Ingredients

• 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
• http://maneadige.blogspot.in/