Steamed Basmati Rice, Mangalorean Pumpkin Koddel and Cucumber Kosambari

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
• 0.25 tsp Hing (Asafoetida. Use gluten-free certified hing if needed.)

Instructions

1. 1

   Cook the Pumpkin

   • In a medium-sized pot, combine the pumpkin cubes, turmeric powder, salt, and 1.5 cups of water.
   • Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pumpkin is fork-tender but still holds its shape.
   • Gently stir in the tamarind paste and grated jaggery. Allow it to simmer for another 2-3 minutes for the flavors to meld together.
2. 2

   Prepare the Masala Paste

   • While the pumpkin is cooking, heat 1 tsp of coconut oil in a small pan over medium heat.
   • Add the dry red chilies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast, stirring continuously, for 2-3 minutes until the spices are aromatic and the dal turns a light golden brown.
   • Remove from heat and let the spices cool for a few minutes.
   • Transfer the roasted spices to a grinder jar along with the fresh grated coconut. Add 1/2 cup of water and grind to a very smooth paste. Add a little more water if necessary to achieve a fine consistency.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut masala paste into the pot with the cooked pumpkin.

Ingredients

• 0.5 cup Moong Dal (Split yellow lentils, rinsed)
• 2 pcs Cucumber (Medium-sized, finely chopped)
• 0.5 cup Fresh Coconut (Freshly grated)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Or to taste)
• 1 tbsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)

Instructions

1. 1

   Prepare the Moong Dal: Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30-45 minutes. Once soaked, drain all the water completely using a fine-mesh sieve. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped green chilies, and chopped coriander leaves. Gently toss to combine.

3. 3

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. Immediately add the hing and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10 seconds until the curry leaves turn crisp.

4. 4

   Finish and Serve: Pour the hot tempering over the salad mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Serve immediately to enjoy the best crunchy texture.