Recently my friend Henette invited me for lunch as part of Monti Fest. She did cook elaborate vegetarian meal for guests. Amongst all good food, one thing which stood out was the Sweet pumpkin pulikoddel.Many guests became fan of this dish including me.
I cooked this couple of times at home and people at home loved it too. Sharing the recipe for you all to try. Please be extra generous while using coconut for this recipe.
Ingredients
Fully ripe Sweet pumpkin - 1/2 medium sized
For masala
Coriander seeds - 3 spoons
Cumin seeds - 1 spoon
Mustard seeds - 1/4 spoon
Byadagi or Kashmiri Red chillies - 10 to 12
Coconut oil - 3 spoons
Grated coconut - 1 cup / 1 medium sized
Tamarind - 1/4 small lemon sized
salt to taste
Jaggery to taste
For tempering
Coconut
Curry leaves - 5 to 6
Garlic cloves - 10 to 12
Wash the Sweet pumpkin. Remove the skin (you can use the skin to prepare chutney). Chop it into medium sized pieces. Cook chopped pieces along with 2 cups of water and salt. Cook until it's slightly soft (not fully soft as it melts after adding masala).
Heat a kadai and roast all the masala ingredients (except coconut, salt, jaggery and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut, jaggery and tamarind. Add this masala to cooked sweet pumpkin, add, salt and boil for about 5 minutes. Feel free to add extra coconut milk for enhanced taste.
Yummy Mangalore style sambar is ready to serve.
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