White Pumpkin Morkolambu

Okay, we're off on a holiday tomorrow (for 4 days) and I was looking to use up this piece of white pumpkin I had lying in my fridge, before I left. There was no chance of its survival on my return.
Decided to make this ultra quick Morkolambu and freeze it - I've observed that coconut based dishes freeze very well. This way I donot have to be concerned about dinner the night we land.
Two birds with one stone!

Ingredients:
1 cup white pumpkin, chopped into square/ rectangluar pieces
1/2 tsp dana Methi (Fenugreek seeds)
1 tsp jeera (Cumin seeds)
1 tsp oil
2 green chillies
1/2 cup coconut
1 tsp raw rice (to bind)
1 cup buttermilk or diluted curd
1 tsp jaggery
3-4 Curry leaves

Method:
Cook the vegetable in the microwave for 4 minutes or boil the vegetable in water until it is cooked.
Take 1 tsp oil and fry the Methi seeds until it turns fragrant & a slight brown - donot allow to burn.
Grind the coconut and buttermilk with green chillies, raw rice and fried Methi seeds. Add 1 tsp jeera towards the end and pulse again.
Take this mixture in a vessel, add the cooked vegetable and the jaggery and allow one boil.
Finally add the curry leaves.

That's it!

 

Serve with Hot Rice and papad.

Definitely one of my favourite South Indian dishes.