|1/2 lb Squash||1 tsp Methi Seeds||1 tsp Mustard Seeds||Cooking Oil|
|1/2 cup Grated Coconut||6-8 Whole dry Red Chillies||1 pinch Hing||Coconut Oil|
|Yoghurt/Buttermilk||1 tbsp Chana Dal||Curry Leaves||Salt|
|1 tbsp Sour Cream||1 pinch Turmeric||Dhania Leaves|
|1 cup Mango Pulp|
In a skillet, roast the Chana Dal, Methi seeds, Dry Red Chillies in 1-2 tsp oil until medium dark.
Grind this along with the coconut and 1 cup water into a fine smooth paste.
Chop the squash into 1 inch cubes.
In a pot, add 1 tsp of oil and saute the squash for 3-5 minutes.
Add a cup of water and turmeric and cook until the squash is tender.
Add the coconut paste and boil for a couple minutes.
In a bowl, blend the 2 cups yoghurt and sour cream with 1 cup water to a smooth consistency.
If using buttermilk, use 3 cups and do not add water.
Add this yoghurt mix to the simmering coconut paste and cook for just a couple of minutes on a low flame.
This need to be stirred continously so the yoghurt doesn’t separate.
Switch the stove off as soon as small bubbles start to form. Do not boil. Add salt.
In a smaller vessel, heat the mango pulp until it boils for a couple minutes and add this pulp to the yoghurt.
In a skillet, add 3 tsp of coconut oil and let the mustard seeds splutter.
Add curry leaves and Hing.
Add this tadka to the morkuzhambu and season with finely chopped Dhania and serve.