Mathanga pulinkari /pumpkin in coconut & tamarind sauce

Ingredients

• Pumpkin : 2 cup
• Grated Coconut : 3 tablespoons
• Red Chili Powder : 1 teaspoon
• Turmeric Powder : 1/2 teaspoon
• Coriander Seeds : 1
• Fenugreek/Methi seeds : 1/4 teaspoon
• Toor Dal/Thuvaram Paruppu : 1 tablespoon
• Urad Dal/Uzhnnu Paruppu : 1 tablespoon
• Tamarind extract : 1 tablespoon
• Asafoetida/Kayam Powder : 1 teaspoon
• Curry leaves : 1 sprig
• Dry red chilies : 2-3 nos
• Salt to taste
• Oil : 1 teaspoon

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Preparation

• Cook the pumpkin with the curry leaves,turmeric powder,chilly powder, asafoetida and salt till it turns to soft & tender.
• Add the tamarind extract; reduce the fire to low and cook for a few minutes.
• In a frying pan,roast the grated coconut,coriander seeds, fenugreek/Methi seeds,urad and toor dal saute until it turns to light brown colour.
• Remove from the fire and allow it to cool. Grind the fried coconut mixture into a smooth paste.
  
• Add the grounded coconut paste to the pumpkin curry and mix well reduce the fire to low and cook for 2-3 minutes.
• Heat the oil in a frying pan and pop mustard seeds add dry red chillies and pour the seasoning to the pulinkari.
• Serve hot with rice.

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