dal, chana dal, dried chilies—dry roast all the above for 3 to 4 minutes over medium heat.
Roast and grind the masala
Then add the coconut. After adding the coconut, turn off the heat—no need to roast for a long time.
Roast and grind the masala
Transfer it to a mixer jar and let it cool.
Roast and grind the masala
Grind it with ¼ to ⅓ cup of water into a smooth paste.
Prepare the sambar
Take a saucepan or kadai with a heavy bottom, add the chopped pumpkin and 1 cup of water, and cook the pumpkin until it’s soft and tender, for about 10 minutes. I used my uruli vessel for the sambar.
Prepare the sambar
Then mix the tamarind paste with ¼ cup of water and add it to the pumpkin mix. Add salt and let it cook for 5 minutes over medium-low heat.
Prepare the sambar
Then add the ground paste, rinse the mixer jar with ¼ cup of water, and add it to the sambar.
Prepare the sambar
Add the jaggery and curry leaves and bring the sambar to a boil.
Prepare the sambar
At this stage, add the mashed toor dal with rice flour to the sambar and mix well. Bring the sambar to a boil and turn off the heat.
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Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.