DISH NAME : MATHANGA MOLOSHYAM (PUMPKIN GRAVY)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Description

Moloshyam is sometimes refered to as mulakoshyam also. The original word could have been "mulaku dooshyam", which literally means chillies are harmful. Here the reference is to dried red chillies. This dish uses only green chillies and that too in moderation. Moloshyam in traditional form does not use any lentils as it is normally given when one is sick or has an upset stomach.But most of the recipes seems to have lentil. I have stuck to my version and do not use lentils.

Ayurvedic Note

1) Moloshyam is light to digest and improves digestive fire.
2) This dish is good for those suffering from indigestion or diarrhoea.
3) Serve moloshyam with well cooked rice.
4) It is agni vardaka(improves metabolic fire) and kapha reducing.
5) While undergoing panchakarma treatment, taking moloshyam is good.

Note

1) Any vegetable like, pumkin, ashgourd, elephant yam etc. are used.
2) I have used a pressure cooker to cook. If you are using a normal vessel, add more water (approximately 3 cups).
3) Coconut oil gives authentic taste and health benefits. If not available substitute with any other oil, though i would not recommend any other oil.
4) Tempering is optional.

Method

1) Pressure cook cubed pumpkin with salt, turmeric powder and green chillies for one whistle. Let the pressure release normally.
2) Lightly mash cooked pumpkin.
Tempering:-
1) Heat coconut oil.
2) Add chilli, shallots and curry leaves. Fry till shallots are done.

Serving Suggestions

Serve hot with rice.