MOR KULAMBU

Ingredients:
1)Curd - 2 cups
2)White pumpkin(remove skin & cut into cubes) -2 cups
3)Channa dal -1 tsp
4)Rice - 1 tsp
5)Toor dal -1 tsp
6)Green chillies-3
7)Ginger-Garlic paste - 1 tsp
8)Cumin seeds-1 tsp
8)Turmeric powder-1/4 tsp
9)coconut(shredded)-1/4 cup
10)Corriander leaves-1/4 cup
10)Salt to taste

For Tempering:
1)Oil-1 tbsp
2)Mustard seeds-1/4 tsp
3)Red chillies-2
4)1 sprig of curry leaves
5)small red onions(chopped)- 5
6)pinch of hing powder

Method:
1)Whisk curd with turmeric powder & keep it aside.
2)Soak channa dal,toor dal & rice for 20 minutes.
3)Grind coconut,green chillies,ginger-garlic paste,cumin seeds,soaked rice & dal to a fine paste.
4)Add 2 cups of water in a pan & cook the pumpkin till its half cooked.Add the ground paste & salt and cook till the raw smell disappears.
5)Add the curd to it & mix well. After a minute,switch off the flame.
6)Heat oil in a pan, add the tempering ingredients as in the above & fry.
7)Add the tempering ingredients & corriander leaves to the curd mixture.
8)Serve with rice.

Note:Vegetables like Okra & Bottle gourd can also be used.