Tomato Chutney | No Onion No Garlic!

This Tomato Chutney is prepared without onion and garlic. I have been thinking of recipes prepared without coconut nowadays which are for lowering cholestrol and for diabetic. This is quick and tastes delicious for Dosas and Idlis.

Ingredients
Tomatoes - 2nos(Red n Ripe)
Urad Dal - 2 tspns
Green Gram/Pacha Payaru - 2 tspns
Dry red chilli - 2nos (As per your taste)
Gingely Oil/Olive Oil - 1 tspn
Salt
Curry leaves - few

Preparation Method
Heat a wok or kadai, add oil, urad dal, green gram, red chilli, curry leaves and saute till the dal is brown. Transfer it to a plate. In the same kadai, add chopped tomatoes, a pinch of salt and cook till its soft. Allow it to cool.
Add salt and grind to coarse paste when cool.
Season with oil, mustard and Hing/Asafotida.

Tomato Chutney is ready to serve. I served it with Ragi Idlis, the recipe will be my next post.

Notes - You can also have it without seasoning, I wanted the hint of hing. If you wish you can add hing while grinding.

Karuvepilai Sadam | Curry Leaves Variety Rice!

Podi sadams are my favourite coloured rice. This is healthy and tasty. I have already posted Karuvepilai Podi Recipe here. Do have a look.

Ingredients
Karuvepilai Podi - 4 tspns(For recipe click here)
Steamed Rice - 1 cup(100gms)(For 2 persons)
Nalla Yennai/Gingeli/Sesame/Coconut Oil - 2 tspns
Ghee - 1 table spoon(If its for kids)
Mustard - a pinch
Jeera - a pinch
Asafotida - a pinch
Urad dal - 1/2 tspn
Curry leaves - few
Salt as required
Pepper powder - Optional

Preparation Method
Heat a kadai, add oil, ghee,  mustard, wait till it pops. Then add urad dal, curry leaves, jeera saute till dal is brown. Add the rice, salt and curry leaves powder. Off the stove.
Now slowly mix the rice. Close and keep it for few minutes.

Delicious Karuvepilai Sadam is ready to serve.

Serving Suggestions - Papads/Vadagams/Boondi/Curds.

I am linking this recipe to Cooking with Love Grandmom Event at my space. Link your entries soon.

Thakali Rasam | Tomato Soup!

Thakali Rasam is a soothing rasam when you are down with cold and cough. This doesn't have dal, so you can drink as soup or mix with rice.

Ingredients
Tomato - 3 nos(Ripe N Red)
Garlic - 4 nos
Whole Black Pepper - 1 tblspn(As per your taste)
Dry Red Chilli - 2 nos
Jeera - 2 tspns
Curry leaves few


Seasoning/Talipu
Oil /ghee - 1 tspn
Mustard - 1/4 tspn
Asafotida - a pinch

Salt as required

Preparation Method
In a blender, put chopped tomatoes, garlic, jeera, pepper, dry red chilli and curry leaves. Grind it to fine paste. Add little water if required.
Heat a vessel, add the blended mixture with water, salt to watery consistency and allow it to boil.(you will know by it colour)
Once the raw smell is gone. off the stove and season it with above ingredients.

Thakali Rasam / Tomato Soup is ready to serve. Enjoy hot or warm.

Notes - If you dont wish to season, you can skip the step and garnish with fresh coriander leaves.
You can also deseed and remove skin of tomato if you wish.

Karuvepilai Podi | Curry Leaves Powder!

Karuvepilai Podi | Curry leaves powder is very good for health and keeps hair black as well as growing. Curry leaves powder is very tasty. It will also help when anyone gets cold, mix this powder with rice and ghee it as warms up the body. This is also a post pregnancy food.

Ingredients
Curry leaves – 4 cups
Urad dal – ½ cup
Bengal gram – ½ cup
Black pepper – 1 tspns(As per your taste)
Dry red chilli – 2 nos( As per your taste)
Dry coconut(copra) – 1 no (small)
Oil – 4 tspns
Asafoetida(Hing) – ¼ tspn or a small piece
Salt

Preparation Method

Split curry leaves from the stem

In a Kadai, put 2 tspns of oil add Urad dal, Bengal gram, pepper fry till dal is brown and now add red chill, asafoetida fry for a minute.

Now transfer this to a plate to cool.

You can always add or reduce pepper and red chilli as per your requirement.
Add in kadai 2 tspns of oil and add curry leaves. Fry this till curry leaves are hot and remove from fire.
Leave it for sometime till it becomes dry and crisp.
Cut or grate the dry coconut and mix to the dal.
When the dal is cool grind it coarsely.
Add curry leaves, salt and grind.

