Mathanga theeyal/ Pumpkin theeyal

Ingredients:

Pearl onion - 2 cups
Pumpkin - 1 cup, diced
Shredded coconut - 2 cups
Tamarind - 1 small lemon sized
Red chilly - 8
Coriander seeds - 1 tbsp
Oil - 1 tbsp
Turmeric powder -1 tsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2 minutes. Then add pumpkin and about 1 and half cups of water ( or enough water to cook the onion and pumpkin). Add salt and turmeric powder, give a stir and allow it to cook for about 10- 15 minutes or until the pumpkin is fully cooked. Then lightly mash the pumpkin pieces.
5.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
6. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!!


Note:

1. If you don't have coriander seeds, you can replace it with coriander powder as well.
2. You can also make different versions of this theeyal, by adding pavakka or egg plant(vazhuthananga) instead of pumpkin.
3. You can also make theeyal, with big onion as well.