Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp

Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside

Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin

Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off

Serve with rice and varuval