Pooshanikkai Rasavaangi

Ingredients:
White pumpkin/ pooshanikkai - 1/2 kg diced into small cubes.
Sambar powder - 1 tsp
Haldi powder - 1/2 tsp
Tur Dal - 1 cup
Jaggery - 2 tsp powdered
Tamarind extract - 1 tsp (optional)
Oil - for roasting and garnishing

Masala To Grind:
Hing - a pinch
Whole Dhaniya seeds - 2 tsp
Kadalai paruppu/chana dal - 1 tsp
Pepper 4 -5
Red chillies 3-4
Urad dal - 1 tsp
Coconut – grated, 4 tbsp

Method:
Roast the masala in 1 tsp oil and grind to a fine paste, adding a little water.
Cook tur dal as you would for normal dal/sambar.

Cook pumpkin pieces along with haldi powder and Sambar powder. Add tamarind paste/extract if you wish to. You can cook in pressure cooker to one whistle or cook in a closed vessel with sufficient water. The vessel method results in better taste, though.

When completely cooked, add ground masala and cooked tur dal cooked. Add more water if required. Let boil for 5 mins. Now simmer and add powdered jaggery. Simmer for 5 more mins and turn off heat. Garnish with mustard seeds, hing and curry leaves.

Goes well with Rice and a Thogayal of your choice.

You can substitute pumpkin with Brinjal for Kathirikkai Rasavangi. You might want to cut brinjal into larger pieces to make sure they dont get mashed up.