Wednesday, August 15, 2012

Red Pumpkin (Parangikkai) Masiyal


Parangikkai (Pumpkin- Red)             400 gms
Vatral MIlagai (Red Chillies)              3 - 4
Milagu (Pepper Corns)                      1 tsp
Kadalai paruppu (Bengal gram)        1 Tsp
Shredded Coconut                            3 Tsp
Salt                                                    per taste
Perungkaya podi (Asafoetida powder) a Pinch
Oil                                                      2 Tsp
Mustard seeds                                   1 Tsp
Lemon Juice                                      1Tsp (optional)
Curry Leaves                                      a few


1. Wash and de-skin pumpkin and cut it to small pieces.

2. In a thick -bottomed pan, add enough water to cover the pumpkin pieces. Add salt and and boil until the pieces are tender.

3. Traditionally they used Gingelly oil but refined oil works fine too. Heat a tsp oil in a pan and fry the channa dal, chilles, pepper and coconut.  Add  asafoetida and grind to a smooth paste.

4. Add the paste to the boiled vegetable and mix together mashing the pumpkins nicely. Bring the mixture to a boil and switch off.

5. Heat oil in  a pan, splutter mustard seeds and pour it over the Masiyal. Add curry leaves.

6. When it is lukewarm, add  lime juice. (optional)

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