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Parangikkai Sambar showing the perfect consistency for serving with rice, idli, or dosa.

Parangikkai Sambar Recipe

This easy Parangikkai Sambar is a comforting South Indian dish made with yellow pumpkin, moong dal, onion, tomato, and homemade sambar powder. Prepared in a pressure cooker, this one-pot sambar pairs perfectly with rice, idli, dosa, and pongal.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: 15-Minute Meals, dinner, lunch
Cuisine: Indian, south indian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For Pressure Cooking
  • 250 grams yellow pumpkin parangikkai, peeled and chopped
  • 200 grams moong dal pasi paruppu, washed and soaked for 15 minutes
  • 1 medium size onion roughly chopped
  • 1 medium size tomato roughly chopped
  • 3 garlic cloves
  • 1 small piece tamarind
  • 1 tablespoon sambar powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 4 cups water
For Tempering
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • A pinch of asafoetida hing
  • 3 dried red chillies

Equipment

  • Pressure Cooker
  • Tempering Pan

Method
 

  1. Wash the moong dal well and soak it in water for 15 minutes. Drain and transfer it to a pressure cooker.
  2. Add chopped yellow pumpkin, onion, tomato, garlic cloves, tamarind, turmeric powder, sambar powder, salt, and water to the cooker.
  3. Close the lid and pressure cook for 2 whistles. Allow the pressure to release naturally.
  4. Open the cooker and gently mash the cooked pumpkin and dal using a ladle. Adjust the consistency by adding water if needed.
  5. Heat oil in a small pan. Add mustard seeds and allow them to splutter.
  6. Add asafoetida and dried red chillies. Saute for a few seconds until aromatic.
  7. Pour the tempering over the sambar and mix well.
  8. Simmer for 2 to 3 minutes and switch off the flame.
  9. 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.