White Pumpkin Sambar Recipe – Authentic Tur Dal & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

White Pumpkin Sambar Recipe – Authentic Tur Dal & Tamarind Delight

Introduction

Oh, sambar! Is there anything more comforting? This White Pumpkin Sambar (also known as Kaddu Sambar) is a family favorite, and honestly, it’s the one I find myself making again and again. It’s a beautiful balance of tangy tamarind, earthy dal, and the subtle sweetness of white pumpkin. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right. It’s a little bit of sunshine in a bowl, perfect with rice, idli, or dosa. Let’s get cooking!

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also surprisingly easy to make. It’s packed with flavor, incredibly versatile, and a fantastic way to get your veggies in. Plus, the white pumpkin adds a lovely texture and mild sweetness that complements the other flavors beautifully. It’s a truly satisfying and wholesome meal.

Ingredients

Here’s what you’ll need to make this delightful sambar:

• 1/3 cup Tur Dal (approx. 150g)
• 3/4 cup White Pumpkin (ash gourd), cubed (approx. 150g)
• 1 Onion, medium, chopped
• 1 Tomato, medium, chopped
• 2 tsp Sambar Powder
• 1 Tamarind (lemon-sized ball)
• 1/4 tsp Turmeric Powder
• 2 tsp Oil
• 1 tsp Mustard Seeds
• 1 Red Chilli, dried
• 1 tsp Fenugreek Seeds
• 2 sprigs Curry Leaves
• 2 tbsp Coriander Leaves, chopped
• Salt to taste
• 1 ½ – 2 cups Water (for tamarind extract & dal)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• White Pumpkin (Ash Gourd): This is the star! It has a very mild flavor and absorbs all the sambar’s deliciousness. You can also use butternut squash if you can’t find white pumpkin, but the flavor will be slightly different.
• Tur Dal: Also known as arhar dal, this is the lentil base of our sambar. It cooks up beautifully and has a lovely, creamy texture. Make sure to pick over the dal to remove any stones or debris.
• Sambar Powder: This is where the magic happens! Authentic sambar powder is key. You can find it at most Indian grocery stores, or even make your own if you’re feeling ambitious. The blend of spices is what gives sambar its signature flavor. Different regions in South India have their own unique sambar powder blends – experiment to find your favorite!
• Tamarind: Don’t skip the tamarind! It provides the signature tangy flavor. You can find tamarind pulp in most Indian grocery stores as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 ½ cups of hot water for about 15 minutes. Once softened, extract the juice, discarding the pulp. Set aside.
2. Now, let’s cook the dal. Pressure cook the tur dal with ¼ teaspoon of turmeric powder for 3 whistles. Once cooled, gently mash the dal and set it aside.
3. Time for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds, fenugreek seeds, red chilli, and a pinch of hing (asafoetida). Let them splutter and dance for a few seconds.
4. Add the curry leaves and sauté for a moment until fragrant. Then, add the chopped onions and sauté until they turn translucent.
5. Next, add the chopped tomatoes and cubed white pumpkin. Sprinkle in the sambar powder and cook until the vegetables soften – about 5-7 minutes.
6. Pour in the tamarind extract and add salt to taste. Bring the mixture to a simmer and let it cook until the raw tamarind smell disappears – this usually takes about 5-10 minutes.
7. Now, add the cooked and mashed dal to the pan. Add about ½ cup of water (or more, depending on your desired consistency) and bring to a boil. Let it simmer for 5-6 minutes, stirring occasionally.
8. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the white pumpkin – you want it to hold its shape slightly.
• Adjust the amount of sambar powder to your liking. Start with 2 teaspoons and add more if you prefer a stronger flavor.
• A good sambar is all about balance. Taste as you go and adjust the salt and tamarind accordingly.

Variations

• Drumstick Sambar: My friend Lakshmi always adds drumsticks to her sambar. They add a lovely texture and flavor.
• Brinjal (Eggplant) Sambar: My mom loves adding small eggplants for a richer flavor.
• Mixed Vegetable Sambar: Feel free to add other vegetables like carrots, beans, or potatoes.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce or omit the red chilli.
• Medium: Use one red chilli.
• Spicy: Add two red chillies or a pinch of cayenne pepper.

Festival Adaptations

Sambar is a staple during festivals like Pongal and Onam. It’s often served as part of a larger festive meal.

Serving Suggestions

Sambar is incredibly versatile! Here are a few ideas:

• With steaming hot rice.
• Alongside crispy idli or dosa.
• As a side dish with vada.
• Even with roti or chapati!

Storage Instructions

Leftover sambar 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 flavors meld together! You can also freeze it for up to a month.

FAQs

What is the best type of pumpkin to use for sambar?

White pumpkin (ash gourd) is traditional, but butternut squash works well too.

Can I make sambar without tamarind? What can I substitute?

You can use lemon juice or amchur (dried mango powder) as a substitute for tamarind, but the flavor will be slightly different.

How do I adjust the consistency of the sambar?

Add more water if you want a thinner consistency, or simmer for longer to thicken it up.

What is the purpose of adding turmeric powder to the dal?

Turmeric adds color, flavor, and has anti-inflammatory properties.

Can I make sambar ahead of time? How long will it keep?

Yes! Sambar keeps well in the fridge for up to 3 days and can be frozen for a month.

How can I make the sambar more flavorful?

Use a good quality sambar powder, don’t skimp on the tempering, and taste as you go to adjust the seasonings.