Serving: 4 |Type: Veg-Gravy
Ingredients:
| White Pumpkin | -200grams |
| Tamarind Paste | -1tbsp |
| Turmeric | -¼tsp |
| Sour Cream | -7oz |
| Yogurt | -3tbsp |
| Salt | -to taste |
Roast and grind Ingredients:
| Red Chili | -2 |
| Green Chili | -3 |
| Fenugreek | – -1/2 tsp |
| Coconut | – 4 tbsp |
| Rice | -1 tbsp |
Seasoning:
| Coconut Oil | -1tbsp |
| Mustard | -1tsp |
| Asafetida | -¼tsp |
| Red chili | -2 |
| Curry leaves | -few |
Method:
- Roast the above ingredients with little oil, grind with rice and of grated coconut with little water.
- Boil the pumpkin with 2 cups of water , salt, tamarind paste and turmeric until pumpkin get soft , then turn off the stove.
- Add ground paste and let it sit for 20 to 30 minutes.
- Then mix the sour cream and yogurt in the blender then add it into the kuzhambu.
- Turn on the stove keep it on medium flame stir it continuously with the ladle until kuzhambu gets thicken and hot, Do not over boil it.(otherwise kuzhambu will get curdle).
- Take a pan heat with oil add seasoning fry without burning add it into the kuzhambu.
- Now ready to serve.
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