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2 cups - yellow/sweet pumpkin chopped into 1 inch cubes
1 cup - fresh/frozen grated coconut
2 tsp - ellu/til/sesame seeds
3 to 4 - dry red chillies, low to medium spiced
2 tsp - hurigadale/putaani/channa dalia
1 tsp - mustard seeds
4 to 5 - curry leaves
1/4 tsp - tamarind paste
2 to 3 tsp - oil
1/4 tsp - jaggery
a pinch - hing
salt as per taste
How to Make Kumbalakai Gojju
Heat oil in a kadai and temper mustard seeds, curry leaves, and turmeric.
Add chopped pumpkins and cook covered until they become soft.
Add very little (as little as 2-3 tsp) water while cooking.
Meanwhile, dry roast Ellu/Til and dry red chillies.
Grind to a smooth paste, the roasted masala with channa dalia, hing, coconut, and mustard seeds.
Once the pumpkin is cooked, add the masala paste, add water and bring to boil.
To this add tamarind paste, jaggery, and salt and boil well.
Serve hot with rice.
Recipe courtesy: Ramya
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