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We hope you got benefit from reading it, now let’s go back to pumpkin and toor daal curry-kerala style recipe. You can have pumpkin and toor daal curry-kerala style using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Pumpkin and toor daal curry-Kerala style:
- Take 250 gms Pumpkin (cut)
- Get 1 cup Toor dal
- Use 1 no Onion (chopped)
- Take 3 pcs Garlic (chopped)
- Prepare 1 cup coconut Grated
- Use 2 nos chilles Green
- Get 1 tbsp Oil
- You need 1/2 tsp Turmeric powder
- Prepare 1 tsps Chilli powder
- Use 1 tsp Garam masala
- Get 1 tsp Chicken masala
- Provide as required Salt
- Prepare 1 tbsp Ghee
- You need Mustard seeds
- Provide 3 nos chilles Dry red
- Take 10 - 15 nos Curry leaves
Steps to make Pumpkin and toor daal curry-Kerala style:
- Pressure cook dal with chilli powder,garam masala salt and turmeric for 1 whistle. let it cool.Then in to this cooker add the pumpkin pieces and pressure cook for one more whistle.
- Meanwhile add oil to a heating pan and add garlic and chillies.I usually add a lot of garlic as it enhances the taste.Once the raw smell goes add add onions and wait for it to turn brown.
- Now add chicken masala to it.
- Add the pressure cooked items to this pan and allow to mix well.
- Add the coconut gratings and mix well.Check for required salt level.
- In another pan heat some ghee and add mustard seeds.Let it splutter then add dry red chillies and curry leaves. Add this to the hot curry and serve.
For Kerala-style parippu curry, split yellow lentils (moong dal -herupayar), is used rather than toor dal. Moong dal is also a very important ingredient in Kerala parippu curry for sadya. We can prepare Pumpkin Erissery (Kerala Pumpkin Curry) in different ways such as alone with Ingredients For Cherupayar Mathanga Erisseri (Green Gram Pumpkin Curry Kerala Style). Add Urdu daal, shallots, garlic, dry chilly and curry leaves accordingly. Fry until golden brown. • To begin making the Kerala Style Kootu Curry, we will first have to cook the beans (desi channa or whole toor dal) until soft and tender.
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