This pumpkin Sambar recipe is perfect for when you have some extra pumpkin that you want to use up or are just looking for a way to get more of this nutritional veggie into your plate
Just like traditional Sambar, this pumpkin Sambar is super delicious and easy to make
Pair it with your idlis and crispy dosas and treat yourself to a unique twist on the classic South Indian delight.
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Ingredients For the Pumpkin Sambar Recipe
You will need just a few simple ingredients to make the pumpkin Sambar
- Pumpkin (chopped): 2-3 cups
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Garlic (chopped): 1 tbsp
- Onions (finely chopped): ½ cup
- Red chili powder: ½ tsp
- Sambar masala powder: 1 tbsp
- Salt: ½ tbsp
- Pumpkin seeds (roasted or fried): For garnish
- Coriander leaves (finely chopped): For garnish
How to Make the Pumpkin Sambar
Once you have all the ingredients ready, here is what you will need to do to make the Sambar from scratch
Take a pressure cooker and add the pumpkin pieces to it. Add enough water so as to boil and cook the pumpkin completely.
Pressure cook for 5-6 whistles or until the pumpkin pieces are completely cooked.
Once the pressure is released and the pumpkin is completely cooked, use a hand blender to blend the pumpkin into a smooth paste. Keep aside.
Heat oil in a pan. Add the cumin seeds and let them crackle.
Add the garlic next and saute for 30-45 seconds.
Next add the onions and saute. Let the onions cook until they turn translucent.
Add in the powdered spices next along with the salt and mix.
Add the blended pumpkin next and mix well. Let the curry simmer for 5-6 minutes. You can add water to it if the curry turns too thick. Adjust the consistency of the curry as per your preference.
Garnish with the roasted or fried pumpkin seeds and coriander leaves. Serve hot with rice of your choice.
Frequently Asked Questions
Based on your personal taste preference, you can add and tweak the seasonings and spices you are using for the Sambar recipe
Tamarind water can be a great addition to the Sambar and can enhance the flavors of the dish, bringing in a bit of tanginess too.
If you want a little more kick of heat, you can add some green chilies into the Sambar mixture as well
Don’t forget to add a pinch of asafoetida into the tempering. It makes the Sambar easier to digest. 
Your leftover pumpkin Sambar can be refrigerated in an airtight container and it should last for 2 to 3 days.
You can also choose to batch make and freeze it if you want. Just remember to use a freezer safe container to prevent freezer burn.
I would recommend reheating the Sambar in the microwave or on low heat over the stove top. 
Tips & Tricks to Make the Pumpkin Sambar
Making a Sambar super easy, but here are a few tips and tricks you might want to take note of as well
- I haven’t used any lentils to make the Sambar, but if you really want to, you can pressure cook some soaked lentils along with the pumpkin as well and add it into the mix. This can help make the Sambar more protein rich.
- Remember not to discard the water used for boiling the pumpkin. It actually contains a lot of nutrients and you might want to use it to loosen up the Sambar if it turns out too thick.
- To balance out the flavors of the other ingredients and to bring in a bit of sweetness, you can also add some jaggery into the Sambar.
- If you don’t want to use your pressure cooker or Instant Pot, you can totally make this Sambar in a regular pot too. Just remember to cook the pumpkin well before you blend it together.
- Veggies like okra, green beans, drumstick, tomatoes and carrots or all great additions to a classic Sambar recipe and you can add them to this version as well.
- I’ve used finely chopped red onions for this recipe, but if you can get your hands on the tiny Sambar onions, I would highly recommend using them instead. They really bring that authentic flavor and taste to the dish.
Serving Ideas & Suggestions
You can serve this pumpkin Sambar with some chutneys and your favorite South Indian dishes like Idlis, vadas and dosas. I personally love pairing it with my mixed dal dosa or my foxtail millet dosa.
This pumpkin dish is actually a great comforting soup option as well when you are looking for a light dinner on a cold winter night. Team it up with some crusty bread and you are good to go.
And if you enjoyed making this Sambar, here are a few good recipes to make and pair the Sambar with.
- Quinoa Dosa
- Dal Vada with Green Chutney: Indian Chickpea Fritters
- South Indian Raw Mango Salad with Sprouts
📖 Recipe
Pumpkin Sambar
Ingredients
- 3 cups Pumpkin , chopped
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- 1 tablespoon Garlic , chopped
- ½ cup Onions , finely chopped
- ½ teaspoon Red Chili Powder
- 1 tablespoon Sambar Masala Powder
- ½ tablespoon Salt
- 1 teaspoon Pumpkin Seeds , roasted or fried for garnishing
- 1 teaspoon Coriander Leaves , finely chopped for garnishing
Instructions
- Take a pressure cooker and add the pumpkin pieces to it. Add enough water so as to boil and cook the pumpkin completely. Pressure cook for 5-6 whistles or until the pumpkin pieces are completely cooked.
- Once the pressure is released and the pumpkin is completely cooked, use a hand blender to blend the pumpkin into a smooth paste. Keep aside.
- Heat oil in a pan. Add the cumin seeds and let them crackle.
- Add the garlic next and saute for 30-45 seconds.
- Next add the onions and saute. Let the onions cook until they turn translucent.
- Add in the powdered spices next along with the salt and mix.
- Add the blended pumpkin next and mix well. Let the curry simmer for 5-6 minutes. You can add water to it if the curry turns too thick. Adjust the consistency of the curry as per your preference.
- Garnish with the roasted or fried pumpkin seeds and coriander leaves. Serve hot with rice of your choice.
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