Ingredients:
Yellow Pumpkin – 1 cup, chopped, boiled
Mochai Kottai (Field Beans) – 2 cups, pressure cooked
Tamarind Extract – 3/4 cup
Salt as per taste
Oil as required
Mustard Seeds – 1 tsp
Urad Dal – 2 tsp
Bengal Gram Dal – 2 tsp
Curry Leaves – handful
Asafoetida Powder – 1/2 tsp
Dry roast and grind to a paste:
Red Chillies – 10 to 14
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Black Peppercorns – 20
Urad Dal – 2 tsp
Coconut – 1 1/2 cups, grated
Bengal Gram Dal – 3 tsp
Method:
1. Cook the boiled and soft pumpkins in a pan.
2. Add the tamarind extract, cooked mochai, salt and ground paste.
3. Boil till the kuzhambu turns thick.
4. Heat little oil in a frying pan.
5. Fry the mustard seeds, urad dal, bengal gram dal, asafoetida powder and curry leaves.
6. Pour this over the kuzhambu.
7. Remove and serve hot with rice or pongal.
Note: image is for illustration purposes only and not that of the actual recipe.
