Ingredients :

Pumpkin/kumbalakaayi – about 2 cups (peeled & cubed, i have used butternut squash) 

Tempering/Seasoning

Oil – 1tbsp

Mustard seeds/ saasive – 1tsp

Channadal/kadalebele – 1tbsp 

For grinding to paste:

Poppy seeds/ gasagase – 2tsp

Coconut – 2tbsp (dried or fresh or substitute with nuts)

Cinnamon, cloves – 2 each

Black pepper – 1/2 tsp

Chili's – 2 Green or red

Cilantro leaves – one big handful

Mint leaves – about 2 springs or

10-15 leaves (steams removed) 

 

1.Peel and chop pumpkins to bit size cubes and keep aside.

2.Take all the ingredients for grinding and blend in mixer until smooth using little water.

3.Heat oil, when hot add mustard seeds and Channadal. When Channadal starts to turn brown add chopped pumpkins mix well. Cover with a lid and cook for 5-7 Min's until its half cooked.

4.Now add the ground paste and enough water, add salt mix well. Cover and cook for another 10 min or so until the flavors combine well . Adjust salt and spice.

5.Sagu should be of medium consistency, pumpkins should be soft but not mushy. Serve warm with dosas, rotis or rice.

 

— Pumpkin  in Mint Sauce , Pumpkin , Pumpkin Recipes , Tamil Recipe , Vegetarian Recipe —

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