White pumpkin (Ash Gourd) ,a very nutritious and healthy food. The recipe Pumpkin Kadhi, is very light with less amount of oil and spices , makes it an excellent cuisine for health conscious people.
An important place it carry in Ayurveda, popularly used in mental disorders, epilepsy and kidney stone. A rich source of Vitamin B1, B 3 and C and contains plenty amount of calcium and potassium. A very spongy texture and its sweetness with a combination of thick gravy in sour yoghurt makes it a delicious cuisine. So let’s start the recipe. Yum.
Ingredients:
White pumpkin (cut in small cubes)-1 cup
For paste:
Red lentil (Masoor dal)-1 tbsp
Split Bengal gram (Chana dal)-1 tbsp
Ginger-a small piece
Cumin seeds-2 tsp
Coriander powder-1 tsp
Green chilly-4 no’s
Desiccated coconut-2 tbsp
To be whisked together:
Turmeric powder-1/2 tsp
Yoghurt (whisked)-2 cup
Salt to taste
For tempering:
Vegetable oil-2 tbsp
Brown mustard seeds-2 tsp
Fenugreek seeds-1 tsp
Asafetida-1/2 pinch
Curry leaves-few
Dried whole red chilly-2 (broken)
Method:
Wash and soak Red lentil and split Bengal gram in 1 cup water.
Pumpkin Kadhi (White Pumpkin In Yoghurt Gravy)
Blend all ingredients mentioned for paste.
For paste
Whisk curd with turmeric powder and salt.Mix the paste made above in yoghurt.
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Heat oil in a wok,and add all ingredients one by one for tempering.
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Add white pumpkin pieces ,stir and add 2 cup water .Let it cook for 15 minutes on low heat till it becomes tender.
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Pumpkin Kadhi (White Pumpkin in Yoghurt Gravy)
Add yoghurt paste ,stir frequently to avoid lumps.
