Ingredients

Boodugumbala kayi tirulu ( ashgourd pulp//white pumpkin//peta )—2 cups

Thick curd (mosaru//dahi)—2 cups

Grated fresh coconut (kayi turi//nariyal)—1/2 cup

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Black pepper corns (kaalu menasu)—1 tablespoon

Salt—to taste.

Ghee (tuppa)—1 teaspoon

Method

Firstly remove the seeds (bija) from the tirulu( pulp) and chop them into pieces.

Take a pan or kadai,add kadale belle,uddina belle,jeerige,kaalu menasu,ghee.

Fry them on medium flame for two minutes,till the dhals turns to light brown.

Then add the boodugumbala kayi tirulu and sauté till it turns soft ( sprinkle little water if needed).

Add in fresh grated coconut and sauté for a minute.

Remove from the flame and keep it aside.

Let it cool completely.

Transfer it to a mixer grinder jar and grind the mixture along with salt to a smooth paste adding little water or curd.

Transfer to a mixing bowl.

Add curd and mix well together.

Ghee (tuppa)—1 teaspoon

Sasive (mustard seeds)—1 teaspoon

Jeerige (jeera//cumin seeds)—1 teaspoon

Asafoetida (hing//ingu)—1/4 teaspoon

Curry leaves (karibevu//kadipatta)—few

Heat ghee in a laddle or pan,once’s hot enough add sasive,jeerige,ingu,karibevu.

When it starts spluttering pour over tambuli and mix well.

Serve with rice.