Poosinikkai Sambar :South Indian

Ingredients :

• Ash pumpkin 250 g
• Toor dal 100g
• Tamrind juice 1 cup (extracted from lemon size tamrind)
• Salt to taste

Grind

• Toor dal 2 spoons
• Gram dal 1 spoon
• Coriander seeds 2 spoons
• Dry red chilies 4-5
• Asafoetida powder 2 spoons
• Grated coconut 3-4 spoons

Garnish and season

• Mustard seeds 1 spoon
• Gram dal 1 spoon
• Coriander leaves
• Curry leaves

Method:

Pressure cook toor dal and keep aside.

Remove the skin of pumpkin and cut into medium size pieces.

Fry ingredients to grind, except coconut and asafetida, separately and grind everything together to a fine paste.

Heat a spoon of oil in a kadai. Add mustard seeds, when it splutters add turmeric powder, gram dal, curry leaves. Fry for a minute.
Add pumpkin pieces and fry for a minute.

Add tamrind juice and a cup of water and salt and boil until raw smell of tamrind goes off.

After raw smell is gone add ground paste and cooked toor dal and mix well.

If water is less add little water (if needed).

Garnish with coriander leaves and serve with plain rice, idly, dosa, pongal etc.