Ingredients
Pumpkin – 1/2 kg cut into big pieces
Toor dal – 3/4 cup
Water – 2 cup
Salt – to taste
Grated coconut – 3/4 cup
Green chillies – 4
Turmeric powder – 1 tsp
Chilly powder – 1/4 tsp
Jeera/ Cumin seeds – 1/4 tsp
For Tempering
Small onions/ Shallots – 5 sliced
Curry leaves – 2 sprigs
Dry red chillies – 4 broken, seeds removed
Mustard seeds – 1 tsp
Coconut oil – 1 tbsp
Method
Wash and soak the dal in water for half an hour. Drain and put it into a pressure cooker. Add the pumpkin pieces and pour 2 cups of water over it. Close the lid and cook for 4 minutes on a low flame after the first whistle. Grind together coconut, green chillies, turmeric powder, chilly powder and cumin seeds to a fine paste. Add this paste to the cooked dal and pumpkin. Add salt and mix well. Simmer it for 2 minutes. Heat oil in a small pan and splutter mustard seeds. Add small onions, curry leaves and dry red chillies. Fry till the onions turn light brown. Pour this over the curry and mix well. Serve delicious ‘Pumpkin Dal Curry/ Mathanga Parippu Curry’ with rice, pickle and pappads. Enjoy!
Did you use the orange pumpkin or white mathange, if it is orange i get them ehre by end of septemeber, the dal curry looks so so good tha ti wish i had this for my lunch with rice.
Hi Finla,
I used the orange pumpkin to make this curry. We call the white ash gourd ‘kumbalanga’.. Try it out when you get it by the end of September..
Thanks a lot!
Lissie
Such a droolworthy parippu curry, looks fantastic..
Mathanga curry looks delicious Lissie. It looks so authentic..
Thank you aunty for this wonderful recipe. Gr8 job.
nice recipe aunty.. thank you.. 🙂