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Red Pumpkin Sambar Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Red pumpkin sambar

Red pumpkin sambar

Tasty and Healthy Sambar

Red pumpkin is a slightly sweet vegetable that is used to make many dishes like sambars, stir-fries, pies and much more. Pumpkin is a rich source of carbohydrates, antioxidants, vitamins, iron, calcium, niacin and phosphorous.

Red pumpkin sambar is a healthy and tasty sambar with mild spices that pairs well with rice, chapati and dosa. It is easy to prepare, with just a few steps and ingredients.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 cups water, or as needed
  • 2 cups red pumpkin, peeled and cubed
  • salt, to taste
  • 1 inch long cinnamon
  • 1 teaspoon coriander seeds
  • 1 teaspoon poppy seeds
  • 1 cup onion, chopped
  • 4-5 dry red chilies
  • 1 cup tomato, chopped
  • 1 cup fresh coconut, grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon tamarind
  • 1 1/2 teaspoons jaggery

Instructions

  1. Wash, peel and cube the red pumpkin. Chop the onion and tomatoes. Grate the coconut. Set everything aside.
  2. In a vessel or pan, heat the oil and splutter the mustard seeds. Add curry leaves. Add cubed pumpkin and saute for 1 minute. Add water, salt to taste, close the lid and cook well.
  3. In a frying pan, heat the oil and add cinnamon, coriander seeds and poppy seeds. Saute for a few seconds or till the spices turn aromatic.
  4. Add the chopped onion and red chilies. Saute till the onion turns translucent.
  5. Add chopped tomato and saute till it shrinks.
  6. Add grated fresh coconut and turmeric powder. Give a quick mix and switch off the flame.
  7. Transfer the fried ingredients to a mixer jar. Add tamarind and water, close the lid and grind to a fine paste. This is the masala for the sambar. Set aside.
  8. After the pumpkin is cooked well, add the ground paste (sambar). Add water and mix well. Close the lid and cook for 3-4 minutes or till raw smell of the masala vanishes. Add more water if required to adjust the consistency.
  9. Add jaggery, adjust salt and mix well. Bring it to a boil and switch off the flame.
  10. Red pumpkin sambar is ready to serve. Serve hot with rice, chapati or dosa. Enjoy.

Step-by-Step Photos

In a vessel or pan, heat 1 teaspoon oil and splutter 1/2 teaspoon mustard seeds. Add a sprig of curry leaves.

In a vessel or pan, heat 1 teaspoon oil and splutter 1/2 teaspoon mustard seeds. Add a sprig of curry leaves.

Add 2 cups cubed pumpkin and saute for a minute. Add 2 cups of water, salt to taste, close the lid and cook well.

Add 2 cups cubed pumpkin and saute for a minute. Add 2 cups of water, salt to taste, close the lid and cook well.

Scroll to Continue

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In a frying pan, heat 1 teaspoon oil. Add 1 inch cinnamon and 1 teaspoon coriander seeds.

In a frying pan, heat 1 teaspoon oil. Add 1 inch cinnamon and 1 teaspoon coriander seeds.

Add 1 teaspoon poppy seeds and saute for a few seconds or till spices turn aromatic.

Add 1 teaspoon poppy seeds and saute for a few seconds or till spices turn aromatic.

Add 1 cup chopped onion and 4-5 red chilies. Saute till onion turns translucent.

Add 1 cup chopped onion and 4-5 red chilies. Saute till onion turns translucent.

Add 1 cup chopped tomato and saute till it shrinks.

Add 1 cup chopped tomato and saute till it shrinks.

Add 1 cup grated fresh coconut and 1/2 teaspoon turmeric powder. Give a quick mix and switch off the flame.

Add 1 cup grated fresh coconut and 1/2 teaspoon turmeric powder. Give a quick mix and switch off the flame.

Transfer the fried ingredients to a mixer jar and add 1 teaspoon tamarind.

Transfer the fried ingredients to a mixer jar and add 1 teaspoon tamarind.

Add 1/2 cup water, close the lid and grind to a fine paste. This is the masala for the sambar. Set aside.

Add 1/2 cup water, close the lid and grind to a fine paste. This is the masala for the sambar. Set aside.

After the pumpkin is well-cooked, add the sambar and 1/2 cup water. Mix well.

After the pumpkin is well-cooked, add the sambar and 1/2 cup water. Mix well.

Close the lid and cook for 3-4 minutes or till raw smell of the masala vanishes. Add more water if required to adjust the consistency. Add 1 1/2 teaspoons jaggery, adjust salt and mix well. Bring it to a boil and switch off the flame.

Close the lid and cook for 3-4 minutes or till raw smell of the masala vanishes. Add more water if required to adjust the consistency. Add 1 1/2 teaspoons jaggery, adjust salt and mix well. Bring it to a boil and switch off the flame.

Red pumpkin sambar is ready to serve. Serve hot with rice, chapati or dosa. Enjoy!

Red pumpkin sambar is ready to serve. Serve hot with rice, chapati or dosa. Enjoy!

Cooking Notes

  • I used only red chilies. You can use green chilies, as well, to make this sambar spicier.
  • Instead of tamarind, tamarind paste can be used.
  • If serving with chapati, decrease the amount of jaggery or omit it altogether.

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