Mathanga / Pumpkin Sambar
Here's the recipes of Homemade Sambar powder and Ulli Sambar.
A delicious sambar, goes well with Idli / Dosa / Rice / Variety rice …
For the dal :
1/2 cup ( 100 ml ) tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity)
300 ml water
1 teaspoon oil
½ teaspoon turmeric powder
1 onion, roughly chopped
1 tomato, roughly chopped
For the Dal:
Wash and clean tur dal.
In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes. Water level should be 1 - inch above dal - tomato - onion ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally).
Open the lid. Gently mash cooked dal- tomato - onion mixture. Adding onion and tomato will make the sambar gravy thick and creamy.
Other ingredients for sambar:
1 teaspoon oil
15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil )
200 g pumpkin (mathanga / dudhi), peel off the skin gently and cut into ½ - inch cubes
100 ml (1/2 cup) water
3/4 teaspoon salt ( or to taste)
1 tablespoon tamarind juice (or 1 teaspoon thick tamarind paste) Soak a small lemon sized ball of tamarind in ¼ cup hot water for half an hour and extract clear tamarind juice. 1 tablespoon or to taste
2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder / homemade sambar powder (2½ teaspoon homemade sambar powder if using) - Dilute sambar powder in 2 tablespoon water and keep aside.
For the sambar :
Heat 1 teaspoon oil in a pan. Add small onion and fry on a low heat until light pink color.
In a bowl, mix shallow fried onion, pumpkin pieces, cooked dal – onion – tomato mixture, tamarind juice / paste, salt to taste and extra 100 ml (1/2 cup) water. Sambar should be of pouring consistency.
Cover with lid and cook on a medium heat for 5 - 7 minutes.
Add diluted sambar powder and boil again for 10 - 12 minutes on a low heat to medium heat till done. You can find a slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens (Sprinkle 1 pinch hing if required).
For the seasoning :
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves (6 nos)
1 red chilli, halved
1 teaspoon chopped coriander leaves
Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and halved red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Garnish with chopped coriander leaves (optional). Serve with Idli / Dosa / Pongal / Rice / Vada ....