Parangikkai Sambar Recipe | Quick One Pot Pumpkin Sambar
This Parangikkai Sambar is one recipe that I make often at home. Whenever I have yellow pumpkin in hand and don’t want to spend too much time in the kitchen, this is the sambar I usually make. It is simple, quick, and comes together in just one pot.
You know sambar can be made with different vegetables, I personally love making it with parangikkai. The slight sweetness from the pumpkin blends so well with the tanginess of tamarind and the flavor of homemade sambar powder. Every time I make this sambar, it disappears quickly at home.
This easy one-pot Parangikkai Sambar tastes extraordinarily delicious with hot rice, idli, dosa, pongal, and even chapathi. If you are looking for a simple everyday sambar recipe, do give this one a try.
Why You’ll Love This Parangikkai Sambar
- Made with simple pantry ingredients.
- A quick and easy one-pot recipe.
- Perfect for busy weekdays.
- Naturally sweet and flavorful from yellow pumpkin.
- Tastes delicious with rice, idli, dosa, pongal, or chapathi.
- No grinding or complicated steps required.
- A comforting everyday South Indian meal.
Ingredients Needed
- 250 grams yellow pumpkin (parangikkai), peeled and chopped
- 200 grams moong dal (pasi paruppu), washed and soaked for 15 minutes
- 1 medium onion, roughly chopped
- 1 medium tomato, roughly chopped
- 3 garlic cloves
- 1 small piece tamarind
- 1 tablespoon sambar powder
- ¼ teaspoon turmeric powder
- Salt to taste
For Tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 3 dried red chillies
How to Make Parangikkai Sambar
1. Wash and soak the moong dal
Wash the moong dal (pasi paruppu) well and soak it in water for 15 minutes. Drain the water and transfer the soaked dal to a pressure cooker.
2. Add the vegetables and spices
Add chopped yellow pumpkin, onion, tomato, garlic cloves, tamarind, turmeric powder, sambar powder, and salt to the pressure cooker. Pour enough water and mix well.
Note : If you don’t have sambar powder, no worries. Simply use a mix of red chilli powder and coriander powder instead.
3. Pressure cook
Close the cooker with the lid and pressure cook for 2 whistles. Allow the pressure to release naturally.
4. Mash the cooked ingredients
Once the pressure is released, open the cooker and gently mash the cooked pumpkin and dal using a ladle. Add water if required and adjust the consistency.
5. Prepare the tempering
Heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida (hing) and dried red chillies. Saute for a few seconds until aromatic.
6. Finish the sambar
Pour the prepared tempering over the sambar and mix well. Simmer for 2 to 3 minutes and switch off the flame.
7. Serve hot
Serve Parangikkai Sambar hot with steamed rice, idli, dosa, pongal, or chapathi.
If you enjoyed this Parangikkai Sambar, don’t forget to try my other favorite, the Hotel Style Tiffin Sambar, for a delicious South Indian breakfast experience.
Tips and Variations
- Soaking moong dal for 15 minutes helps it cook faster and gives the sambar a creamy texture.
- Adjust the amount of water according to your preferred consistency. Add more water if serving with idli or dosa.
- Use ripe yellow pumpkin for the best taste, as it adds a natural sweetness to the sambar.
- If you prefer a spicier sambar, increase the amount of sambar powder or add a few green chillies while cooking.
- You can replace moong dal with toor dal for a more traditional sambar flavor.
- A handful of fresh coriander leaves can be added at the end for extra flavor and aroma.
- If the sambar becomes thick after cooling, simply add a little hot water and bring it to a gentle boil before serving.
- Adjust the quantity of tomato depending on the sourness of the tamarind. If the tamarind is very tangy, use less tomato to keep the flavors balanced.
Serving Suggestions
- Serve Parangikkai Sambar hot with steamed rice and a spoonful of ghee.
- This sambar tastes delicious with soft Idli, crispy dosa, and Ven Pongal.
- For a wholesome breakfast, pair it with Kollu Idli.
- If you enjoy non-vegetarian side dishes, try serving it with Crispy Nethili Fry.
Parangikkai Sambar Recipe
Ingredients
Equipment
Method
- Wash the moong dal well and soak it in water for 15 minutes. Drain and transfer it to a pressure cooker.
- Add chopped yellow pumpkin, onion, tomato, garlic cloves, tamarind, turmeric powder, sambar powder, salt, and water to the cooker.
- Close the lid and pressure cook for 2 whistles. Allow the pressure to release naturally.
- Open the cooker and gently mash the cooked pumpkin and dal using a ladle. Adjust the consistency by adding water if needed.
- Heat oil in a small pan. Add mustard seeds and allow them to splutter.
- Add asafoetida and dried red chillies. Saute for a few seconds until aromatic.
- Pour the tempering over the sambar and mix well.
- Simmer for 2 to 3 minutes and switch off the flame.
- Serve hot with rice, idli, dosa, pongal, or chapathi.
Notes
- Use ripe yellow pumpkin for the best flavor and natural sweetness.
- Adjust the consistency by adding more hot water if required.
- Add fresh coriander leaves before serving for extra aroma.
- This sambar tastes delicious with both rice and tiffin varieties.
FAQs for Parangikkai Sambar Recipe
Can I make Parangikkai Sambar without moong dal?
Yes, you can make Parangikkai Sambar using toor dal instead of moong dal. However, moong dal cooks faster and gives the sambar a soft and creamy texture.
Which pumpkin is best for Parangikkai Sambar?
Yellow pumpkin, also known as parangikkai or manjal poosanikai, is the best choice for making this sambar as it adds a natural sweetness and blends beautifully with the spices.
Why is my Parangikkai Sambar too thick?
Moong dal tends to thicken as it cools. Simply add a little hot water, adjust the salt if needed, and simmer for a few minutes before serving.
Is it mandatory to soak moong dal for Parangikkai Sambar?
No, soaking moong dal is completely optional. You can simply wash the moong dal and add it directly to the pressure cooker. However, soaking the dal for 15 minutes helps it cook faster and gives the sambar a softer and creamier texture.
Health Benefits of Parangikkai (Yellow Pumpkin)
- Rich in Vitamin A: Yellow pumpkin is naturally rich in beta-carotene, which the body converts into Vitamin A. It helps support eye health and immune function.
- Good Source of Fiber: Parangikkai contains dietary fiber, which may help support healthy digestion and keep you feeling full for longer.
- Low in Calories: Yellow pumpkin is naturally low in calories, making it a great addition to everyday meals.
- Contains Antioxidants: Pumpkin contains antioxidants that help protect the body’s cells from oxidative stress.
- Easy to Digest: Cooked yellow pumpkin is soft and gentle on the stomach, making it suitable for both children and adults.
If you’d like to learn more about the benefits of yellow pumpkin, click here.
Tried This Recipe?
If you tried this Parangikkai Sambar recipe, I’d love to hear how it turned out for you. Leave a comment below and share your feedback.
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Happy Cooking!!!
