Mathanga Thayir Curry | Poosanokaai Moor Kulambu | Pumpkin Curd Curry | Kaddu Dahi Curry - Kerala Style

INGREDIENTS:

Pumpkin cut into small pieces - 1 cup

Yogurt - 1 cup

Salt

Cooking oil

For Grinding:

Grated coconut - ¼ cup

Cumin seeds - 1 tsp

Green chilli - 2 nos

Turmeric powder - 1 ½ tsp

Seasoning:

Mustard seeds - 1 tsp

Red chilli - 2 nos

Curry leaf - 4 to 5 nos

Preparation:

1. Grind grated coconut, cumin seeds, green chilli and turmeric powder together into a paste.
2. In a pressure cooker pour 2 cups of water and cook the pumpkin with the grinded paste and enough salt for 3 to 4 whistle, or till the pumpkin is cooked well.
3. Transfer into another vessel and check the salt if need please add and cook for 2 to 3 minutes.
4. Now switch off the flame and then add the yogurt mix it well.
5. Season it with mustard, red chilli and curry leaf, and serve it with hot rice.