Ingedients
- White Pumkin - 1/2 kg
- Toor Dal - 1 cup
- Urad Dal - 1 tsp
- Pepper - 1/2 tsp
- Red chilli - 1 or 2
- Coconut grated - 1/2 cup
- Jaggery - 1/2 tsp
- Salt to taste
- Curry leaves
- Water
- Cook toor dal till done
- Take a pan add water 1/2 cup white pumkin add a pinch of salt cook it till soft
- Fry urad dal, red chilli, Pepper
- Grind coconut with fried items ( urad dal, chilli and pepper) make a fine paste
- Add toor dal in to a cooked pumkin and add masala paste, water if required, add curry leaves
- Add salt and boil it for few minutes
4 comments
Thank you very much for sharing this recipe; perfect for the cold weather and brings back the memories from my hometown - on each Dwadashi my mom used to make this (without the pumpkin though) in addition to NelliChettu.
With a tinge of lemon juice & Naii(Ghee) the taste would be unbelievable. thanks again.
Thank you Sharath. Glad you like it
I thought on duadasi you used only moong dal and not tur dal. The milagu kuzhambu in that does not have dal, along with poriccha rasam. Easy digestion after a day of fast.
For growing children in a vegetarian family, I now add vellai karamani or raw cooked groundnuts to milagu kuzhambu along with yellow pumpkin or sweet potato - to complete a quick meal.
Oh Nice Vasudha..Your method is little different. I add toor dal not moong dal to adjust the milagu kharu.
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