Pumpkin Mulakushyam (Pumpkin Cooked With Lentils and Coconut)

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.

Pumpkin Mulakushyam

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.

Step I:

• 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.

Mix in a microwave safe bowl and cover and cook on 100% power for 10 minutes - time it takes for the pumpkin to cook.  Make sure there is enough water for the pumpkin to cook but not much excess.  Add about 1 tsp of salt (or to taste) after this step.

Spiced and ready to go into the microwave.

10 minutes later - cooked with hardly any water remaining.

Step II: 

• 1 cup of thick coconut milk.
•   1/2 tsp cumin powder.
•   1/4 tsp black pepper powder.

Add the spice powders and the coconut milk to the cooked lentil and pumpkin mixture.  Mix, cook for about 3-5 minutes.  The mixture should come to a boil.

Cooked for 3 minutes (100% power)

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.

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