|1 cup||White pumpkin|
|2 cup||Sour curd|
|¼ tsp||Turmeric powder|
|1 tbsp||Split red gram (toor gram / thuvaram paruppu)|
|¼ tsp||Raw rice|
|2 nos||Green chili (small)|
|2 tbsp||Fresh grated coconut|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Cumin seeds|
|5 nos||Fenugreek seeds|
|1 no||Dry red chili|
|6 nos||Curry leaves|
Soak Toor(split red gram) and rice in warm water for 1 hour.
Grind soaked toor dal, raw rice, green chilies, grated coconut with little water to make a thick paste.
Cook pumpkin pieces with turmeric in 1 cup of water over medium flame for 15 minutes or until soft.
Beat the sour curd for a couple of times, add the ground paste, cooked pumpkin pieces, asafoetida powder, salt and mix well to combine.
Let this mixture simmer for 5 minutes over medium flame.
Meanwhile heat oil in a small pan, splutter mustard, cumin seeds, fenugreek seeds, dry red chili and curry leaves.
Add this seasoning to the simmering gravy and switch off.
Use either Coconut or Gingelly (Nallennai) oil for tempering.
This dish cannot be reheated many times so make what is necessary and finish the same day.
If making this with Okra, fry them separately in oil and then add to the gravy just before serving.