sweet pumpkin sambar-1 sweet pumpkin sambar-2 sweet pumpkin sambar-3

Sweet pumpkin – faily big piece

Tomato – 1 or 2

Capsicum – 1 big

Green chilly – 1

Toor dal – 1 cup

Tamarind – small lemon size

Sambar powder – 1 ½ spoons

Salt – as required

Hing – small pinch

Curry leaf – 1 strip

For tempering:

Gingelly oil – 2 tbsp


Methi seeds-little


  • Cook toor dal very well in a pressure cooker.
  • Soak tamarind and extract juice. 
  • Wash and cut sweet pumpkin, capsicum, tomatoes, green chilly and transfer to a thick bottomed vessel.
  • Add tamarind water, sambar powder, salt, hing, curry leaves and allow to boil well for 8 to 10 minutes, stirring in between.
  • Once done, mash cooked toor dal well , add sufficient water and pour the mixture to boiled contents and don’t allow to boil for more than one or two minutes after that.
  • Temper with mustard and methi seeds in gingelly oil (if gingelly oil is not available, use your usual cooking oil).
  • Tasty sweet pumpkin sambar is ready.


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