Pumpkin Curry In Coconut Gravy
This pumpkin curry made with lentils, coconut, red chillies and spices is extremely delectable and easy to prepare as well. It can be prepared with simple kitchen ingredients. It goes well with rice and Indian breads and is also a no onion, no garlic recipe. It is very healthy and can be enjoyed by all age-groups. #SC4
Pumpkin Curry In Coconut Gravy
This pumpkin curry made with lentils, coconut, red chillies and spices is extremely delectable and easy to prepare as well. It can be prepared with simple kitchen ingredients. It goes well with rice and Indian breads and is also a no onion, no garlic recipe. It is very healthy and can be enjoyed by all age-groups. #SC4
Cooking Instructions
- 1
Grind the coriander seeds, cumin seeds, roasted chana dal, roasted urad dal, fresh coconut, byagadi red chilli to a fine paste. Add a little water if required.
- 2
Take a deep pan and put some oil in it. When the oil becomes hot, add mustard seeds and cinnamon stick.
- 3
When mustard seeds crackle, add curry leaves and turmeric powder.
- 4
Then add the tomato puree and cook till it dries up.
- 5
Add the ground paste and mix well.
- 6
Cook for 3-4 minutes.
- 7
Add around 2-3 cups water and salt.
- 8
When the water heats up, add the pumpkin cubes and cook till the pumpkin is tender.
- 9
Make sure to not overcook the pumpkin. Stir occasionally.
- 10
Add one tsp lemon juice and mix well.
- 11
Serve hot with rice, chapati or any Indian bread.
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