Yellow pumpkin sambar for Idly | How to make Yellow pumpkin sambar for Idly

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By Muthulakshmi Madhavakrishnan
Created on 29th May 2017
  • Yellow pumpkin sambar for Idly, How to make Yellow pumpkin sambar for Idly
Yellow pumpkin sambar for Idlyby Muthulakshmi Madhavakrishnan
  • Yellow pumpkin sambar for Idly | How to make Yellow pumpkin sambar for Idly (2 likes)

  • 0 reviews
    Rate It!
  • By Muthulakshmi Madhavakrishnan
    Created on 29th May 2017

About Yellow pumpkin sambar for Idly

Pumpkin sambar is the most common mainstay of South Indian breakfast. It is usually served for Idly, Dosa and also for Vadas. This sambar is also served in a small bowl with mini idlies.

Yellow pumpkin sambar for Idly, a deliciously finger licking recipe to treat your family and friends. This recipe of Yellow pumpkin sambar for Idly by Muthulakshmi Madhavakrishnan will definitely help you in its preparation. The Yellow pumpkin sambar for Idly can be prepared within 30 minutes. The time taken for cooking Yellow pumpkin sambar for Idly is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Yellow pumpkin sambar for Idly step by step. The detailed explanation makes Yellow pumpkin sambar for Idly so simple and easy that even beginners can try it out. The recipe for Yellow pumpkin sambar for Idly can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Yellow pumpkin sambar for Idly from BetterButter.

  • Prep Time30mins
  • Cook Time20mins
  • Serves4People
Yellow pumpkin sambar for Idly

Ingredients to make Yellow pumpkin sambar for Idly

  • 1/8 cup toor dal
  • 15 small onions
  • 2 tomatoes
  • 200 grams yellow pumpkin
  • Small lemon sized tamarind
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • 1 tsp jaggery
  • few curry leaves
  • Few coriander leaves
  • 1 tsp oil
  • Salt
  • For sambar powder
  • 7 dried red chilly
  • 1 tbsp Coriander Seeds
  • 1 Tbsp Chana dal
  • 1 tsp jeera
  • 2 tsp coconut
  • For tempering
  • 1/2 tsp Mustard
  • 1/2 tsp Urid dal
  • 1 dried red chilly

How to make Yellow pumpkin sambar for Idly

  1. Peel the onions and slit the green chillies. Remove the pumpkin skin and cube them. Wash and soak the toor dal for 20 minutes. Soak the tamarind in hot water for 20 minutes and extract the juice.
  2. Take a pressure cooker and add the toor dal, onions, slit green chillies, tomatoes, 2 cups water. Next add the turmeric powder and asafoetdia powder or asafoetdia water. Mix them well and pressure cook for 4 to 5 whistles. 
  3. In the meantime, prepare the sambar powder. Heat a pan and add the chana dal. When it turns light golden brown add the coriander seeds and fry them till it turns brown and add the jeera, red chillies and coconut. Fry them well until the coconut gratings turns brown. 
  4. Allow them to cool down and powder them well. Combine the sambar powder with just enough water to form a thick paste. 
  5. Open the cooker and gently mash the dal and pumpkin with the ladle. Then add the tamarind extract 
  6. Next add required salt and keep on low flame for few minutes.
  7. Then add the sambar powder paste to the dal and some more water. Mix well and cook for 10 minutes until everything soft. If it gets too thick as its cooking add a little water. 
  8. When the sambar boils well add a tsp of jaggery and allow it to boil for few minutes. 
  9. Finally, add the coriander leaves and curry leaves and switch off the flame.
  10. Heat a tsp of oil in a small pan and add the mustard and urid dal. Allow them to crackle and add the red chilly. Add it to the hot sambar and mix them well. Close it with a lid for few minutes before serving.
  11. Take a bowl and add the sambar. Gently place the idlies on the sambar. Pour some more sambar over the idlies and sprinkle some chopped coriander leaves over the idlies. You can also swril some melted ghee over the idlies. Serve restaurant style sambar idlies for your kids.
My Tip: You can substitute the toor dal with masoor dal or moong dal but I find toor dal gives you the perfect consistency.

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