Saturday, September 1, 2007


Buttermilk - 5cups
pumpkin boiled - 1/2 cup
turmeric powder - 1/4tsp

For tadka
Mustard - 1tsp
oil - 1tsp
Hing - little
curry leaves
dry red chilli - 1no

For grinding
Coconut - 2tsp
green chilli - 3nos
corriander seeds - 2tsp
bengalgram - 2tsp
urad dhal - 1tsp
thur dhal - 2tsp
raw rice - 2tsp

1. Soak thur dhal and raw rice for 1/2hour.
2. In a kada, add 1tsp oil and fry corriander seeds, bengalgram, urad and green chilies. Allow it to cool.
3. Add coconut to the above and grind into a smooth paste in a blender adding little water.
4. In a vessel take the buttermilk, add the above grinded mixture, turmeric power, salt and mix well.
5. In a heated kadai, add little oil, put mustard, after it splits add curry leaves and hing. Pour it into the buttermilk. Mix the buttermilk well. Add the cooked pumpkin into it.
6. Put the buttermilk vessel on the flame and allow it to heat. Once u see the froth on top, switch off the flame.

No comments: