Ingredients

• 150 g - pumpkin, cut into cubes
• 125 ml - water
• 1/2 tsp - salt
• 1 tsp - tamarind paste or 3 tsp tamarind juice
• For coconut paste:
• 75 g - grated coconut
• 7 - dried red chillies
• 1 tsp - black gram
• 3 tbsp - coriander seeds
• 1 spring - curry leaves
• For seasoning:
• 2 tsp - oil
• 3/4 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1/4 tsp - fenugreek seeds
• 1 spring - curry leaves

How to Make Mathanga ( Pumpkin ) Pulincurry - Pulinkari

• For coconut paste:
• Dry roast grated coconut, black gram, dried red chillies, coriander seeds and curry leaves till golden colour and.
• Make a smooth paste of it by adding 2 tbsp water.
• Final preparation:
• Cut pumpkin into 1/2 inch cubes.
• In a bowl, boil pumpkin pieces in water with 1/2 tsp salt and tamarind paste or juice.
• When it is 3/4th done, add coconut paste and mix well.
• Boil on a low heat for 5-8 minutes.
• For seasoning:
• Heat oil in a pan and add mustard seeds.
• When they begin to pop, add cumin seeds and fenugreek and saute for a minute.
• Add curry leaves and stir well.
• Pour the seasoning over pumpkin.
• Recipe Courtesy: Niya's World