Ingredients
•White pumpkin,seeded and cubed 500 gram
•Milk 1 cup
•Salt to taste
•Curry leaves 10-12
•Rice flour mixed with 2 tablespoon water 2 tablespoon
•Green chilli,slit 4
•Sugar 2 teaspoon
•Oil 4 tablespoon
•Mustard seeds 1/2 teaspoon
•Split black gram skinless (dhuli urad dal) 1 teaspoon
Method
Boil the milk with half cup water in a deep non-stick pan. Mix well. Add the pumpkin, salt and curry leaves. Stir to mix and cook for five minutes or till the pumpkin is cooked. Add the rice flour, green chillies and sugar. Stir to mix. Cover and cook till it thickens. Heat oil in a non-stick pan. Add the mustard seeds and black gram and sauté till fragrant. Add the tempering to the pumpkin mixture. Stir to mix. Cover and cook for five to seven minutes. Serve hot.
•White pumpkin,seeded and cubed 500 gram
•Milk 1 cup
•Salt to taste
•Curry leaves 10-12
•Rice flour mixed with 2 tablespoon water 2 tablespoon
•Green chilli,slit 4
•Sugar 2 teaspoon
•Oil 4 tablespoon
•Mustard seeds 1/2 teaspoon
•Split black gram skinless (dhuli urad dal) 1 teaspoon
Method
Boil the milk with half cup water in a deep non-stick pan. Mix well. Add the pumpkin, salt and curry leaves. Stir to mix and cook for five minutes or till the pumpkin is cooked. Add the rice flour, green chillies and sugar. Stir to mix. Cover and cook till it thickens. Heat oil in a non-stick pan. Add the mustard seeds and black gram and sauté till fragrant. Add the tempering to the pumpkin mixture. Stir to mix. Cover and cook for five to seven minutes. Serve hot.
