200 gm red pumpkin cut as cubes; 200 gms boiled rice; 1 tbsp bengalgram dhal; lemon sized ball of tamarind; ¼ tsp asafoetida; 7 red chillies; oil to fry; salt.
Soak the rice in hot water for two hours. Also soak the tamarind and the dhal.Par boil the pumpkin cubes and drain excess water.Grind red chillies, asafoetida, salt and tamarind into a fine paste. Add soaked rice and grind. Then add the boiled pumpkin and grind to a smooth paste. Pour three tsps of oil in a frying pan. When. When heated, add curry leaves, rice paste and the soaked bengal gram dhal. Cook on low flame till it reachesthe consistency of vada batter. Heat oil for deep frying. Make flat vadas with the prepared and fry till golden brown . serve hot with green chutney or tomato sauce.
Coconut-1 cup grated; jaggery-1 cup9 palm or sugarcane0; ghee for greasing hands.
Take jaggery in a suace pan, add 25 ml of water. Mix well and caramelice the jaggery . Stir well to get ‘one string’ consistency. Strain it to remove the impurities. Now add the grated coconut to the mixture. Stir it well till the mixture thickens. Transfer the mix to a plate and let it cool. Now grease your hands with ghee and take small portion and shape it into small balls and press with both hands. You will get the tasty ‘kamar kattu’.