Yellow Pumpkin(Parangikkai) Masiyal

Pumpkin is one of my favorite Veggie ever since my childhood. I particularly like the mild sweetness in the vegetable. I learnt the recipe of Pumpkin masiyal from my mom and since this is a NO GRIND kuzhambu, this is one of my first attempts when I learnt cooking. This yummy kuzhambu is heavenly with rice topped with ghee.

Cooking time : 20 min

Preparation time : 10 min

Serves: 3-4

Ingredients:

Pumpkin (chopped thinly like small fries)	1&1/2 cup
Tamarind	A small gooseberry size
Red Chilly	2
Green Chilly	2 or 3
Fenugreek seeds(Vendayam)	¾ tsp
Hing	1/8 tsp
Urad Dal	¼ tsp
Mustard seeds	1 tsp
Toor dal	¼ cup
Salt	As needed
Oil	½ tsp
Turmeric	¼ tsp
Coriander leaves	For garnishing

Method:

·                      Wash and chop the pumpkin into thin slice(like we do for French fries but smaller in size). Pressure cook toor dal and mash once the pressure releases.

·                     Extract 1 cup water from tamarind. In a pan, heat oil, add mustard seeds and when they splutter , add chillies, vendayam(fenugreek), urad dal and fry till turns golden brown.

·                     Add Pumpkin pieces, tamarind water, turmeric and salt and allow the pumpkin to cook. It won’t take long so have an eye else it will become mushy.

·                     Now add the mashed dal and boil for five minutes in low flame. You can add a tsp of rice flour mixed with water if the kuzhambu is watery.

·                     Serve hot with steamed rice and ghee.