Ash gourd (Poosanikkai) Peanut Sambar is a mouth-watering SouthIndian Main dish which goes well with hot steaming rice. White pumpkin (Ashgourd) is cooked with tangy tamarind based gravy along with peanuts in addition to freshly ground sambar spice. Pumpkin is a water vegetable and it cooks so quickly so if we are ready with cooked dal and peanuts, then this dish would take only 15 minute to cook. Serve this delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar with rice along with some nicely deep fried veggie and enjoy the taste!
Tips for making Poosanikai Sambar:
- Soak raw peanuts for atleast 1 hour to get cooked nicely in pressure cooker. If in a hurry, you can cook the peanuts with pinch of baking soda without soaking.
- We can add 2-3 kashmiri red chili to get a natural orange color without spicing up the sambar.
- Grind the coconut spice mix to a coarse paste which will give more rich flavor than smooth paste.
- We can add a teaspoon of jaggery to enhance the flavor of the sambar.
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Recipe card to make Poosanikkai Sambar
Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 75kcal
Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar, a delicious sambar variety made with white pumpkin, peanut, tamarind and freshly ground sambar masala. Learn here how to make this delicious sambar with step by step pictures, video and instructions.
Print Recipe
Ingredients
- 200 gms Ash gourd (Kumbalanga / Poosanikkai)
- ½ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- ⅓ Cup Raw Peanuts
- 1 Lemon Size Tamarind
- 1 Pinch Turmeric Powder
- 1½ teaspoon Salt
- 1 Pinch Asafoetida (Asafetida / Hing)
For Grinding
- 1 tablespoon Coriander seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 7 Red Chili
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Cumin Seeds
- ⅓ Cup Grated Coconut
- 2 teaspoon Oil
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- Few Curry leaves
Instructions
Preparation
- Wash and Soak raw Peanuts for atleast 1 hour.
- Soak the Tamarind in warm water for 10 minutes and squeeze out the juice. Keep the tamarind juice aside.
Cooking Dal & Peanuts
- Wash and take toor dal in a vessel. Add a pinch of turmeric powder and 1 cup of fresh water.
- Drain water from soaked raw peanuts. Add water to the peanuts. Take both dal and peanut vessel in pressure cooker. Pressure cook for 4-5 whistles.
- Once the pressure is released, mash the dal and set aside.
- Also drain excess water from cooked peanuts and set aside.
MAKING FRESH SAMBAR MASALA
- In a pan, heat oil. Add corianders seeds, bengal gram dal and red chili and fry them till the dal turns golden brown color. Allow these ingredients to cool off and add it to mixer jar.
- Add Cumin seeds and grated coconut.
- Grind everything to a smooth paste and set this spice paste aside.
Cooking Ashgourd
- Take Ashgourd pieces in a vessel. Add water and keep it in flame along with turmeric powder. allow the pumpkin to cook till they are soft.
- Once the pumpkin is cooked, add tamarind juice along with salt and allow it to boil till the raw smell of tamarind goes off.
- Add the mashed dal and stir well.
- Then, add cooked peanuts and also the ground paste and stir everything well.
- Allow the sambar to boil for couple of minutes and then switch off the flame.
Tempering
- In another pan, heat oil. Add mustard seeds and allow it to sputter. Add few curry leaves and give a good mix.
- Add this tempering to the sambar.
Serving
- The delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar is now ready to serve!
Video
Nutritional Info
Nutrition Facts
Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar
Amount Per Serving (0.5 Cup)
Calories 75
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 7g2%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARATION
- Wash and Soak raw Peanuts for atleast 1 hour.
- Soak the Tamarind in warm water for about 10 minutes and squeeze out the juice. Keep the tamarind juice aside.
COOKING DAL & PEANUTS
- Wash and take toor dal in a vessel. Add a pinch of turmeric powder and 1 cup of fresh water.
- Drain water from soaked raw peanuts. Add water to the peanuts. Take both dal and peanut vessel in a pressure cooker. Pressure cook for 4-5 whistles. Once the pressure is released, mash the dal and set aside.
- Also drain excess water from cooked peanuts and set aside.
MAKING FRESH SAMBAR MASALA
- In a pan, heat oil. Add corianders seeds, bengal gram dal and red chili and fry them till the dal turns golden brown color. Allow these ingredients to cool off and add it to mixer jar.
- Add Cumin seeds and grated coconut.
- Grind everything to a smooth paste (by adding 3-4 tablespoon of water) and set this spice paste aside.
COOKING ASHGOURD
- Take Ashgourd pieces in a vessel. Add water and keep it in flame along with turmeric powder. Allow the pumpkin to cook till they are soft.
- Once the pumpkin is cooked, add tamarind juice along with salt and allow it to boil till the raw smell of tamarind goes off.
- Add the mashed dal and stir well.
- Then, add cooked peanuts and also the ground paste. Stir everything well.
- Allow the sambar to boil for couple of minutes and then switch off the flame.
TEMPERING
- In another pan, heat oil. Add mustard seeds and allow it to sputter. Add few curry leaves and give a good mix.
- Add this tempering to the sambar.
SERVING
- The delicious Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar is now ready to serve!
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| Ashgourd Peanut Sambar Recipe | Poosanikkai Sambar |
