White Pumpkin Huli can be eaten with rice , chapati, idli or dosas.
Toor Daal : 1/4 cup
White Pumpkin : 1/4 kg
Coriander seeds : 1 Tea spoon
Fenugric seeds ( Mentya or Methi seeds) : 1/4 Tea spoon
Jeera or cummin seeds : 1/4 Tea spoon
Tamrind Pulp: 2 Table spoon
Red chillies : 4 to 6
Asafatodia : a pinch
Coconut : 2 Table spoons
Salt : to taste
Curry leaves : 5 to 6
Urd Daal : 1/4 Tea spoon
Ghee: 1 Tea spoon
Water : Required amount of water.
Wash and cut pumpkin . Boil for 5 to 6 minutes. Pressure cook daal and keep it aside.
Now dry roast methi ( mentya ) and urd daal until brown add coriander seeds and red chillies roast for 1 minute , add jeera mix well all the spices and remove from the pan.
Grind roasted spices with coconut and little water till it turns into paste.
Take a bowl . Add boiled pumpkin, boiled daal , tamrind pulp , turmeric powder and salt. Boil for 2 to 3 minutes. Now add ground coconut and spice to the mixture which is boiling . Mix well slowly and let it boil for another 3 to 4 minutes. Take a spoon full of water and mix asafotodia and add it to the curry. Add curry leaves at the end. Add a spoon ful of ghee before serving.
Note : You can add other vegetables like beans , carrots with pumpkin while boiling . If you are seasoning the curry do not add ghee.
Method for seasoning: 1/4 spoon of mustard and urd daal . 1 spoon of any cooking oil. Curry leaves 4 to 6 .
Heat oil in a pan . Add mustard and urd daal. Let it sprut. Add curry leaves . Add this to the curry to give more taste.
Serves : 2 to 3
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