Pumpkin – 300 Gms
Grated Coconut – 3 tbsp
Onion Big -1 (finely chopped)
Mustard seeds (Rai) – ½ tsp
Skinned Black Gram (Urad Dal) – ½ tsp
Curry Leaves – 1 string
Green Chilli – 2 Nos (Sliced)
Turmeric (Haldi) Powder – 1 pinch
Oil – 1 tbsp
Salt to taste
Remove the hard skin of the pumpkin with a knife. Scoop off and discard the seeds and fibers. Chop into small cubes.
Heat Oil in the pan. Add Mustard seeds. When it crackles, add Urad Dal. In another 10 seconds, add Onion, curry leaves and green chilies. Stir fry till the Onion becomes translucent.
Add the pumpkin, chilli powder, Turmeric Powder, and salt. Cover and cook for 4 to 5 minutes in low to medium flame. Stir once a while.
Adjust salt and add the Coconut.
Mix well and cook for a couple of minutes more.
This Poriyal goes well with Rasam and Sambar rice. Even children would love the taste.