Friday, June 13, 2008

Pumpkin Yoghurt Koottu

When i was browsing through the internet, i visited siri's corner and read about the Yoghurt Event and wanted to participate in it. My kids love plain yoghurt in any form. Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12. Research shows yoghurt strengthens and stabilizes the immune system.

White pumpkin - 2cup
Curds (Yoghurt) - 1cup
Curry leaves - little
Turmeric powder - 1/4tsp
Dry red chilli - 1no
Hing - little
Oil - 2tsp
Salt - little

For Grinding
Coconut - 3tsp
Corriander leaves - little
Jeera - 1tsp
Channa dhal - 2tsp
Mustard - 2tsp
Fenugreek - 2tsp

1. Soak channa dhal for 1/2 hour.
2. Dry roast fenugreek and mustard.
3 Grind coconut, turmeric powder, corriander leaves, jeera, channa dhal, fried mustard and fenugreek.
4. In a heated kadai, add oil and then mustard, curry leaves, hing and dry red chilli followed by diced white pumpkin. Add little salt and cover it. Mix now and then, sprinkle little water if needed.
5. Once the pumpkin is cooked add the grinded paste. Mix well. Add little water and allow it to boil.
6. Beat the curds well, without lumps.
7. Add the curds to the pumpkin mixture and mix thoroughly. Switch off the stove once you see the bubbles on top.
8. Serve hot with chapathi or rice.
This is my submission for "Frozen Yoghurt - A Cool Summer Event" hosted by Siri's Corner.

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