Ingredients

• 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.