Sambar without daal/lentils/paruppu

Serves 1
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Directions

  1. 1Sauté Bengal gram, coriander seeds, red chillies and a few peppercorns in some oil.
  2. 2Add grated coconut and sauté.
  3. 3Blend this mixture with a little water to a coarse paste, not a fine paste.
  4. 4Take oil in a pan and sauté diced onion, green chillies, and diced tomato.
  5. 5Add vegetables of your choice, like white pumpkin.
  6. 6Add water, salt, and turmeric, and cook until the vegetables are almost cooked.
  7. 7Pressure cook 400 gms of diced yellow pumpkin and blend it to a fine paste.
  8. 8Add tamarind water of one medium-sized lime and let it come to a good boil.
  9. 9Add the pumpkin puree and masala paste, and add water if needed.
  10. 10When the sambar comes to a good boil, add tadka of mustard, red chillies, curry leaves, and hing.
  11. 11Add chopped coriander leaves.

Ingredients

  • 1 tbsp Bengal gram
  • 2 tbsp coriander seeds
  • 4 red chillies
  • few pepper corns
  • 0.5 cup grated coconut
  • oil
  • 1 diced onion
  • 2 green chillies
  • 1 diced tomato
  • 400 gms yellow pumpkin
  • white pumpkin
  • water
  • salt
  • turmeric
  • 1 medium sized lime tamarind water
  • mustard
  • red chillies
  • curry leaves
  • hing
  • chopped coriander leaves

Equipment

panblender

Tips

  • Use lesser chillies than you usually do, as pumpkin cannot take spice levels like lentils.
  • There is no need to add jaggery, which is normally added in sambar in most households, as the pumpkin provides the sweet edge.
  • Don’t use overly sweet pumpkin variety.