Ingredients
Scale
For the Masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon fried gram (pottu kadalai)
- 1 sprig curry leaves
- 1 dried red chilli
- 2 green chillies
- 1/4 cup fresh coconut
- 1/2 teaspoon turmeric
- 6 shallots (indian small onions)
Other Ingredients
- 2 cups ash gourd (white pumpkin), diced
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 sprig curry leaves
- 6 shallots (indian small onions), chopped
- 1 teaspoon salt
- 1/2 cup plain curd
Instructions
- Grind all the ingredients listed under “masala” to a smooth paste with half a cup of water. Set aside.
- Boil the pumpkin in a cup of water for 5 minutes. Set aside.
- Heat oil in a pan and add in the mustard seeds, fenugreek seeds and curry leaves. Let the mustard seeds splutter. Add in the shallots and the salt. Fry for a couple of minutes till the shallots are cooked.
- Add in the boiled pumpkin along with the water used for cooking. Add in the ground masala paste and cook for 5 minutes in a low flame.
- Run curd and half a cup of water in mixie for 10 seconds. Set aside.
- Add it to the pan and simmer on a very low flame for 20-30 seconds. Do not simmer for a long time as the curd might break.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Lunch
- Cuisine: Tamilnadu