Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice.  This is the recipe I have often watched my grandmother make.


Author: Bhagya Suvarna


  • 300 grams White Pumpkin
  • 1 Medium Onion Chopped
  • 2-3 Medium Green Chillies
  • 2 Medium Tomatoes Chopped
  • 1 tbsp Tamarind Paste
  • 2 tbsp Sambhar Powder *
  • 1/2 tsp Turmeric Powder
  • 1 tsp Jaggery Can be adjusted according to your preference
  • 1/4 cup Tur Dal Split red gram also called split pigeon peas.
  • 1 handful Coriander Leaves for garnish
  • 2 tbsp Oil
  • 1/2 tsp Rai Mustard seeds
  • 2 sprigs Curry Leaves
  • 2 Medium Dry Red Chillies
  • 3-4 cloves Garlic Crushed


  • Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
  • In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.
    When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
  • Once the vegetables are cooked add Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
  • Add the cooked Tur Dal and 2 cups of water and bring to boil.
    Cover and simmer for 2 to 3 minutes. Keep aside.


  • For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
  • Pour the tempering over the Sambhar and mix well.
  • Serve hot with Rice, Medu Vada or Idli


  • Check out the recipe to make Sambhar Powder.

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