Red Pumpkin Race
Red Pumpkin Race
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1 large piece (about 250 -300 g) - Red Pumpkin
1 large lemon size (say 100 g) - Tamarind
2 - onions, chopped
2 tbsp - Sambar powder
1 tbsp - Thuvar Dal
1 tbsp - channa dal
1 tsp - Urad dal
1/2 tsp - Methi seeds
1/2 tsp - Rai (kadugu)/ mustard seeds
1/2 tsp - Turmeric powder
1/5 tsp - Hing- asafoetida
Fresh Curry Leaves
Salt to taste.
2 /3 tbsp - gingili Oil
How to Make Red Pumpkin Race
Cut pumpkin into 1/2 inch pieces (do remove the skin).
Peel onions and remove the crowns and tails.
Soak tamarind in hot water (1.5 cups) with a little bit of salt so that it soaks fast and more juice can be extracted.
Extract the juice (as thick as possible).
In a thick bottomed vessel or kadai heat til oil and add mustard seeds. When it splutters add thuvar dal, channa dal, urad dal and methi seeds.
And allow them to turn golden brown.
Add in a portion of the curry leaves, onions and saute for a few minutes, when the onions are done, add the pumpkin pieces and cover the vessel for a few minutes.
Add hing powder and sambar powder when the pumpkin is cooked (fried) and fry the powder.
If required add little oil (one or two tsp).
When you get the aroma of the sambar powder, add the tamarind juice and turmeric powder and add little (1/2 cup) water and allow the whole mixture to boil for about ten to fifteen minutes.
Add little more water (if required) and salt to taste.
Ensure that the pumpkin pieces are very soft before you add the salt.
When the "race" is boiling add the remaining curry leaves and simmer until the "race" comes to an even consistency.
Serve with steaming plain rice.
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