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PUMPKIN SAMBAR WITHOUT DAL AND ONION

INGREDIENT

Pumpkin – 250 or 300 grm

Tomato – 1 big or 2 small

Red chilli – 2 or 3 as per taste

Turmeric pwdr – ¼ tsp

Chilli pwder – ¼ tsp

Sambar masala pwdr – 1 tbsp [ depends how strong you want the flavour to be ]

Jaggery – 1 tsp as per taste

Salt to taste

Coriander leaves to garnish

Oil – 2 tsp

Mustard seeds – 1 tsp

Hing / asafoetida – a generous pinch

Curry leaves – few

Grated fresh coconut – 1 tbsp [ optional ]



PREPARATION
1.    Chop the tomato and pumpkin  .
2.    Pressure cook pumpkin  + tomato + turmeric pwdr + salt upto 3 whistles.
3.    Allow the pressure to release .
4.    Add sambar pwdr + jaggery + chilli pwdr .
5.    Blend it into a fine puree . Adjust ½ or 1 cup hot water + salt as needed …



METHOD
Heat oil in a pan ,add mustard seeds and let it splutter .
Add curry leaves + asafoetida .
Add the pumpkin puree .
Bring it to a boil .
Once it starts boiling ,add the coconut and mix .
Simmer on low flame for a minute and off the flame .
Add the coriander leaves .
Serve with any SouthIndian breakfast like idli /dosa /vada
NOTES
Adjust water as per the consistency you want.

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