Mulakushyam is a mildly spiced curry made with vegetables such as pumpkin, spinach, squash, gourds, etc. (any one of them, usually, and not all together), cooked with lentils and coconut paste.Step III: All that is left to do is a tadka - tempering with oil, dried red chili, mustard seeds, and curry leaves. Heat about 2 tsp oil (I use coconut oil - can substitute with sunflower or canola oil). Add 1/2 tsp mustard seeds. Soon as they start spluttering, add dried red chilies and curry leaves. Add this to the cooked curry, stir it in. Serve with rice.
I have modified the traditional mulakushyam recipe - done most of the cooking in the microwave and used coconut milk instead of fresh coconut paste. It tastes a bit different from the usual version but is much easier to make and would work if you have no access to fresh coconuts and/or a blender.
- 1 cup of cooked tuvar dal (split pigeon peas)
- 1-1/2 cups of pumpkin - 1/2 inch cubes
- 1/2 tsp chili powder (cayenne pepper)
- 1/2 tsp turmeric powder.
|Spiced and ready to go into the microwave.|
|10 minutes later - cooked with hardly any water remaining.|
- 1 cup of thick coconut milk.
- 1/2 tsp cumin powder.
- 1/4 tsp black pepper powder.
|Cooked for 3 minutes (100% power)|