Vellai poosanikai thengai kootu/White Pumpkin Curry

Serve - 3

Ingredients

White Pumpkin/Vellai Poosanikai - 500 gm
Channa Dhal - 1/4 cup
Grated Coconut - 1 cup
Green Chilli - 1
Red Chilli - 4
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 5 or 6
Salt to taste
Oil - 1 tsp

Method

      Soak channa dhal for 15 to 30 minutes.Chop the pumpkin into cubes.Slit the green Chillies.Grind coconut,red chillies and jeera into a coarse paste.
     In a sauce pan,cook channa dhal,pumpkin,green chilli and required water.When the mixture is cooked and water has completely evaporated,add the ground paste.Mix well and cook for 3 or 4 minutes.Remove from fire.Season it with mustard seeds and curry leaves.
      Serve hot with rice or chapathi.