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+ servings

Chayote squash sambar





  • 2 chayote squash
  • 2 tablespoon sambar powder
  • 1 cup pigeon pea (toor dal)
  • 1-2 cloves garlic
  • 2 tablespoon ghee
  • 1 medium onion slices
  • 1 medium tomato roughly chopped
  • A small piece tamarind
  • A small piece jaggery
  • Salt to taste
  • A few coriander leaves


  • 1 tablespoon ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon urad dal (optional)
  • 1 dry red chilli
  • 5-6 curry leaves
  • A generous pinch asafoetida (hing)


  • Soak tamarind in ½ cup water for 15-20 minutes. Extract tamarind water and discard the pulp. Set aside
  • Wash toor dal and boil it along with garlic in a pressure cooker until completely done. Lightly mash it and set aside
  • Wash and peel chayote squash. Cut them into small cubes
  • Heat 2 tablespoon ghee in a frying pan or kadhai. Add onion and saute until it is translucent
  • Add tomatoes and mix well. Cook until the tomatoes are slightly mushy
  • Add chayote squash, tamarind extract, jaggery, sambar powder, salt, and 2 cup water. Bring to boil, cover and simmer until the chayote squash is completely cooked
  • Add the toor dal and simmer for 5-10 minutes. Add some water to adjust the consistency if required
  • In a small pan, heat ghee and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, urad dal, dry red chilli, hing, and curry leaves. Saute for a few seconds
  • Pour this tempering onto the sambar
  • Garnish with coriander leaves and serve hot


You can adjust the amount of sambar powder as per your preference.