October 11, 2010

Pumpkin / Poosanikkai Kulambu without Dal



¼ kg


4 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Curry Leaves

2 spring


½ cup

Sambar Onion

½ Cup

Red Chilly


Coriander Seeds

2 tbs

Cumin Seeds

1 tbs


¼ tbs


To Taste

Coriander Leaves

For Garnish


1. Wash and peel the skin of the pumpkin.

2. Cut the pumpkin into 1 inch dices.

3. Heat 2 tbs of oil in a pan, and add sambar onion, red chilly, cumin seeds, coriander seeds, and 1 spring of curry leaves.

4. Saute them well till the onion becomes golden color.

5. Finally add the grated coconut and saute for a minute.

6. Make them into a fine paste.

7. Heat the oil in a pan, and add mustard seeds, urad dal and curry leaves.

8. When the mustard seeds starts popping, add sliced pumpkin and fry for a minute.

9. Then add water, turmeric powder and salt. Leave it for 2 mins.

10. And add the paste and mix them well.

11. After the pumpkin has been cooked well and the mixture becomes thick, switch off the stove.

12. Garnish with coriander leaves.

Serve hot with Dosas and Plain Rice.


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