Pumpkin Sambhar Recipe – Authentic Indian Tamarind & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Pumpkin Sambhar Recipe – Authentic Indian Tamarind & Jaggery Delight

Hey everyone! If you’re anything like me, a comforting bowl of sambhar is basically a hug in a bowl. It’s one of those dishes that just feels like home. Today, I’m sharing my go-to Pumpkin Sambhar recipe – a slightly different take on the classic, but bursting with flavour. I first made this when I was craving something a little lighter than the usual lentil-based sambhar, and it quickly became a family favourite. It’s surprisingly easy to make, and the combination of sweet, sour, and spicy is just… chef’s kiss.

Why You’ll Love This Recipe

This pumpkin sambhar is a little different, and that’s what makes it special! It’s a fantastic way to enjoy the goodness of pumpkin in a savoury dish. The tamarind and jaggery create a beautiful balance of flavours, and the spices add a lovely warmth. Plus, it’s a relatively quick and easy recipe – perfect for a weeknight meal. It serves 2, takes about 15 minutes to prep and 20 to cook, and is super easy to make!

Ingredients

Here’s what you’ll need to make this delicious pumpkin sambhar:

• 2 to 2.5 cups pumpkin, cubed (about 300-350g)
• 1 green chili, slit
• 0.75 to 1 cup onions, chopped (about 150-200g)
• 1 sprig curry leaves
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds (a small pinch!)
• 1 to 2 tablespoons tamarind
• 0.75 to 1 teaspoon Kashmiri red chili powder
• 1.5 to 2 teaspoons coriander powder
• 2 tablespoons jaggery (or brown sugar)
• 0.5 teaspoon salt (or to taste)
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons oil

Ingredient Notes

Let’s talk about a few key ingredients that really make this sambhar sing:

• Tamarind: This is what gives sambhar its signature tang! I prefer using tamarind paste, but you can also soak a block of tamarind in warm water, squeeze out the juice, and strain it.
• Jaggery: Jaggery adds a lovely sweetness that balances the tamarind’s sourness. You can substitute with brown sugar if you don’t have jaggery on hand.
• Fenugreek Seeds: Don’t skip these! A tiny pinch of fenugreek seeds adds a unique, slightly bitter flavour that really elevates the sambhar. It’s a flavour my grandmother always insisted on, and I now understand why.
• Kashmiri Red Chili Powder: This adds a beautiful colour and mild heat. If you prefer a spicier sambhar, feel free to add a pinch of regular red chili powder too. Different regions in India have their own variations – some use more chili powder, others prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in ½ cup of warm water. Once softened, squeeze it well to extract the juice, and then strain it to remove any seeds or fibres. Set aside.
2. Heat the oil in a pot over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Wait for them to splutter – this is when they release their flavour!
3. Add the curry leaves and green chili. Fry for a few seconds until fragrant.
4. Now, add the chopped onions and sauté until they turn a lovely pink colour.
5. Add the cubed pumpkin pieces and sauté for 2-3 minutes.
6. Time for the spices! Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Fry for about a minute, stirring constantly to prevent burning.
7. Add the jaggery, tamarind juice, and enough water to just cover the pumpkin. Bring to a simmer, then reduce the heat and cook until the pumpkin is tender – about 10-15 minutes.
8. Finally, adjust the salt, tamarind, and jaggery to your liking. You want a perfect balance of sweet, sour, and salty!
9. Garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pot when sautéing the pumpkin. Cook in batches if necessary to ensure even cooking.
• Taste as you go! Sambhar is all about balancing flavours, so adjust the spices and sweetness to your preference.
• A little bit of oil floating on top is normal – it adds to the flavour!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it hot, add a pinch of cayenne pepper or a finely chopped red chili.
• Festival Adaptations: This sambhar is lovely during festivals like Pongal and Onam. My friend makes a slightly richer version with coconut milk for these occasions.

Serving Suggestions

This pumpkin sambhar is fantastic with:

• Steaming hot rice
• Roti or chapati
• Idli or dosa (it makes a great dipping sauce!)
• A side of papadums for extra crunch

Storage Instructions

Leftover sambhar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

1. What type of pumpkin is best for sambhar?

Any variety of pumpkin will work, but I prefer using the Indian pumpkin (kaddoo) or butternut squash. They have a slightly sweeter flavour that complements the sambhar beautifully.

2. Can I use lemon juice instead of tamarind?

You can, but the flavour won’t be quite the same. Tamarind has a unique tang that lemon juice doesn’t quite replicate. If you do use lemon juice, start with 1 tablespoon and adjust to taste.

3. How do I adjust the sweetness of the sambhar?

Simply add more jaggery or brown sugar if you prefer it sweeter, or reduce the amount if you like it less sweet.

4. What is the purpose of adding fenugreek seeds?

Fenugreek seeds add a unique, slightly bitter flavour that really enhances the overall taste of the sambhar. It’s a small ingredient that makes a big difference!

5. Can I make this sambhar ahead of time?

Absolutely! Sambhar actually tastes better after it’s been allowed to sit for a while. You can make it a day or two in advance and store it in the refrigerator.

6. What is the difference between sambhar masala and the spices used in this recipe?

Sambhar masala is a pre-made spice blend that contains a variety of spices commonly used in sambhar. This recipe uses individual spices, which allows you to control the flavour and adjust it to your liking.

Enjoy! I hope you love this pumpkin sambhar as much as my family does. Let me know in the comments how it turns out for you!