Ash gourd (Poosanikkai) Peanut Sambar is a mouth-watering SouthIndian Main dish which goes well with hot steaming rice. White pumpkin (Ashgourd) is cooked with tangy tamarind based gravy along with peanuts in addition to sambar spice. Pumpkin is a water vegetable and it cooks so quickly so if we are ready with cooked dal and peanuts, then this dish would take only 15 minute to finish. Serve this delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar with rice along with some nicely deep fried veggie and enjoy the taste!
Preparation and Yield:
For Grinding:
For Seasoning:
Method:
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| Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 40 mins |
| Servings | 5 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
Ingredients:
| Pumpkin | 1 Cup*, Cubed |
| Tamarind | 1 small Lemon Size |
| Thur Dal | 1/2 Cup |
| Salt | To taste |
| Turmeric Powder | 1/4 teaspoon |
| Raw Peanuts | 1/4 Cup |
* 1 Cup = 250ml
For Grinding:
| Oil | 1 Teaspoon |
| Coriander Seeds | 1 Tablespoon |
| Bengal Gram Dal | 2 teaspoon |
| Red chilli | 3-4 |
| Cumin Seeds | 1 teaspoon |
| Grated Coconut | 1/3 Cup |
For Seasoning:
| Oil | 1 Tablespoon |
| Mustard Seeds | 1 Teaspoon |
| Split Urad Dal | 1 Teaspoon |
| Curry Leaves | Few |
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| Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar |
Method:
- Soak the Tamarind in warm water for 10 minutes and squeeze out the juice and keep it aside
- Pressure cook the thur dal along with turmeric powder and mash it well and set it aside
- Pressure cook the raw peanuts by adding little water and cook it along with dal
- In a pan, heat oil. Add corianders seeds, bengal gram dal and red chili and fry them till the dal turns golden brown color. Allow these ingredients to cool off and add it to mixer jar
- Add Cumin seeds and grated coconut and grind everything to a smooth paste and set this spice paste aside.
- Take Ashgourd pieces in a vessel. Add water and keep it in flame along with turmeric powder. allow the pumpkin to cook till they are soft
- Then add tamarind juice along with salt and allow it to boil till the raw smell of tamarind goes off. Then add the mashed dal and stir well.
- Then, add cooked peanuts and also the ground paste and stir everything well. Allow the sambar to boil for couple of minutes and then switch off the flame
- In another pan, heat oil. Add mustard seeds and allow it to sputter. Add split rad dal and fry till the dal turns golden brown. Add few curry leaves and add these seasoning to the Sambar
- The delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar is now ready to serve!
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| Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar |