Name: Pumpkin Pachadi
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 3 kg Pumpkin (peeled and cubed); 6 tbsp Tamarind (soaked in water); 2 tsp Turmeric Powder; 2 cups Jaggery (grated or powdered); 4 tbsp Oil (for tempering); 2 tsp Mustard Seeds; 2 tsp Urad Dal; 6 number Dried Red Chilies (broken into halves); 4 sprigs Curry Leaves (fresh); 2 tbsp Salt (adjust to taste)

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How to Prepare

Peel and chop the pumpkin into small cubes (about 2-inch pieces).
In a large pot, add the chopped pumpkin, tamarind paste, turmeric powder, and 4 cups of water. Cook on medium heat until the pumpkin is soft (about 15 minutes).
Add jaggery and salt to the cooked pumpkin mixture. Stir well and let it simmer for 5 minutes.
In a small pan, heat sesame oil over medium heat. Add mustard seeds and let them splutter.
Add urad dal, dried red chilies, and curry leaves to the tempering pan. Fry until the dal turns golden brown.
Pour the tempering mixture over the pumpkin pachadi and mix well.
Simmer for another 2-3 minutes, then remove from heat.
Serve warm with rice or as a side dish.