Hotel Style Pumpkin Tiffin Sambar Recipe
I love to make
sambar with various vegetables and various method. Already I have posted few sambar recipes. Today I have shared Pumpkin
tiffin sambar recipe. Pupmkin tiffin
sambar will be preparing with main ingredients Pumpkin, toor dal, moong dal and
sambar powder. This sambar powder will be giving special taste to this sambar
recipe. It is served with idly or dosa or any vada varieties
Preparation time: 10
minutes
Cooking time: 20
minutes
Total time: 30
minutes
Course: Side dish
Cuisine: South Indian
traditional recipe
Serving: 6
Ingredients:
50
Gram toor dal
25
Gram moong dal
1
Gooseberry size tamarind
15
Sambar Shallots, Peeled
50
gram yellow pumpkin
1
tomato
1
tsp turmeric
1
Pinch Hing(Perungayam)
1
Tblsp Chilly Powder
1
tblsp cooking oil
1
piece jaggery (optional)
Salt
to taste
Water
as needed
For Grinding:
1
tblsp channa dal
½
tblsp urad dal
1
tsp fenugreek seeds
1
tsp cumin seeds
1
tblsp coriander seeds
6
dry chilies
2
tblsp grated coconut
For Tempering:
1
tsp Mustard seeds
1
Sprig Curry leaves
1
tsp vengaya vadagam
1
tblsp cooking oil
For Garnishing:
Handful
Coriander leaves
Preparation:
1.
Transfer
grated coconut to mixi jar, grind it and keep aside
2.
Soak
tamarind in hot water in 10 to 15 minutes. Extract the pulp and keep aside
Sambar powder
preparation:
1.
Heat
a pan add channa dal and moong dal, fry for 2 minutes on low heat
2.
In
the same pan add fenugreek seeds, cumin seeds and coriander seeds, fry for 2
minutes on low heat
3.
Add
dry chilies and fry for a minutes
4.
Transfer
all fried ingredients to the mixi jar and grind them as powder
Method:
(1 Cup = 200 ml)
1.
In
a pressure cooker, add Toor dal, moong dal and 2 cup water. Cover the pressure
cooker for 6 whistles on medium flame
2.
Once
the pressure cooker settle down, open the pressure cooker and do the mix
3.
Heat
a pan add 1 tblsp oil and add sambar shallots and yellow pumpkin, fry for a
minutes on low heat
4.
Add
tomato and sauté for a minutes
5.
Add
2 Cup water and salt. Let it boil for a minutes
6.
Add
Cooked dal and mix well. Let it boil for a minute
7.
Add
chilly powder, grinded 2 tblsp sambar powder, 1 tsp turmeric powder and 1 pinch hing
8.
Add
Coconut paste,tamarind pulp and jaggery then let it cook till the coconut paste raw
smell disappear.
9.
Switch
off the stove and garnish with Coriander leaves
10. Furthermore, in a pan
add 1 tblsp oil and mustard seeds
11.
When
mustard seeds crackle, add vengaya vadagam and curry leaves
12. Pour the tempering over
the sambar and mix well
13. Serve Pumpkin tiffin sambar with idly or dosa or vada varieties
Step by Step Pictorial
Moong dal and toor dal
In a pressure cooker, add Toor dal, moong dal
and 2 cup water. Cover the pressure cooker for 6 whistles on medium flame
Moong dal and toor dal cooked well
Mash them and keep aside
Soak
tamarind in hot water in 10 to 15 minutes
Extract the pulp and keep aside
Transfer grated coconut to mixi jar, grind it
and keep aside
Heat a pan add channa dal and moong dal, fry for
2 minutes on low heat
In the same pan add fenugreek seeds, cumin seeds
and coriander seeds, fry for 2 minutes on low heat
Add dry chilies and fry for a minutes
Transfer all fried ingredients to the mixi jar
Grind them as powder
Heat a pan add 1 tblsp oil and add sambar
shallots and yellow pumpkin, fry for a minutes on low heat
Add tomato and sauté for a minutes
Add 2 Cup water and salt. Let it boil for a
minutes
Add Smashed dal and mix well
Add 1 tblsp chilly powder, 2 tblsp grinded sambar powder, 1 tsp
turmeric powder and 1 pinch hing, mix well
Add Turmeric pulp
Add
Coconut paste and mix well
Add Jaggery and mix well (if you dont want skip this step)
let it cook till the Masala raw smell
disappear
Switch off the stove and garnish with Coriander
leaves
Furthermore, in a pan add 1 tblsp oil and
mustard seeds
When mustard seeds crackle, add vengaya vadagam
and curry leaves
Pour
the tempering over the sambar
Mix well
Serve Pumpkin tiffin sambar with idly or dosa or vada varieties
My notes:
1. You can use masoor dal
(red toor dal) instead of moong dal.
2. You can prepare sambar
powder like what I mentioned before in this recipe, this is only giving special
taste for this recipe
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