Thadiyangai Sambar | Vellai Poosani Sambar | White Pumpkin Sambar

Those who aim weight loss should include lots and lots of white pumpkin and soraikkai in their diet. Both the vegetables are known for dissolving the layers of fat. They are also rich in fiber. I have made this sambar in tirunelveli style. Usually thadiyangai sambar tastes better in this style. This is a kind of vellai sambar. It is optional to add sambar powder and coriander leaves. If you definitely need some sambar powder flavor, you could add these. Make this vellai poosani sambar or soraikkai sambar and include them in your diet often. It gives you a healthy body. It reduces cholesterol too.

Thadiyangai Sambar | Vellai Poosani Sambar | White Pumpkin Sambar

Prep Time : 10 mins	Cooking Time: 20 mins
Yield: 3 to 4 cup	Serving Size: 1 cup	Calories per Serving: appr 120

Ingredients

• 2 cups vellai poosani cubes
• 1 small tomato, sliced
• Toor Dhal - 2/3 cup
• Asafoetida and Turmeric Powder 1/4 teaspoon
• Tamarind - a small gooseberry size, soaked and juice extracted
• 1/2 teaspoon chilli powder
• Salt and Oil - as per taste
• 1 sliced shallot, little mustard seeds and curry leaves for tempering

coarsely grind

• grated coconut - 1/4 cup
• cumin seeds - 1/4 teaspoon
• shallot - 1

Quick Procedure

• Wash and clean toor dhal. Add water, asafoetida and turmeric powder. Pressure cook it for 2 or 3 whistles.
• Boil water. Add vellai poosani cubes. Once it is half-cooked, add tomatoes. Cook the vegetables till they becomes soft.
• Grind grated coconut, shallots and cumin seeds, coarsely.
• Add this paste, tamarind juice and chilli powder to cooked poosani.
• Add cooked dhal and salt
• Heat a pan. Add oil. Add mustard seeds and sliced shallots. Saute till it turn golden brown. Add curry leaves. This is the thalippu or tempering.
• Add this tempering to sambar and let it boil once.
• Sambar is ready. Cover the vessel and let it rest for some time. After a few minutes, serve it with hot steaming rice.

Step-wise Pictures

Boil water. Add vellai poosani cubes. Once it is half-cooked, add tomatoes. Cook the vegetables till they becomes soft.

Grind grated coconut, shallots and cumin seeds, coarsely. Add this paste, tamarind juice and chilli powder to cooked poosani.

Add cooked dhal.

Add salt. Heat a pan. Add oil. Add mustard seeds and sliced shallots. Saute till it turn golden brown. Add curry leaves. This is the thalippu or tempering. Add this tempering to sambar and let it boil once.