DISH NAME : MATHANGA PARIPPU CURRY(PUMPKIN PIGEON PEA CURRY)

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Description

This is a gravy dish to be had with rice.
A gravied dish is a must in South Indian meals to be eaten with rice.

Note

1) Here i have used pumpkin. It can be substituted with ash gourd, snake gourd, spinach, drumstick, madras pumpkin etc.
2) I used ghee instead of oil.
3) I cooked pigeon pea in pressure cooker for 3 whistles. Pumpkin does not need cooking with pressure. If cooking pigeon pea without cooker, add an additional cup of water.

Method

1) Cook pigeon pea with turmeric powder, salt & asafoetida with about 1 cup water, till pigeon pea is cooked well.
2) Add chilli powder & pumpkin to pigeon pea and cook till pumpkin is well done.
3) Grind all the ingredients given under "to grind" to form a smooth paste.
4) Add ground masala to the cooked pigeon pea. Let it come to a boil. Then remove from fire.
5) Heat coconut oil/ ghee.
6) Splutter mustard seeds. Add curry leaves and broken red chillies. When chillies are fried ,pour this over the curry.

Serving Suggestions

Serve hot with rice or chapathy.