KUMBALANGA -PARIPPU CURRY/ WHITE PUMPKIN WITH DAAL CURRY
INGREDIENTS
WHITE PUMPKIN-1/2
MASOOR/ TOOR DAAL - 1/2 CUP
GRATED COCONUT- 1/2 CUP
SHALLOTS- 3
GINGER- 1 INCH PIECE
CUMIN SEEDS - 1 TABLESPOON
RED CHILLY DRIED -3
SALT WATER- ENOUGH TO COOK
TURMERIC POWDER-1/2 TABLESPOON
RED CHILLY POWDER-1/4 TABLESPOON
MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8
COCONUT OIL- 2 TABLESPOONS
PREPARATION
PEEL SKIN OFF FROM WHITE PUMPKIN
CUT IT INTO SMALL PIECES
CLEAN MASOOR DAAL AND COOK IT WITH WHITE PUMPKIN, TURMERIC POWDER, CHILLY POWDER AND SALT.
MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY
ADD THIS PASTE TO WHITE PUMPKIN - MASOOR DAAL WHEN IT IS COOKED
SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.
YOU CAN ADD TOMATO IF YOU PREFER
YOU CAN ADD TOMATO IF YOU PREFER
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