Ingredients

• 2 cups - par-boiled rice
• 1 cup - pumpkin diced
• 2 tbsp - coconut
• 1 tbsp - tamarind paste
• 1 tsp - jaggery
• 7 - red chillies
• Asafoetida - a pinch
• Salt to taste
• Curry leaves - a few
• 1 tsp - mustard seeds

How to Make Pumpkin vada

• Soak the par-boiled rice in hot water for 2 hours and drain it.
• Grind it with pumpkin pieces, coconut, red chillies, tamarind paste, asafoetida, salt and jaggery into a thick paste in a mixie - without adding water.
• Once done, transfer the batter to a bowl lined with a thick cloth.
• Now tie the cloth and keep it aside for 15 mins till the cloth absorbs all the moisture from the batter.
• Add a tsp of oil in a pan and splutter mustard seeds.
• Add this to the above batter along with finely chopped curry leaves and mix well.
• Now roll lemon sized balls from the batter and press in between two greased plastic sheets to make flat rounds of 3 mm thickness.
• Make a hole in the centre with finger. Gradually remove it from the sheet and deep fry it oil, roasting it on both sides.
• Now place them on tissue to remove excess oil.
• Serve.
• Recipe courtesy: 4 th sense cooking.