Ingredients:
- Yoghurt1/2 cup
- White pumpkin1/4 lb
- Toor dal1 Tablespoons
- Bengal gram1 Tablespoons
- channa dal1 Tablespoons
- Pasiparupu1 Tablespoons
- Curry leavesa few
- Cumin powder1 Teaspoons
- coriander1 Teaspoons
- turmeric powder2 Teaspoons
- green chili1
- Mustard seeds1 Teaspoons
- urad dal1 Teaspoons
- Oil1 Tablespoons
- salt
Preparation mode:
- Clean and peel skin of pumpkin. Cut into rectangular arrow like pieces
- Soak Toor dal, Bengal gram, channa dal, and Pasiparupu in a microwave bowl
- MIcrowave the dals for about 5 minutes to soften them. Cool it for 5 nminutes
- Take a blender pour the yoghurt with litlle bit of water and add all the microwaved dals with green chili, cumin, coriander, and turmeric and blend it well as a paste
- In a frying pan add oil and heat high
- add mustard and urid, wait till it pops add curry leaves
- wait for a few minutes and then add the pumpkin with salt, stir fry and add water cover with the a lid
- After the pumpkin is 3/4 cooked add the blender paste and mix them well
- turn off heat after about 1 minute and serve hot for white rice and with some vada or bonda
Footnotes:
This Tamil recipe More kulambu is a common menu in our house in Madurai. The base is curds and a variety of dals are mixed and a flavorful aroma of morekolumnu when seasoned is what you are looking for in this wonderfully refreshing curry.
