Coming to todays recipe its a simple rasavangi ( a type of roasted dals and coconut base along with tamarind) for the sweet pumpkins. Pumpkins are in season and from Pollachi my Anna visited us. You know what he brought ? A bag of tender vegetables ! What else can make me more happier ? The pumpkins where in a deep orange and just the size of a big coconut. Truly sweet when tasted raw when got into this rasavangi dressing it became a delightful meal.
Pumpkin (peeled, deseeded, cut into bite sized pieces) – 1 Cup
Coconut grated – 1/4 Cup
Red chilles – 2 nos
Tamarind – a big gooseberry size
Dhania – 1 Table spoon
Chana dal – 1 Tablespoon
Salt to taste
Oil – 2 Tablespoon (divided)
Urad dal – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Asafoetida – 2 pinches
Curry leaves – 1 sprig
How to make ?
Soak the tamarind in 1/2 cup of water for 10 mins and squeeze well and remove the pulp. The extract should be 1/2 cup after filtering. In the thick bottomed wide vessel add 1 Table spoon of oil and when hot add the ingredients for seasoning. When the seeds start spluttering add the pumpkin pieces and mix for a minute. Add water till the veggies get submerged and conver and cook in a medium flame for 5 mins. Add the tamarind extract and continue cooking covered till the veggies are soft.
In the mean time in a separate thick bottomed kadai heat the remaining table spoon of oil and roast the Chana dal, Dhania seeds, red chilles and grated coconut (add the in the same order after sauteing for half a minute between every addition) . Let it cool and grind it to a smooth paste with very little water.
When the veggies are soft enough add salt and mix well and add the ground paste to it. Add very little water to make it to a gravy consistency and adjust salt at this point of time. Let this come to a boil and immediately switch off the stove. Cover and let the flavors mingle. If you want you can add a 1/2 teaspoon of jaggery at this point and mix well but thats optional. Also if you want it more hot add more red chiiles.
Serve hot with steamed rice and a spoon of ghee with roasted papat. This makes a delicious meal.
The pumpkins can be substitued with butternut squash too!