Ingredients (Serves 5)
1. Winter melon / poosanikai / kumbalanga – 3 – 3.5 cups, cut into medium cubes
2. Chana dal / kadala parippu – 1/3 cup
3. Water – Around 1 + 3/4 cup or as required
Turmeric powder – 1/2 tsp
4. Grated coconut – 3/4 cup
Dried red chilies – 2
Cumin seeds – 1/2 tsp
5. Salt – To taste
6. Coconut oil – 1 tbsp
7. Mustard seeds – 1/2 tsp
Asafoetida / hing – 1 pinch
Curry leaves – 1 sprig
Method
1. Grind grated coconut along with dried red chilies and cumin seeds to a very fine paste.
2. In a heavy-bottomed vessel, add chana dal, around 1 cup water and turmeric powder. Cook for about 10 minutes. Add cubed winter melon, 3/4 cup water and cook for about 15 – 20 minutes until winter melon cubes and chana dal is done(dal shouldn’t get mashed up). Add enough salt, ground coconut mixture and cook at medium-low heat for 4 – 5 minutes until the raw taste of coconut mixture is gone. Switch off.
3. In a small pan, heat 1 tbsp coconut oil. Splutter mustard seeds and add asafoetida and curry leaves. Stir for a few seconds and pour over the curry. Serve with rice and other side-dishes.
Recipe courtesy – Saraswathy Srinivasan
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