Gummadikaaya Sambar (Sambar Powder Included)

Though Pappu (Daal) is our favourite and staple food in my family we love Sambar also. The unique thing though is we make Sambar of each vegetable do not generally mix all of them (unless you have a less qty of all of them:-)!). I believe that to get maximum flavour out of each vegetable try to cook only that vegetable Sambar and see the difference!

Dondakaaya Sambar, Ulligadda Sambar (small onions), Chikkudukaaya Sambar, Carrot Sambar... to name a few

Now I share my favourite Manchi Gummadikaaya Sambar. This is pumpkin Sambar.

Sambar Powder:-

Dhaniyau - 1
Senaga pappu - 1.5
minapappu - 1.5
Red Dry Chiies - 15 in number
Dry Coconut - 15 peices

Fry all above in a pan with no oil saparately. Let them cool and grind to a fine paste.

For Sambar:-

1/4 Pumpkin - peeled and cut into med sized peices
Tamarin juice - 4 tbspn
Jaggery - 2 big peices
Curry leaves - few
Cooked Toor Daal - 2 cups
Green chillies - 4-5

1. Take a pan and add oil, jeera, mustard seeds, turmeric -0.5 tspn, hing. Once mustard seeds sputter add the pumpkin peices.
2. After a min add 4 cups water. Add salt, curry leaves, green chillies. Close the lid and let the pumpkin cook.
3. After 5 mins add tamarind juice and jaggery. Make sure you add this before the vegetable is cooked completely. The sour and sweet taste shoud sink in the vegetable as well.
4. Once the vegetable is cooked add Samabar powder. Use freshly prepared sambar powder to yeild best results. Nice sweet aroma of pumpkin should come.
5. Take off from heat and serve with rice, pickle and papad.

As said you can substitute pumpkin with any other vegetable like Carrot, beans, tindla etc.