Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sweet and sour yellow pumpkin (mangalore style). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Now add the pumpkin with salt and little water and cook till soft. ಮಂಗಳೂರು ಸೌತೆಕಾಯಿ ಹುಳಿ ಕನ್ನಡದಲ್ಲಿ Remove the pumpkin cubes, bring the vinegar mixture to a boil, add the sugar and all the spices and boil the pumpkin until it becomes slightly translucent. Remove pumpkin again and fill it into large preserving glass jars.
Sweet and sour yellow pumpkin (mangalore style) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Sweet and sour yellow pumpkin (mangalore style) is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have sweet and sour yellow pumpkin (mangalore style) using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sweet and sour yellow pumpkin (mangalore style):
- Make ready 2 tablespoons coconut
- Prepare 1 small piece tamarind
- Get 2 small piece of jaggery
- Take 1 teaspoon mustard seeds
- Make ready 1/2 teaspoon urad dhal
- Prepare 1/2 teaspoon chanadhal
- Make ready 1/3 teaspoon methi seeds
- Get 3 red dry chilli
- Prepare 250 grams yellow pumpkin
- Make ready Handful curry leaves
- Prepare 1/2 teaspoon hing
- Take Oil for tadka
Well known as Korean Chinese food. Pumpkin Kootu is made using Yellow Pumpkin (Paragikai), Moong dal & ground coconut. The nice aroma and flavor of Pumpkin with coconut, cumin ground paste is very appetizing and tasteful. Pumpkin added in vathakuzhambu, sambar brings a nice aroma and flavor to the dishes.
Steps to make Sweet and sour yellow pumpkin (mangalore style):
- First keep pumpkins coconut tamarind jaggery ready on a plate. Now take oil in a pan add 1/2 teaspoon mustard seeds chanadhal urad dhal and methi and let it crackle.Add dry red chilli and let it become crisp.
- To this add the tamarind coconut and jaggery and roast well. Cool and grind to paste.
- Add oil in a Kadai then add 1/2 teaspoon mustard seeds, curry leaves and hing. Now add the pumpkin with salt and little water and cook till soft.
- Now add the round masala with little water and add it to the pumpkin, close and simmer for 5 mins and serve with dosa.
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