Ingredients:
Put red chillies, coriander seeds, yellow lentils, fenugreek seeds, cumin seeds, black gram seeds, dried turmeric, 1 tsp oil in a pan and fry them in medium/low flame. Once it turns to light golden in color add curry leaves and fry them for about 1 min in medium flame until it gives nice aroma. Dry roast the grated coconut in medium flame until it turns golden in color.
Put the fried masala and coconut separately in a mixer and grind them coarsely as shown in the picture below.
Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces. Chop the drumsticks into 1.5 inch sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.
Put tamarind little amount of water in a bowl, squeeze it and keep it aside.
Put the chopped vegetables in a vessel. Add chopped green chilly, turmeric powder, tamarind water, salt, jaggary, required amount of water and cook them well by covering the lid.
Add fried coconut and required amount of masala powder, cooked yellow lentils and bring them to boil. Keep the Kutu in low flame for about 2-3 mins.
1 medium sized Sweet Pumpkin / Chinikayi
1 Green Chilly
1 Green Chilly
2 - 3 Drumsticks (Optional)
1 medium sized Onion (Optional)
1 medium sized Onion (Optional)
Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup grated Coconut
3 - 4 Red Chillies
3 tsp Coriander seeds
1.5 tsp Yellow Lentils
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1/2 tsp Cumin seeds
Small piece of dried Turmeric or 1/2 tsp Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
Big pinch of Asafoetida powder
12 - 15 Curry leaves (7-8 Curry leaves for Masala and remaining for Seasoning)
2 tsp Oil
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup grated Coconut
3 - 4 Red Chillies
3 tsp Coriander seeds
1.5 tsp Yellow Lentils
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1/2 tsp Cumin seeds
Small piece of dried Turmeric or 1/2 tsp Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
Big pinch of Asafoetida powder
12 - 15 Curry leaves (7-8 Curry leaves for Masala and remaining for Seasoning)
2 tsp Oil
Recipe:
Put red chillies, coriander seeds, yellow lentils, fenugreek seeds, cumin seeds, black gram seeds, dried turmeric, 1 tsp oil in a pan and fry them in medium/low flame. Once it turns to light golden in color add curry leaves and fry them for about 1 min in medium flame until it gives nice aroma. Dry roast the grated coconut in medium flame until it turns golden in color.
Put the fried masala and coconut separately in a mixer and grind them coarsely as shown in the picture below.
Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces. Chop the drumsticks into 1.5 inch sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.
Put tamarind little amount of water in a bowl, squeeze it and keep it aside.
Add fried coconut and required amount of masala powder, cooked yellow lentils and bring them to boil. Keep the Kutu in low flame for about 2-3 mins.
Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and add it to Kutu. Mix well before serving. It goes well with Rice.
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