Pumpkin flesh thuvayal

Ingredients:

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• Flesh of pumpin (de-seeded) - from half a kilo pumpkin
• Coconut shredded - 2 tbsp
• Tamarind - a small piece
• jaggery - a pinch
• Salt - to taste
• Green chillies - 1 to 2
• Red chillies - 2
• Split Urad dal - 2 tsp

For tempering:

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• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 2 sprigs
• asafoetida powder - a pinch

Method:

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• Remove the flesh from pumpkin and take away the seeds from it.
• Heat 1 tsp of oil,add urad dal,red chillies,green chillies and saute till it turns brown.
• Add tamarind,jaggery,salt and pumpkin flesh.Saute for 5 min till the flesh becomes tender and the raw smell goes off.
• Switch off the flame and add the coconut also in the kadai.Mix well and let it be in the kadai till it cools down to room temparature.
• Grind well in a mixer with little water.The consistency should be like a chutney.
• Temper with mustard seeds,curry leaves and asafoetida.

Serve with rice and molagootal.