Parangikai Kootu

Ingredients:

Yellow (or) White pumpkin - 2 cups (finely chopped)

Salt – 1 ½ teaspoon

Turmeric powder – ¼ teaspoon

Tuar dal – ¼ cup

Coconut – 1 tablespoon (Grated)

Rice flour – 1 teaspoon

Tempering:

Red chillies - 1 (break into halves)

Hing - a pinch

Curry leaves – 10 leaves

Oil - 1 teaspoon

Mustard seeds – 1 teaspoon

Roast to golden brown:

Coriander seeds – 2 teaspoons

Channa dal – 3 teaspoons

Red chilli – 1

Curry leaves – 5 leaves

Method:

1. Boil pumpkin pieces with turmeric powder, salt, hing & adequate water until just cooked.
2. Pressure cook dal for 2 to 3 whistles.
3. Grind to paste roasted ingredients with coconut & rice flour.
4. Add the ground paste to cooked pumpkin pieces along with cooked dal and allow boiling for 3 to 5 minutes.
5. Add tempering and serve with hot rice.