Arachivitta Pumpkin(ashguard/winter squash) Sambar

Another typical tamilian treat! I have made this umpteen times to various get-togethers and it is always a hit. The flavor of different spices mixed with the softness of the pumpkin pieces is an intoxicating mix.

The procedure here is a tard bit more lengthy than regular sambars, but the end result is well worth the effort and time.

grinding ingredients for arachivitta sambar

Ingredients:

To Grind -

Oil - 1 drop

Channa Dal - 1tsp

methi seeds - 1/4 tsp

dhania seeds - 3 tsp

red chillies - 4 to 5

scraped coconut - handful

curry leaves - 5

Veggies:

Onion - 1/2 diced

Tomato - 1/2 of a big one

Pumpkin/Ashguard/Winter Squash - diced into big chunks

Seasoning:

Oil

Hing/Asefitoda

Mustard seeds - 1/2 tsp

Curry leaves - 6

Other:

Toor dal - 1/2 cup

turmeric - pinch

tamarind - small lemon sized ball soaked in water

Method:

1. Soak the tamarind is a little water and microwave it for one minute.

2. Put the toor dal in the pressure cooker and add some water to cover the dal and a little more. Add a pinch of turmeric and a few drops of oil. Pressure cook for one whistle and allow the pressure to release on its own.

3. In a pan, add one drop of oil. Once the oil heats up, add the grinding ingredients one by one.

4. Start with the channa dal. Once the channa dal roasts a little, add the methi seeds. Follow this with the dhania seeds, the red chilli and the curry leaves.

5. Once the above ingredients roast well, add the scraped coconut and saute for 2 minutes. Switch off and allow the mixture to cool.

6. Once the mixture cools, grind it to make a smooth paste.

Ground paste for arachivitta sambar

7. Dice the pumpkin, onion and tomatoes.

 8. In another pan, add a little oil.

9. Once the oil heats up, add a little hing and mustard seeds.

10. Add the pumpkin, onion and tomatoes and saute for about 5 mins. The veggies do not have to change color.

11. Strain the tamarind water from the pulp and keep aside.

12. Open the cooker and mash the dal a little bit.

13. Switch on the stove for the cooker and add the ground paste.

14. Once it begins to boil, add the sauted veggie mix.

15. Add the strained tamarind water.

16. Add required quantity of salt.

17. Pressure cook for 3 whistles.

Once pressure is released, serve with hot rice and drizzle with ghee! One happy south Indian meal:)

Arachivitta sambar