1/2 kg pumpkin/ mathanga
1 cup rice flour
1/2 kg jaggery
1 cup thick/ first extract of coconut milk
4 cup thin / second extract of coconut milk
1/2 cup kadalaparippu / chana dal , cooked
1/4 cup coconut bits/ thengakothu
10-12 cashew nuts
3-4 tbsp ghee
- Wash the chana dal and cook it adding little salt and enough water until soft, not mushy. Drain the water and keep it aside.
- Cut the pumpkin into cubes and pressure cook it adding about 1/2-3/4 cup of water till soft. Mash well the cooked pumpkin and keep it aside.
- In a pan, melt the jaggery adding 3/4 cup of water and then strain it to remove the impurities and keep it aside.
- Boil 1 cup of water and little salt in a pan. Add this boiling water to the rice flour, mix well and knead well to a smooth dough. Make small balls out of the dough and keep it aside.
5. Heat ghee in a thick bottomed pan/ uruli and fry the coconut bits, cashew nuts and raisins separately till slightly brown and keep it aside.
6. Add the cooked pumpkin to the remaining ghee in the pan and stir well to combine. Roast for few minutes and add the melted jaggery to this and mix well.
7. Cook on low flame for around 10-12 minutes till the mixture is almost dried and starts leaving the side of the pan.
8. Now add the second coconut milk, cooked chana dal and prepared rice balls/ arippidi and cook on low flame for about 10 minutes till it thickens and rice balls gets cooked.
9.Add thick coconut milk and cardamon powder, mix well and cook on low flame for another 5-7 minutes. Switch off the flame.
10. Add the fried coconut bits, cashew nuts and raisins and mix well…Serve hot..