Ingredients
- 250 grams of white pumpkin
- 1 cup Thin tamarind water
- 1/2 teaspoon Turmeric Powder
- Requires salt
To grind
- 1/2 cup Thick Curd
- 1/8 teaspoon rice
- 1/2 teaspoon Fenugreek seeds
- 1/4 teaspoon pepper
- 4 Dried Red Chilli
- 1 green chilli
- 1/4 teaspoon cumin seeds
- 75 grams Coconut
- 1/4 teaspoon coconut oil
To temper
- 1 tablespoon Coconut oil
- 1/2 teaspoon Mustard Seeds
- 1/8 teaspoon Fenugreek seeds
- Curry Leaves few
Instructions
- First, extract thin tamarind water and keep ready
- Add coconut oil and roast the rice, fenugreek seeds, pepper, and red chilies till it becomes golden brown
- Furthermore, add cumin seeds; mix well and turn off the stove
- it comes to room temperature, adds coconut and grind well
- Furthermore, add curd and grind again
- Add green chilli and grind again; keep aside
- Boil tamarind water, turmeric powder, and the required salt
- Furthermore, add pumpkin; cover and cook for 10 minutes
- Add ground mixture, water, and jaggery; mix well and boil for 4 minutes
- In a tadka pan, add coconut oil and heat
- Add mustard seeds, fenugreek seeds, and curry leaves; splutter
- Transfer to the kuzhambu; mix well
Video
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