Name: Mangalorean Pumpkin Koddel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g Pumpkin (Peeled and cut into 1-inch cubes); 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/4 cup warm water and strained); 1 tbsp Jaggery (Powdered or grated); 0.5 tsp Turmeric Powder; 1.25 tsp Salt (Adjust to taste); 3 tbsp Coconut Oil (Divided use: 1 tsp for roasting spices, 2 tbsp for tempering); 1.5 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1.5 tsp Urad Dal (Divided use: 1 tsp for masala, 0.5 tsp for tempering); 6 pieces Dry Red Chilies (Byadgi or Kashmiri recommended for best color and mild heat); 1 cup Fresh Grated Coconut; 2.5 cups Water (For cooking and grinding, use as needed); 1 tsp Mustard Seeds; 10 leaves Curry Leaves; 1 pinch Hing (Asafoetida. Use gluten-free certified hing if needed.)

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