Pumpkin Curry Recipe
Soak tamarind in warm water for 20 minutes and extract 2 cups of juice. Throw the pulp.
Peel the skin, remove the seeds (you can use the seeds to make pumpkin seeds podi which I will post later) and cut it into cubes.
Peel and cut onions.
Cook pumpkin in tamarind water, adding salt and turmeric powder.
After it is cooked (do not over cook it ) drain the water if any.
Heat oil in a pan, add mustard seeds, when they sputter, add other ingredients for seasoning, then add onions, curry leaves and fry till onions turn golden brown.
Then add cooked pumpkin, sambar powder and salt needed.(note- we have already added salt to the pumpkin while cooking, so add less)
Simmer and cook for another 6-7 minutes stirring in between. Serve with roti, chappati or steamed rice.