lakshana-recipes: Pumpkin Poriyal

  • Pumpkin - 1/four medium size pumpkin or 2-three cups
  • Onion - 1 small length onion (Chopped)
  • Curry leaves - 1 spring
  • Mustard & Urad dal - 1/2 tsp
  • Coconut - 1 tbsp (grated)
  • Green chillies - 4 or adjust
  • Chilly or sambar powder - 1-2 tsp
  • Oil - 1 tbsp
  • Salt for taste

  • Wash the pumkin, deseed & cut it into small cubes.
  • Cover & cook dinner the vegetable on low flame by using adding water, a spoon of cold powder & salt.
  • Remove from warmness & maintain it apart as soon as it's miles finished.
  • Heat oil within the pan on excessive medium flame.
  • Splutter mustard, urad dal, curry leaves & inexperienced chilies one after the other.
  • Add onions, sambar powder, salt and fry till it becomes mild brown in colour.
  • Now upload the cooked vegetable and fry cautiously, no longer to mash it.
  • Finally upload the coconut & jaggery.
  • Remove from warmness & serve as facet dish for rice.

Tips for the recipe - If the pumpkin is already candy & flavor, then little jaggery will do. in any other case upload some extra jaggery for better taste. The one in the percent i cooked nowadays became in reality gentle & so tasty. So i brought very less jaggery.

SIhi kumbalakai payasa | Pumpkin Kheer | Festival recipes

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