Ingredients to serve 6 people
10-12 Pumpkin pieces (peeled and chopped)
1 Lime size Tamarind
(soaked in a cup of hot water and extract the tamarind juice)
2 Tbs. Gingili Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
A small Piece of Jaggery (optional)
A Few Curry Leaves
1-2 Tsp. Salt
2 ½ Cups Water
3-4 Tsp. Sambhar Powder
Pumpkin Kozhambu
Preparation
Soak the tamarind in hot water for about 10 minutes.
Extract the juice by adding the water little by little and use the 2 ½ cups of water in a dish and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds, curry leaves and asafoetida.
Fry till the fenugreek seeds turn golden brown.
Add the chopped pumpkin pieces and fry for 3-4 minutes.
Pour in the extracted tamarind juice, sambhar powder, jaggery (optional) and the salt
Cook for 15 minutes on a medium flame till it turns into a semi solid gravy
This tamarind gravy is now ready to be served
The piece of Jaggery is used in the recipe to reduce the tangy taste of the tamarind and is optional