White Pumpkin Aviyal A very popular South Indian dish which is generally always included in the menu on special occasions. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Jul 2016 in Recipes Course New Update Main Ingredients Ash gourd (petha), Turmeric powder Cuisine Tamil Nadu, , , , Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for White Pumpkin Aviyal 1 cup Ash gourd (petha) peeled and cubed 1/4 teaspoon Turmeric powder to taste Salt 2-3 Green chillies 1 cup Fresh coconut grated 2 teaspoons Cumin seeds 1 inch Ginger 1 cup Yogurt whisked 1 teaspoon Coconut oil 1 teaspoon Mustard seeds 8-10 Curry leaves 1 Dried red chilli 1/4 teaspoon Asafoetida Method Boil sufficient water in a deep non-stick pan. Add turmeric, salt and one slit green chilli. Add white pumpkin and boil for 5-6 minutes or till pumpkin is almost cooked. Grind together the grated coconut, 1 teaspoon cumin seeds, ginger, remaining green chilli and salt to a smooth paste using water if required. Strain the pumpkin and reserve cooking liquid. Put the reserved liquid and pumpkin back on heat in a non-stick pan. Add the ground paste and ½ cup water and mix well. Cover and cook for 2 minutes. Add a little salt and reduce heat. Add yogurt and mix well. Simmer for a while. Heat coconut oil in a tempering pan. Add mustard seeds and let them crackle. Add remaining cumin seeds, curry leaves and broken red chilli. Add asafoetida and mix. Pour the tempering into the aviyal and cover immediately to trap the flavours. Let the aviyal simmer for a while. Uncover and mix well. Serve hot. #Asafoetida #Ash gourd (petha) #Coconut oil #Cumin seeds #Curry leaves #Dried red chilli #Fresh coconut #Ginger #Green chillies #Mustard seeds #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article