Once cool, store it in air tight container. This can be used upto 10days.

Curry leaves powder is ready. This can be mixed with rice or had with chapathi.

Notes - Dry coconut can be avoided for people with cholestrol.
If you love to add more curry leaves, feel free to add.

Ragi Semiya Upma!

Ragi/Millet  is very healthy food. Ragi is staple food in villages as they grow. To know more Benefits click here. This is also good for diabetic people. I love Ragi Mudde.

Ingredients
Ragi Semia (Anil Semia) - 1 pkt
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - 10nos
Oil - 4 tspns
Onion - 2 nos chopped
Ginger - 1 tspn chopped
Green chilli - 2 nos
Fresh Grated coconut - 1/2 cup
Coriander leaves - 1 tspn chopped
Salt

Preparation Method
Crush the semia to small pieces.

Boil water in a vessel add 1 tspn oil and 1 tspn salt.
When water boiling add semia and boil for 3mins. Check whether is cooked. (If u leave for more time it will become soft.)
Then drain the water and run over cold water.
Now in a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add green chilli, ginger, onion, curry leaves and saute till its transparant.
Now add cooked semia and little salt.

Cook for few mins and off the stove.

Garnish with chopped coriander leaves.

Ragi Semiya Upma is ready.

Notes - You can also add vegetables.

Nellikkai Urugai | Amla | Gooseberry Pickle Recipe!!!

Nellikkai/Amla/Gooseberry is very good to health and is rich in Vitamin C. I had previously posted Nellikkai Rice recipe here, checkout if you had not seen.

Ingredients
Nellikkai/Amla/Gooseberry - 10 nos(Big ones)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Turmeric - 1/2 tspn
Salt as required

Preparation Method
Boil water in a vessel, add turmeric and little salt.
Wash and wipe nellikkai put them in the boiling water. Leave it for 4 to 5 hours.
Once its almost cool, takeout and cut them sidewards. Remove the seed.
Heat a kadai, add oil, mustard wait till it splutters, add peringayam. Add the chopped nellikai and saute for 2 to 3 mins. Add salt, venthiya powder and red chilli powder. Mix all and off the stove. Allow it to cool and transfer them to glass or porcelein container.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.

Yummy Nellikkai Pickle is ready. A perfect for curd rice/Kootu rice.

Notes: - For longer shelf life, store in refridgerator. - If you are using steal spoon, do not leave it in the box as it will rust.

Dont forget to send in your entries to my Cooking with Love - Grandmom Event.

Tomato Mutter Paneer!

Its been long time I posted Paneer recipe. Tomato Mutter Paneer is simple and delicious gravy. I have already posted Mutter Paneer previously and my Paneer recipes here. I always pickup the fresh red tomatoes from Little India market.

Ingredients

Tomato - 5nos(Big and deseeded)
Onion - 1no
Frozen Peas - 1 cup
Paneer - 10 pieces(for Homemade Paneer click here)
Ginger Garlic - 2 tspns
Spices - cinamon, cardamom, cloves ; 1 or 2 each
Kasoori Methi - 1/2 tspn
Tomato Ketchup - 1 tablespoon
Red chilli powder - 1/2 tspn
Channa Masala - 1/2 tspn
Milk - 1 cup
Olive Oil - 1 tablespoon
Ghee or Butter - 1 tspn
Cream - 2 tspns(Optional)
Sugar - 1/2 tspn

Preparation Method

Chop onion and tomato to medium size cubes.

In a Kadai, put little oil and spices, half the chopped onion, ginger, garlic and all the tomato saute till its soft. Allow it to cool and grind to a fine paste.

In the same Kadai, put little ghee/butter, oil, spices and fry for a minute. Add onion , saute, kasoori methi for 2 mins.(see notes below)

 

• Add tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.
• Once its cooked well, tomato puree and allow one boil. Then add milk, mix and boil it.

Add green peas, garam masala and red chilli powder mix well. Keep it in low flame.

Once its boiled, check for salt and add paneer and mix well. It should be not too thick or too runny. Just semi gravy and blend well. Add sugar and stir well. You can also add a pinch of kasoori methi. Allow it to boil once and off the stove.

Top it up with cream if you like or serve just like that.

Tomato Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads) or Ghee rice.

Notes - You can also use Garam Masala instead of Channa Masala.

If you want tomato bites, you can add 1/2 cup finely chopped tomatoes.
When it cools, the gravy will become slight thick.
If you feel you dont want more tomatoes you can reduce 1 no and add more ketchup.

