South Indian yellow pumpkin gravy for rice
Yellow pumpkin gravy recipe for rice, a delicious, healthy south Indian accompaniment for rice in gravy form.
Servings: 4
Ingredients
- 2 cups Yellow pumpkin cubed
- 1 teaspoon Tamarind small gooseberry sized
- 1 Onion
- 6 Green chillies
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
Tempering
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ¼ teaspoon Fenugreek seeds
- ⅛ teaspoon Asafoetida
Instructions
- essure cook pumpkin to 3 whistles and mash it to smooth paste with potato masher.(You can also run it in mixer after cooling )
- Cut onions into cube and slit the chillies.
- Soak and extract the tamarind juice.
- Heat kadai and add the tempering items followed by green chillies, curry leaves and onion.
- Saute till onion becomes transparent. You can add asafoetida at this stage too..
- Add tamarind extract, salt and bring to boil.
- Add the cooked mashed pumpkin and mix well.
- Boil for some 5-6 minutes and serve hot with Rice.!!
Notes
- Asafoetida added raw in gravy and while tempering divided gives unique flavor to the dish.
- Green chilli should be added more as we are not adding any other spices. It has to be balanced with tamarind for best taste. Adjust the number according to it's spice level.
- Add water carefully as it wont thicken much.