Poosanikkaai pulippu koottu

Ingredients

Poosanikkaai (white pumpkin) - 1/2 kg
White or brown Chickpea (kothukadalai) - 100 gms
Bengal gram (kadalai paruppi) - 1/2 cup (100 gm)
Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
Asafoetida
Tamarind (puli) - size of lemon
Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon
Bengal gram (Kadalai paruppu) - 2 tablespoon
Asafoetida - a small pinch
Dry Red chilly - 6
Grated Coconut - 1/4 cup
Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them In a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely

Preparation

1. Soak channa dhal in water for 8 hours
2. Cook thoor dhal and keep it ready
3. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
4. Chop poosanikkai in small pieces
5. Heat 2 tumblers of water in a vessel along with chopped poosanikkai, bengal gram and kothukadalai
6. Wait till the poosanikkai is half boiled
7. Add tamarind water
8. Add salt
9. Heat for 10 minutes
10. Add the grinded ingredients
11. Heat for 5 minutes
12. Add the cooked thoor dhal
13. Heat for 5 to 10 minutes
14. Turn off the stove
15. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
16. Allow mustard to burst
17. Add the mustard and curry leaves in the koottu