Heat oil in a kadai and add cumin seeds, mustard seeds and methi seeds. When the seeds crackle add the dals. Sautu00e9 the dals for 2 to 3 minutes. Add the onions, chillies and kadi patta. Sautu00e9 for a few seconds.
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Recipe: Rajendra Prasad's Kaddu Palakaru
Ingredients:
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u00a0u00bd kg pumpkin (kaddu)
1 tbsp oil
pinch of cumin seeds
pinch of mustard seeds
pinch of methi seeds
pinch of chana dal
pinch of white urad dal
few curry leaves
2-3 chillies (finely chopped)
1 big onion (finely chopped)
kadi patta (curry leaves)
red chilly powder (as per taste)
pinch of turmeric powder
salt to taste
1 tsp ginger paste
Approximately 1 cup milk (enough for the kaddu to be soaked)
Method:
Heat oil in a kadai and add cumin seeds, mustard seeds and methi seeds. When the seeds crackle add the dals.u00a0 Sautu00e9 the dals for 2 to 3 minutes. Add the onions, chillies and kadi patta. Sautu00e9 for a few seconds.
Add kaddu and cover with a lid and let it cook on a low flame till the kaddu becomes soft.
Add red chilly powder, turmeric powder and salt. Mix well. Add the ginger paste.u00a0 Mix well and cover it.
Add the milk and mix well. The consistency should be of a curry. As the kaddu is being cooked it will emit a nice aroma.u00a0 Serve hot with rice.
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