Kumbala Curry

Cuisines

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Recipe

Ingredients

	1 cup	Pumpkin , peeled and cubed
	1 cup	Coconut Milk , thick
	1 tablespoon	Vegetable oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Jaggery
	1 to taste	Salt
	1 tablespoon	Tamarind , pulp
	1 cup	Water
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 Heat oil in a pan over medium heat and add mustard seeds.
2. 2 Once the mustard seeds splutter, add cumin seeds and asafoetida.
3. 3 Add the cubed pumpkin and sauté for 2-3 minutes.
4. 4 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. 5 Pour in the coconut milk and water, then stir to combine.
6. 6 Bring the mixture to a boil, then reduce the heat and let it simmer until the pumpkin is tender.
7. 7 Stir in the jaggery and tamarind pulp, adjusting the seasoning as needed.
8. 8 Cook for another 5 minutes until the flavors meld together.
9. 9 Garnish with chopped fresh coriander leaves before serving.