Mathanga / Pumpkin Pulisseri

Ingredients (Serves 5)

1. Mathanga / Pumpkin (I used green Kabocha/ Kabucha squash) – 2 cups, cut into large cubes

Green chilly – 1, slit

Turmeric powder – 1/2 tsp

Water – 1 cup or as required

Salt – To taste

2. Grated coconut – 3/4 – 1 cup

Cumin seeds – 1/2 tsp

Green chilies – 3 – 4

4. Yoghurt, sour – 1.5 – 2 cup, beaten

5. Coconut oil – 1.5 tbsp

6. Mustard seeds – 3/4 tsp

Dried red chilies – 2 – 3, broken

Fenugreek seeds / uluva – 1 pinch

Curry leaves – A few

Method

1. Combine all the ingredients numbered 1 in a vessel. Cover and cook for 10 – 12  minutes till the pumpkin pieces are tender (do not overcook).  Add ground coconut paste. Cook for 2 – 3 minutes over low heat. Add beaten yoghurt and mix well. Stir continuously until heated through, about 1 -2 minutesover low heat (do not boil). Switch off the flame.
2. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Fry until fenugreek seeds turn reddish brown. Add curry leaves and fry for a few seconds. Pour over the pulisseri. Cover and let rest for 10 minutes. Mix gently. Serve with rice and other side-dishes. It tastes yum..do give a try.