Temple sambar (pumpkin with lentils, coconut and spices)

Name: Helly Raichura's Temple sambar (pumpkin with lentils, coconut and spices) recipe
Yield: 4
Ingredients: 850g pumpkin, peeled, seeds removed, cut into bite-sized pieces; 1 tsp ground turmeric; 5g tamarind; 35g jaggery; Steamed rice, to serve; 50.00 ml coriander seeds; 3g cumin seeds; 10g chana dahl; 10g lentils; 3g fenugreek; 8g peppercorns; 15g curry leaf; 75g shredded fresh coconut; 3 tsp vegetable oil; 15g tamarind; 30g ghee; 4g mustard seeds; 1/2 small sprig curry leaves, leaves stripped; 2 pinches asafoetida

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by Helly Raichura

CHEF

Aug 08, 2025

“Sambar, the ever-popular south Indian staple often made with lentils, is a soupy, spicy dish eaten with rice. Sambar has been mentioned in ancient Sangam literature, with a parallel theory suggesting that its origins may even point to the Maratha Empire. Here, we are cooking a fragrant, tangy and fresh pumpkin sambar. Pumpkins, which are native to North America, somehow travelled to India, too. A must for any sambar is the inclusion of fresh tamarind pulp, which brings a delightful warmth and depth to the dish.” – Helly Raichura.

This is an edited extract from The Food of Bharat by Helly Raichura. Published by Hardie Grant Books, AUD$60, available now. Photography by Jana Langhorst and Brett Cole.

850g pumpkin, peeled, seeds removed, cut into bite-sized pieces
1 tsp ground turmeric
1 tsp (5g) tamarind pulp, plus extra, if needed
35g jaggery
Steamed rice, to serve

Masala

2 1/2 tbs coriander seeds
1 1/4 tsp (3g) cumin seeds
2 tsp (10g) chana dal (split chickpeas)
2 tsp (10g) urid dal
1 tsp (3g) fenugreek seeds
2 1/2 tsp (8g) whole black peppercorns
15 sprigs (15g) curry leaves, leaves stripped
75g shredded fresh coconut
3 tsp vegetable oil
3 tsp (15g) tamarind pulp

Tadka

1 1/2 tbs (30g) ghee
1 tsp (4g) black mustard seeds
1/2 small sprig curry leaves, leaves stripped
2 pinches asafoetida

Method

1.

Start by preparing the masala. To a dry kadhai or heavy-based wok, add the coriander and cumin seeds, chana dal, urid dal, fenugreek seeds and peppercorns. Toast lightly over low heat.
2.

Place them on a sil batta, or in a spice grinder (or use a mortar and pestle) with the curry leaves, coconut, oil and tamarind pulp and crush to a smooth paste. Add some water, if needed, to adjust the consistency.
3.

Now to a patili or heavy-based pot, add the pumpkin, turmeric, tamarind pulp, jaggery and a good pinch of fine salt. Add 1.2L water and the masala paste and mix well.
4.

Place the pot over medium heat and simmer the soup for 5–7 minutes, until the pumpkin is soft but not mushy. Add a little more water if necessary, to achieve a pouring consistency, keeping in mind that the dals will thicken the mixture.
5.

Now we are ready for tadka. This process needs to be quick and hence all the tadka ingredients need to be ready in advance. Heat the ghee in a vaghariyu or small pot over high heat until hot. Now add the mustard seeds, followed by the curry leaves and asafoetida. Once the mustard seeds stop popping, add the tadka to the soup.
6.

Return soup to high heat and let it come to the boil. Give it a taste; if you want it sourer, add extra tamarind and adjust the seasoning with fine salt, then mix well. Take off the heat and serve with rice.

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Recipe Notes

Ingredients and utensils guide:

Asafoetida – a strongly flavoured spice made from the dried resin of the ferula plant. From Indian and Middle Eastern grocers and spice specialists.

Jaggery – unrefined sugar, from South Asian grocers. Substitute palm sugar.

Kadhai – similar to a wok, but made with thicker metal, usually iron, cast iron or aluminium.

Patili – a round-bottomed pot that improves heat distribution, which helps prevent contents from burning.

Sil batta – a heavy rectangular or circular stone used for grinding.

Tamarind pulp – a block of pulp made from the flashy membrane that surrounds the tamarind seed pod. Available from Asian and Indian grocers.

Urid dal – also known as urad dal – black lentils, available from Indian grocers and selected supermarkets

Vaghariyu – a small, half-sphere-shaped metal utensil, with or without a handle, used for tempering.

To make ghee (the cheat’s version), heat 500g unsalted butter in a patili or heavy-based pot over medium heat until it reaches 140°C on a cooking thermometer. Use a slotted spoon to remove any impurities that rise to the surface. Take ghee off the heat, let it cool, then strain and store in an airtight container or sterilised glass jar at room temperature for up to 1 month. Makes 350g/