Mathanga Pulissery

Ingredientsfor 5 servings

• Pumpkin : 1 piece (or as reqd
• 3 cup Curd : 2
• Salt, to taste
• Red Chilli powder : 3 tsp
• Turmeric Powder: 1 tsp
• Black pepper : 1 tsp
• Coconut : 1 Cup — grated
• Cumin seeds : 1 tsp
• 3 nos Red chilli : 2
• Curry leaves, to taste
• Mustard seeds : 2 tsp
• Fenugreek seeds) : 1 pinch (Uluva)

Preparation

1. Step 1

   Remove the seeds and skin from the pumpkin.

2. Step 2

   Grind the coconut, cumin seeds and pepper together.

3. Step 3

   Wash the pumpkin pieces in normal water.

4. Step 4

   Put the pumpkin pieces in a pot and add required water.

5. Step 5

   Add salt, red chilli powder and turmeric powder and cook it well.

6. Step 6

   When the pumpkin is cooked well, add the grinded coconut, cumin seeds and pepper mix into it and give it a good stir.

7. Step 7

   After 2 - 3 minutes add the curd (if necessary, add some water in the curd and dilute it well or it can be used as it is) also and allow to heat for about 2 minutes.

8. Step 8

   Heat the oil in a kadai and then put the mustard seeds in it and then add red chilli & uluva.

9. Step 9

   Also add the curry leaves and stir it well and after 2 minutes, turn off the heat.

10. Step 10

    Add the fried mustard seeds, red chilli and curry leaves into the pulissery and serve it with rice, kanji etc.