Wednesday 9 October 2013


This is a no onion no garlic which is usually prepared during fasting and festival time.  My grandma used to prepare this well.  “Theppal” (Chinese pepper) is used in this curry for aroma.  


Dudhe (pumpkin) cubes  1” size             --  ½ kg

Grated coconut                                          --   ½ cup

Red chilly                                                     --   7 to 8

Theppal (Chinese pepper)                        --   5 to 6

Jaggery (optional)                                      --    lemon size

Salt to taste

Coconut oil                                                   -- 1 tsp


Cook the pumpkin with salt.

For masala:- grind red chilly and grated coconut into fine paste, at the end of grinding add theppal and grind till it becomes paste.  Add this paste to cooked pumpkin boil for 5 to 10 minutes, switch off gas and pour 1 tsp of coconut oil on top of the curry.

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