Mathanga kaalan

  1. Cook 2 cups of cubed pumpkin ( preferably ripe with orange coloured skin) adding 1 c of water, 1/2 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1 tsp of pepper powder & 1/2 tsp of salt.Bring to a boil and cover cook on low heat for 20 minutes. Cook till dry & mash the cooked pumpkin.
  2. Grind 1 c of grated coconut, 1/2 tsp of cumin seeds & 3 greenchillies to a very smooth paste ( add little water if necessary). Add this ground paste + 2 tbsps of grated jaggery & cook for 5 minutes on medium low heat.
  3. Add 3c ( 170g each) of thick curd, salt & cook for 15-20 minutes.Keep stirring to avoid the curdling of the curd.
  4. Finally add 1/2 tsp of fenugreek powder & remove from heat.
  5. For thr tempering, heat 1 tbsp of coconut oil in a wok and add 1/2 tsp of mustard seeds. Allow them to splutter. Add few curry leaves & 2 dry red chillies ( split). Pour this seasoning over the curry.
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