Poosanikai Masala Moorkulambu

Ingredients:

White Pumpkin – 1/4kg

Sour curd – 1/2litre

Turmeric powder-1/2tsp

Salt -3/4tsp (As per taste)

TO Grind Into Paste:

Green Chillies -4

Red Chillies – 2

Ginger – 1/4inch

Shallots – 5

Garlic -2

Solid Hing -1Big pinch

Black Pepper – 3/4tsp

Coriander Seeds – 1/4tsp

Cumin Seeds – 1/2tsp

Channa dal – 1tsp

Grated coconut – 6tsp

Seasoning;

Coconut Oil – 2tsp

Cumin Seeds – 1tsp

Hing – 1/2tsp

Curry Leaves — Few

Method:

                              

Take a bowl, add 1/2 litre curd, 1/2tsp turmeric powder and 3/4tsp salt, whisk it well so that there are no lumps.

                          

Grind the ingredients given under “ To grind into paste “ and add this to the whisked curd

                                 

Cut the white pumpkin into square shapedchunks.In a kadai, add required water, a pinch of turmeric powder and 1/4tsp salt, then add the chopped pumpkin and allow cook for 2-3 minutes.

                           

Switchoff the flame, checkwheather the vegetable is cooked , drain off the water and set aside.

                           

Once the pumpkin reaches room temperature, add it to the curd mixture. Transfer the contents to a kadai and switch on the stove and keep in medium flame

                     

Stir Continously, when the mixture starts to boil and there are foam all around, switch off the flame.

Add freshly chopped coriander leaves.

                    

To transfer , heat 2tbsp coconut oil, add cumin seeds, when it starts to splutter, add hing and curry leaves. Add this to the curd gravy.

            

Serve with Hot Rice, Potato Roast, Brinjal Roast & papad.

           

  Note:

Most important is the curd should be sour or else the gravy won”t taste good.

While cooking the white pumpkin add less water just to immerse the veggie, excess water makes the pumpkin tasteless.

Donot allow the curd gravy to boil in high flame or more time, this will curdle the gravy and won” t taste good.