Puli Koddel

Its an authentic Kokani dish which is made during festivals.This is not at all spicy so it can be given to children also
There is a slight twist from the original recipe in which grated coconut is fried along with masala items.But I added it towards the end

Ingredients
Part 1 - Boiling

• Ash gourd / white pumpkin pieces - 2 cups
• White channa - 1 1/2 cups

Pressure cook as gourd pieces for 3 whistles.Do not add water while doing so
Soak channa overnight and pressure cook for 5 whistles
Keep it ready

Part 2 - Masala Powder

• Oil - 1 teaspoon
• Red chilly - 6 nos
• Channa dhal - 2 tablespoons
• Urad dhall - 2 tablespoons
• White sesame seeds / elu - 2 teaspoon
• Coriander seeds - 1 teaspoon
• Raw rice - 1 teaspoon
• Tamarind - small ball
• Turmeric powder - little
• Jaggery powder - 1/2 teaspoon

Part 3 - Others

• Coconut paste - 1/4 cup (grind coconut pieces with little water to a smooth paste)
• Salt - 1 teaspoon - 1 1/2 teaspoons

Part 4 - Seasoning

• Coconut oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Hing - little
• Curry leaves - little

Method

Step 1 - Masala Powder

• Heat 1 teaspoon of oil first fry chillie in it

• Then add the rest of the given items  one by one and fry it in a low flame

• Cool and grind it to a powder

Step 2 - Puli Koddel

• Take boiled white pumpkin / ash gourd pieces in a kadai with little water.Boil for 2 minutes
• Add boiled white channa to it.Put salt in it and mix well

• Dissolve the masala powder( prepared  in step 1) in little water and add it.Mix well

• Close the lid and allow it to gel for few minutes

• Add coconut paste and mix it once.Switch off the stove.stove. Colour will become slighly light

Part 3 - Seasoning

• In a separate kadai heat coconut oil season with mustard seeds, hing and curry leaves

• Pour the seasoning over the gravy

• Now Puli Koddel is ready.Serve along with Oats Methi Dosa or any other dosa / hot rice