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Pumpkin Delights!
This delicious pumpkin and ash gourd curry comes with a tamarind tang!
Servings Prep Time
3-4people 10minutes
Cook Time
30minutes
Servings Prep Time
3-4people 10minutes
Cook Time
30minutes
Ingredients
To roast and grind
As tempering
Instructions
  1. Soak the tamarind ball in a cup of water for ten minutes.
  2. Extract the pulp from the tamarind water.
  3. Mix another cup of water with the tamarind juice.
  4. Put the pumpkin, ash gourd, salt and turmeric powder in the tamarind juice and boil on a stove until the vegetables are cooked.
  5. Roast the urad dal, Bengal gram, fenugreek seeds, red chilies and coconut until the coconut turns light brown.
  6. Stir the curry leaves in and remove from the flame.
  7. Add half a cup of water to the mixture and grind it to a smooth paste.
  8. Stir the paste into the cooked vegetables and simmer until the gravy begins to gather froth.
  9. Then, remove it from the stove.
  10. Fry the mustard seeds in the oil and stir them into the kuzhambu.
  11. Garnish it with curry leaves and serve!
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