Soak tamarind in 2 cups of hot water and keep aside for at least 20 minutes, and extract the juice

In a mixie jar add coconut, green chilli, cumin seed and little water; grind into a paste

For soft ripe pumpkin:

Add oil to the pan, once when the oil is hot add mustard seeds and fenugreek seeds; let them splutter

Add curry leaves and sauté

Add ripe pumpkin and cook for a minute

Add tamarind extract, turmeric powder, hing, salt and Sambar powder; mix well

Let the Kuzhambu books till the raw smell goes off and pumpkin is all cooked soft

Add the ground coconut along with mixie water; let them boil for 5-6 minutes

Add jaggery and boil for 2-3 minutes

Add coriander leaves and switch off

For firm pumpkin:

Add 1/4 cup of water, little salt and pressure cook pumpkin for one whistle and let the pressure release naturally

Add oil to the heavy bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter

Add the tamarind juice, Sambar powder, turmeric powder, 1 cup of water, salt and cook for 10 minutes

Add pumpkin and took till the tamarind raw smell goes off and kuzhambu reduce to 3/4 th of the portion; for about 10 minutes

Add ground paste and cook for 5-7 minutes

Add jaggery and cook for 3- 5 minutes

Add coriander leaves and switch off