1 small Sweet Pumpkin / Chinikayi (Preferred: Tender one)
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Lemon sized Jaggary
1 cup grated Coconut
1/4 tsp Cumin seeds / Jeera
1 tsp Mustard seeds
1-2 broken Red Chillies
1 tsp Oil
5-6 Curry leaves
Cut the pumpkin and remove the seeds. Chop it into medium sized pieces as shown in the picture below.
Put chopped pumpkin, chilly powder, salt, turmeric powder, jaggary, little amount of water in a vessel and cook them well.
Put grated coconut in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add cumin seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked pumpkin and bring it to boil.(Add water, salt if required.) Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kalasu. It goes well with Rice.
Note (Optional): Add 3-4 tsp of finely grated coconut in a pan and fry it in low flame until it turns golden in color. Add this fried coconut to Kalasu and mix well.