Pumpkin

How to Prepare

1. Peel and chop the pumpkin into small cubes.
2. Heat oil in a large pot over medium heat and add mustard seeds. Wait until they splutter.
3. Add urad dal, chana dal, and dried red chilies to the pot. Sauté until the dals turn golden brown.
4. Add the chopped pumpkin and turmeric powder. Mix well to coat the pumpkin with the spices.
5. Pour in the tamarind extract and add salt. Stir to combine.
6. Cover the pot and cook on low heat for 15-20 minutes, stirring occasionally, until the pumpkin is soft and mushy.
7. Add the grated jaggery and mix well. Cook for another 2-3 minutes until it melts and blends into the mixture.
8. In a separate small pan, heat a teaspoon of oil and fry the curry leaves. Add this tempering to the pachidi.
9. Remove from heat and let it cool slightly before serving.