Pondicherry Sambhar - Puducherry Sambhar | How to make Pondicherry Sambhar - Puducherry Sambhar

By Sandhya Ramakrishnan  |  20th May 2016  |  
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  • Pondicherry Sambhar - Puducherry Sambhar, How to make Pondicherry Sambhar - Puducherry Sambhar
Pondicherry Sambhar - Puducherry Sambharby Sandhya Ramakrishnan
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About Pondicherry Sambhar - Puducherry Sambhar Recipe

This recipe is from the cook book, The Pondicherry Kitchen, by Lourdes Tirouvanziam-Louis. I was able to read a few pages from the book that they had as a preview in Google Books and was happy to see several simple dishes. This sambhar was quite different from the sambhar that we often make and it tasted just wonderful.

Pondicherry Sambhar - Puducherry Sambhar

Ingredients to make Pondicherry Sambhar - Puducherry Sambhar

  • Tuvaram paruppu / Toor dal - 3/4 cup
  • Yellow pumpkin (or any vegetable of your choice) ,2 cups (chopped into large chunks)
  • onion -1 large (thinly sliced)
  • tomato - 2 (chopped)
  • garlic cloves -3 (crushed)
  • tamarind pulp - 1/2 tbsp
  • jaggery -1 tsp
  • curry leaves - a few
  • cumin seeds - 1/2 tbsp
  • peppercorns - 1/2 tbsp
  • oil - 1 tbsp
  • mustard seeds -1 tsp
  • Ullutham paruppu/urad dal- 1 tsp
  • Red chilies - 4/5
  • cilantro - afew
  • salt to taste

How to make Pondicherry Sambhar - Puducherry Sambhar

  1. In a pressure cooker, cook the toor dal in about 2 cups of water until it soft and mushy. Let it cool down and then drain the cooked dal water into a bowl and keep aside.
  2. In a pan, heat the oil and then add the mustard seeds, urad dal, asafetida and the red chilies. Let it fry for a minute.
  3. Now add the red pumpkin or any other vegetable of your choice, onions, tomato, curry leaves and sauté for couple of minutes. Then add the cooked dal water, jaggery and salt. Cover the pan and let the vegetables cook.
  4. Meanwhile crush the garlic and pound the cumin and peppercorns in a mortar coarsely.
  5. When the vegetables are cooked, add the tamarind pulp, Cooked dal, crushed garlic cloves, crushed cumin and pepper and also the cilantro leaves.
  6. Cover the pan and let it cook for 10 more minutes.
  7. Serve hot with rice, ghee and a vegetable on the side.

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