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Friday, February 7, 2014

Tiyya Gummadikaya Kobbari Kura / Sweet Pumpkin Coconut Curry



Ingredients :

  • 2 cups chopped Pumpkin pieces
  • 1/4 cup Fresh Grated Coconut
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli Powder
  • 1 sp Grated Jaggery (optional)
  • Salt to taste

For popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Wash, peel and cut gummadikaya into middle.
  • Remove the inner flesh, seeds & cut into small pieces.
  • Heat oil in a pan add popu & fry for 2 mins.
  • When they splutter add pumpkin pieces, curry leaves and stir.
  • Now add turmeric powder, salt & sprinkle little water and mix well.
  • Cover and cook on low flame, keep stirring in middle.
  • When it done add red chilli powder, grated coconut and stir well.
  • Continue to cook on low flame for 1 or 2 mins without lid.
  • When done turn off the flame & transfer into a serving bowl.
  • Tiyya gummadikaya kobbari kura is ready to serve.




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