Pumpkin More Kozhambu

Ingredients 

• 1 cup pumpkin  batons
• 2 cups yogurt
• Salt to taste
• 4 green chillies
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon toor dal
• 1 teaspoon split Bengal gram (chana dal)
• 1 teaspoon rice
• 1/2 cup scraped fresh coconut 
• 20 curry leaves
• 1/4 cup scraped fresh coconut
• 4 tablespoons oil
• 1/2 teaspoon mustard seeds
• 2 whole dry red chillies
• 1/4 teaspoon carom seeds (ajwain)
• 1/4 teaspoon fenugreek seeds (methi dana)

Method

1. Parboil the pumpkin batons with little salt, drain and reserve. Soak the dals and rice for about 5 minutes. Grind to a smooth paste with the green chillies, jeera, coriander seeds, coconut and half the quantity of curry leaves. Wash and chop the fresh coriander.
2. Churn the yogurt with 200 ml. water. Add salt and whisk the ground paste into it thoroughly. Heat a vessel, add the yogurt mixture, stirring continuously and bring to boil. Reduce the heat, add finely chopped coriander, remaining curry leaves and simmer till it thickens.
3. Add the cooked pumpkin in the end. Heat oil and temper with mustard seeds, red chillies and ajwain. Pour the tempering over the yogurt curry and cover.
4. TIP: Use slightly soured yogurt to get a tasty and tangy curry. Ajwain not only enhances the flavor of this preparation but also aids in easy digestion.

Nutrition Info