Ingedients
- White Pumkin - 1/2 kg
- Toor Dal / Tor parppu- 1 cup
- Urad Dal / Ulthuparppu - 1 tsp
- Black Pepper / Molag - 1/2 tsp
- Red chilli / Chopmalaka - 1 or 2
- Coconut grated / Thenga - 1/2 cup
- Jaggery / Vellu - 1/2 tsp ( or ) a small piece
- Salt to taste
- Curry leaves
- Water - 1 to 1/2 cup
- In a pressure cooker. In bowl rinse the tor parppu / dal and add 2 cups of water, a pinch of turmeric. Cook for 4 whistle on high flame. Turn off once the pressure releases open the cooker
- In a pan add water 1/2 cup chopped white pumkin add a pinch of salt cook it till tender
- Fry urad dal, red chilli, Black Pepper
- Grind coconut with fried spice ( urad dal, chilli and pepper) make a fine paste adding little water
- Add tor parppu / dal in to a cooked pumkin and add masala paste, jaggery, salt and add water, Lastly add curry leaves
- Boil it for few minutes. Turn off the stove and serve hot with plain white rice with ghee.
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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