Pumpkin sambar recipe | How to make chinikayi sambar | Sihi kumbalakai sambar | Kaddoo sambar
By Latha on March 13th, 2017
Pumpkin sambar or chinikayi sambar recipe explained with step by step pictures. Pumpkin or sihikumbalakai sambar is prepared using pumpkin, coconut and fresh ground masala. You can replace the spices (listed under "for masala") with sambar powder. Grind the sambar powder and coconut and continue with the other steps. This is a very tasty sambar recipe using pumpkin or chinikayi or sihi kumbalakai or kaddoo.
In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
This is my second post from pumpkin or chinikayi. The first post was on pumpkin sweet idli. Pumpkin has several health benefits. It decreases the risk of obesity and diabetes. It is good for Heart, controls the Cholesterol and reduces the high blood pressure. Pumpkin also helps to reduce the stone formation in kidney. It supports a healthy eye, hair and complexion. It promotes fertility and it increases the immunity, energy & bone density.
I have used jaggery in this recipe and this sambar tastes good that way. But as always adding jaggery is left to your choice.
If you are looking for more sambar or rasam recipes then do check my amaranthus or harive soppina huli, upsaaru, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
Preparation time: 5 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/2 kg pumpkin or chinikayi
- 4 tbsp toor dal
- 1/4 tsp turmeric powder
- 2 tsp crystal salt (or as per your taste)
- 1 tsp jaggery (optional but recommended)
- One marble sized tamarind
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 2 - 4 red chili
- 1.5 tsp urad dal
- 2 tsp coriander seeds
- 1/4 tsp jeera or cumin seeds
- 7 - 8 fenugreek seeds
- A pinch of asafoetida
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/4 tsp mustard seeds
- 1 tsp cooking oil
Instruction for making pumpkin or chinikayi sambar:
- Rinse, peel and chop the pumpkin by discarding the inner seed portion. If the pumpkin is tender then you need not peel it.
- Take toor dal in a pressure cooker and rinse. Add in turmeric powder, few drops of oil, 1/2 cup of water and cook the dal until soft.
- Now to the same cooker add in chopped pumpkin, little salt, jaggery and tamarind extract. Add in a cup of water and cook by making 1 whistle. You can also use open pot method as pumpkin will get cooked fast.
- Take all the ingredients listed under "for masala" like red chili, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida as per the measurement.
- Heat a frying pan and roast red chilies, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida under medium flame using a tsp of oil. Fry until dal turns brown but take care not to burn any of them.
- Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
- Then add this ground masala into the cooker, which has cooked pumpkin and dal. Give a quick mix. Adjust salt, sweet and sour level. please remember, that we have already added salt, jaggery and tamarind while cooking the pumpkin.
- Add in required water, mix well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty pumpkin or chinikayi sambar with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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