This recipe is going to CC Dish for Loved ones by Sravani.

Brinjal Masala Curry !

Brinjal Masala Curry is a simple and tasty for rice and chapathi. One of the recipes learnt by my Father-in-law. Actually me and my hubby dont like brinjal and now both started eating:-)

Ingredients
Brinjal - 250 gms
Onion - 1 no
Tomato - 1no
Ginger  - 1 tspn
Garlic - 1 tspn
Grated coconut - 1 tspn
Bengal gram - 1 tspn
Mustard - 1 tspn
Turmeric - 1/4 tspn
Chilli powder - 1/2 tspn(As per your taste) 
Coriander powder - 1/2 tspn
Jeera powder - 1/4 tspn
Curry leaves - 6 nos
Oil - 4 tspns
Salt to taste

Preparation Method
Wash, clean and pat dry brinjal.
Chop it into small pieces and put in water to avoid change in colour.
Chop onion, tomato, ginger and garlic.
Heat a pan, put oil add mustard once it splutters, add Bengal gram and wait till its brown.
Add onion, ginger, garlic and saute till brown.
Add tomato and saute. Add brinjal and sprinkle little water for it to cook.
Add all the powders above one by one and saute.
Cook under low flame once its cooked add finely chopped coriander and grated coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Delicious Brinjal Masala Curry is ready to serve. Serve hot with chapathis or rasam rice. This can also be good for Lunchbox.

Don't forget to send in your entries to ongoing event Cooking with Love Grandmom here.

Greens Pulao | Type 2 | Step-by-Step Recipe!

Greens Pulao is simple and easy recipe. I have already posted Keerai Pulao here, this is with slight changes.

Ingredients
Keerai/Greens - 1 bunch(Any greens)
Coriander leaves -1/2 cup
Basmati Rice - 2 cups
Carrot - 1 cup chopped lengthwise
Water - 4 cups
Green Chilli - 2 nos(As per your taste)
Ginger - 2 tspns
Garlic - 1 big
Onion - 2nos
Cashews - few
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Coconut - 1 cup or coconut milk - see notes
Salt

Step by Step pictures

Preparation Method
Wash and soak Basmati Rice.
Wash keerai /greens and coriander.
In a mixie or blender, add coconut, greens, coriander, ginger, garlic, 1 no onion, green chilli and spices. Grind it to coarse paste in mixie or blender.
Heat a pressure cooker, add oil and ghee. Add Bayleaf, Add chopped onion, a pinch of salt, saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes. Add carrot and mix well.
Add soacked rice, water, coconut milk,(if adding coconut milk) salt, garam masala and mix. Allow it to boil and pressure cook for 3 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.



Greens Pulao is ready to serve. Serve warm with Raitha | Channa Masala |Gravy and fryums/papad.

Notes - You can add green peas and corn.(I ran out of it)
You can avoid carrot, you can add in potato and beans. 
Check on water and coconut milk, reduce accordingly
You can just use Palak

Eggless Bakwan!

Bakwan is an Chinese starter available in Singapore. I wanted to eat many times but has eggs. My friend did for me without egg and brought it. So, this snack recipe is from my friend. Thanks Alika:-) My son loved it, as this is not spicy.

Ingredients
Sweet Corn - 1 can/tin
Carrot - 1/4 cup grated
Cabbage - 1 cup grated
Onion - 1 no thin slices
APF - 1/2 cup ( as required)
Garlic - 1 no
Spring onion - 1/2 cup
White pepper - 1/2 tspn(As per your taste)
Salt
Oil for deep frying
Corn flour - 2 tspns(My edition for crispness)

Preparation Method
Heat oil in low flame for deep frying.
In a bowl, add all vegetables, add salt and flour. Mix well. Sprinkle little water and mix well. Add white pepper.
Take small portions flat it by hand and slowly drop in oil and deep fry till golden brown.
Remove on a tissue paper.

Eggless Bakwan is ready to serve. Serve hot with Tomato Ketchup.

This recipe is going to an event Flavours of Singapore by Nayna.

Murungaillai | Carrot |Beans Poriyal!

I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

This was also for Republic Day!

This bowl is gift given by my best friend Rekha. Thanks a lot dear.

Ingredients
Carrot - 2 nos(Big)
Beans -  20 nos
Murungaillai (Tender) - 1 cup
Onion - 2 nos
Grated coconut - 1/2 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method
Wash, clean and pat dry veggie.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida.
Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.
Add Carrot and Beans.
Add salt, turmeric and water.
Cook under low flame once its cooked with no water left add coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.

