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About this recipe:
This is a sweet curry usually eaten with steamed rice. The sweetness comes from the pumpkin and for people with sweet tooth, additional jaggery can be added to enhance the sweetness.
1/2 cup Toor dal
1 cup Grated Coconut
1 teaspoon Cumin
1/2 kg Pumpkin sliced into small cubes
1 teaspoon Red chili powder
1 teaspoon Turmeric powder
1 cup water
Salt to taste
1 tablespoon Cooking oil
1 teaspoon Mustard
4 Dried red chili torn into halves
6-7 curry leaves
- Cook toor dal in a pressure cooker. Grind ¾ cup of coconut and cumin in a mixer.
- To a deep pan,add the pumpkin, red chili powder, turmeric powder, water and salt and cook. When done, add dal and coconut cumin mix to it and heat till the mixture boils. Turn off the heat.
- Heat oil in a frying pan and add mustard and let splutter. Now add red chili, curry leaf and rest of coconut and roast well.
Garnish elissery with this roasted mixture.
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