Home » Soups , Salads & Curry » Mathanga Mezhukkupuratti


Mathanga (Pumpkin ) – cut in ½ inch length – 2 cup
Shallots – 12
Garlic – 6-7 cloves
Dried chilly – 8
Curry leaves – 2 stem
Coconut oil – 2 -3 table spon
Salt – as required
Method of preparation
Crush the shallots, garlic , dried chillies, curry leaves and keep it aside. It should only get crushed, be careful that it is not forming paste. Take a non stick pan, heat oil and add the smashed mix into it and stir. When this get saute, add the mathanga chopped pieces, salt and the remaining curry leaves, one table spoon of water and mix. Then cook it in low flame by closing the lid. When the mathanga gets cooked, open the lid and stir it once in five minutes and fry . Mezhukkupuratti is ready. Can serve it with rice and chappathi.

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