Cooking with Love - Grandmom Event Announcement!

Dear Friends,

From long time I was thinking of a series event and now I am very excited in hosting Cooking with Love series. As you all know my grandmom passed away on Jan 12th, I miss her a lot and my family members as we stayed in a joint family with 25 members for over 25yrs. This means a lot to me, words cannot speak at this time. So I am dedicating this event to my family members. I have chosen "Grandmom" as the person this month. You can post any vegetarian recipe, it can be a traditional prepared and learnt from your grandmom or her favourite dishes.

This will be a family series event. If anyone is interested to host the event do drop an email at simplysara07@gmail.com.

Inviting you all to participate in this event and send in your yummy entries.

Logo will be updated soon.

RULES

1. Post any vegetarian recipe from starter to desserts between Jan 20th to Feb 29 2012 with this event announcement.
2. Please link your entries below, and if you have any problem do drop in an email at simplysara07@gmail.com with your entry.
3. Non-bloggers too can participate in this event, send in your recipe by email to me with a photograph.
4. Archived entries are accepted only if you repost with this event announcement. Multiple entries are accepted.

Feel free to leave your comment. Hope you enjoy the participation @ Sara's Corner.

Looking forward for your support and participation.

Cheers,

Saraswathi Iyer

Murungaillai | Drumstick leaves Pakoda(Medhu/Soft version)

Again this recipe was for my son to feed him Murungaillai/Drumstick leaves which is very rich in iron. This was very tasty and delicious.

Ingredients

Gram flour(Besan) - 2 cups

Onion - 2 cups(chopped)
Tender Murugaillai/Drumstick leaves - 1  cup
Red chilli powder - 1/2 tspn or Green chilli - 2nos

Curry leaves - few
Ginger - 1 tspn(chopped)
Jeera/Cumin Seeds - 1/2 tspn

Cooking Oil for deep frying

Salt as required

Preparation Method
In a bowl put gram flour, red chilli powder, salt and mix well.
Add chopped onion, drumstick leaves and curry leaves and mix.

Sprinkle little water and make a slight thin batter.

Heat oil in pan for deep frying.

Take small portions in a spoon and drop in hot oil carefully in med-low heat.

Slowly and deep fry on all sides.

Remove it on absorbant paper when its turning light golden brown.

Serve hot Murungaillai Pakoda as it is or with coconut chutney or tomato ketchup.

Avarekalu Masala Uppitu | Mochakka | Field Bean Upma!!

Wish all my readers a very Happy and Prosperous New Year 2012.

I am back after a vacation and this is my first post of the year. This year beginning was a sad day, as my closest uncle passed away and its a great loss to my family. I sincerely pray may his soul rest in peace.

This recipe is from my Aunt who is a teacher by profession and I was impressed with this flavourful Upma. This season is of Avarekalu and I had many dishes with these.

Ingredients
Rava/Sooji - 2 cups
Water -  5 cups
Tender Avarekalu/Mochai - 2 cups
Pudina - 1cup
Coriander - 1 cup
Green chilli - 2 nos(As per your taste)
Ginger - 2" piece
Onion -  1 no
Salt
Garlic -(Optional)
Grated Coconut - (Optional while grinding)
Spices - Cinamon 1 small piece
Oil - 1 small cup
Mustard - 1 tspn
Ghee - 1 tspn

Preparation Method

Dry Roast the Rava till its slightly brown and smells good. Keep aside.
In a kadai, put pudina, coriander, green chilli, ginger, cinamon and fry till raw smell goes. Allow it to cool and grind to fine paste.
In a wide kadai,  add oil and mustard wait till it splutters. Add chopped onion and fry till transparant.
Add the grounded paste and fry for 5mins.
Add water, salt mix and allow it to boil. Add Avarakalu/Mochai and allow it to cook.
Once the water is boiling reduce the flame and start adding rava and mix well without forming lumps.
Close a lid and allow it to cook. Off the stove.
Add 1 tspn of ghee and mix.

Serve hot as it is or with Chutney.

Notes - You can also remove the skin of Avarekalu/Mochai, by soaking in water for sometime.

Recipe Request!

Dear Friends/Readers,

Thank you for visiting my blog.

Incase you did not find any recipe in my blog while browsing, feel free to write to me which recipe you are looking for. I will post the recipe soon. only vegetarian recipes. Also you can mail me at simplysara07@gmail.com

Thanks & Regards
Saraswathi Iyer

Simple Moong Dal | Pasiparuppu Soup!

