Mathanga Perakku
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Ingredients
Pumpkin / Mathanga - 1/2 Kg ( I used the green coloured skin type)Green Chilly - 5-6( can you more as pumpkin is a bit sweet)Turmeric powder - 1/2 TspGrated coconut - 1/2 cupCumin seeds - 1/4 TspMustard seeds - 1/2 TspDry red chilly - 2Curry Leaves - 2 SprigsCoconut Oil / Oil - 1 Tbsp
Preparation
Wash and peel off the skin of pumpkin and cut it into cubes.Pressure cook pumpkin with turmeric powder, salt and 1/4 cup of water. Just go for one whistle.( Do not overcook it). Meanwhile coarsely grind, grated coconut and green chilly.Add this to the cooked pumpkin, Mix well and cooked till the water is absorbed ( on a medium fire). Add curry leaves.For tempering, heat oil in pan, crackle mustard seeds and add dry red chilly and curry leaves. pour this to the pumpkin mix.Serve hot in your lunch menu.
Sending this to cook-with-comfort event by Sapana ,South Indian cooking hosted by nandoo an event by Anu
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