A space for recipes

                             This gravy will be mouth watering for those who love the combination of hot, sour, sweet and salt taste. This gravy is mainly prepared when there is a mass gathering like temple function or free Anna dhans. I think the reason behind is that a whole pumpkin will give lot of cut pieces needed for the crowd. Moreover pumpkin is reasonably cheaper than other vegetables. I don’t find any other reason. If anybody know any other reason can let me know.

                                                           This is a veg normally harvested during pongal season and will be very cheap that time. In our community it is a must item to be cooked on Mattu Pongal day. One thing to be remembered by the youngsters is that the pumpkin has to be cut along with the outer skin. The skin should not be peeled off.

Pumpkin pieces-1 cup

Small onions-20

Garlic pods-20

Tamarind –a small lemon size

Tomato-1

Curry leaf-little

Gingerly oil-3 table spoons

Kuzhambu milagai Thool-2 table spoons

Coriander powder-1 table spoon

Turmeric powder-1 teaspoon

Jaggerry-A small piece

               Keep the kadai in the stove. In three tablespoons of  gingelly oil season the gravy with a teaspoon of fenugreek and fennel seed each. Add curry leaf also. Now add garlic pods.Wait for it to turn color. Now add onions and then tomatoes and parangikkai pieces. Once they are sauteed add milagai thool, coriander powder and turmeric powder keeping the flame low. Add the tamarind and salt dissolved in three cups of water. Close the kadai. Let the gravy cook in slow fire for 15 minutes. Once you see oil on sides of the gravy add the jiggerry. Increase the flame. Cook for 5 more minutes and switch off the stove. Serve after 2 to 3 hours for great taste.