Moong Dal/Pasiparuppu Soup is a very comforting and light on stomach. This was prepared for my father in law who was having stomach ulcer and was on non-spicy food. He liked it and so am sharing.

Ingredients
Moong Dal/Pasiparuppu - 1/2 cup

Seasoning
Ghee - 1/4 tspn
Mustard - a pinch
Hing/Asafotida - a pinch
Coriander/Cilantro - 1 tspn
Turmeric - a pinch
Salt
Green Chilli - Optional

Preparation Method
Wash, rinse and cook dal in pressure cooker with water for 4 whistles.
Once the pressure is gone, remove excess water and mash the dal with whisk fully. If it is not getting mashed, allow it to cool and grind in mixie.
In a kadai, season with ghee, mustard, hing.
Add the mashed or grounded dal mix and stir well. At this time you can add the excess dal water. It should not be too thick or too watery.
Add salt and stir. Allow it to boil.
Garnish with coriander leaves.

Simple Moong Dal/Pasiparuppu Soup is ready to serve.

Patani /Dry Peas Sundal | Navarathri Specials!!!

Patani Sundal is a simple and easty to prepare.

Ingredients
Dry Green Peas/Patani  - 2 cups 
Cooking oil -  2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Asafotida/hing - a pinch
Green Chilli - 2nos (As per your taste)
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation Method
Soak green peas overnite for 8 hrs. Pressure cook it about 4 whistles in simmer with water and salt. Wait till pressure is up and remove excess water.
Heat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, and curry leaves. Saute till urad dal is brown.
Add green peas and mix well.
Grind grated coconut and green chilli to a course paste without adding water. Add this to the sundal. Cook for few minutes. Sprinkle a pinch of salt mix well. Cook for 5mins and Off the stove.

Patani /Dry Peas Sundal is ready to offer to God, later enjoy.

Samba Rava /Broken Wheat Kanji!

Samba Rava /Broken Wheat Kanji is a healthy drink. I have been preparing every month and its my son's favourite one too. This can be your breakfast too, if you are bored of any breakfast or looking for an easy breakfast on weekends. This is my daily breakfast. My MIL taught me and we all liked it a lot.

Ingredients
Samba Rava - 2 cups
Pottukadalai/Fried Gram -  1 cup
Soya Bean -  1/2 cup
Elakka podi/Cardamom powder - 1/4 tspn or 4 nos
Nuts - Badam 1 cup
Milk - 1 cup


Preparation Method
In a kadai, dry roast all the ingredients to slight brown separately. Transfer it to a plate.
Allow it to cool.
Grind to fine powder in mixie with little sugar for easy grinding. Mix well.
Store this in a air tight container.Healthy mix is ready.

Now for Kanji
Mix 2 tspns of this powder with little water and boil, then add one glass of milk. Add sugar and Serve.

Samba Rava /Broken Wheat Kanji is ready. Enjoy this healthy drink.

Notes - If you have mill near your place, you can skip sugar.
You can make in large quantity and store for months and stored in fridge too for later use.

Beans Paruppu Usli!

Beans Paruppu Usli is very healthy and nice sidedish combi for sambar rice, vatha kolambu and Mor kolambu. It is popular in Tamilnadu.

Ingredients
Beans/French beans - 1/2 kg
Kadalai Paruppu/Channa Dal - 1 cup
Tavaram Paruppu/Toor dal - 1/2 cup
Dry Red Chilli - 2nos(Adjust as per your spice taste)
Curry leaves - few
Oil - 1/2 cup
Mustard -  1/2 tspn
Jeera - a pinch
Asafotida/hing - a pinch
Turmeric - 1/4 tspn
Salt
Coconut oil - 1 tspn(optional)

Preparation Method
Wash and soak the dals in water for 2 hours. 
Cut the ends and chop beans into small pieces. Pressure cook with little water, salt and turmeric for 2 whistles.
Grind the dals with chilli to a coarse paste in a mixie or blender.
Heat a kadai, add oil, mustard wait till it pops, then add jeera, hing, curry leaves. saute for a min.
Add the grounded dal mix and cook well until it changes the colour. If required add little oil.
Add the steamed beans without water and mix well. Adjust salt..
Let it cook for few mins. Off the stove. Add 1 tspn coconut oil and mix for flavour.

Beans Paruppu Usli is ready to serve. Enjoy this with sambar rice, rasam rice, vatha kolambu, curd rice and Mor kolambu. I like to mix it with hot steamed rice. You can also eat hot as it is for tea time.

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Ingredients
Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few
Salt

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.