PUMPKIN CHETTINAD AND SAGO CROQUETTE

INGREDIENTS

■ 250 gm red pumpkin

■ 150 gm tomatoes

■ 100 gm onion

■ 20 gm garlic

■ 30 gm tamarind pulp

■ Salt as per taste

■ 50 gm sambar masala

■ 15 curry leaves

■ 5 gm mustard seeds

■ 10 gm split urad dal

■ 5 gm fenugreek seeds

■ 2 gm asafoetida ( hing)

■ 50 ml oil

METHOD

■ Cut pumpkin roughly.

■ Heat oil and add the mustard seeds, urad dal and fenugreek seeds.

■ Once mustard seeds start crackling, add curry leaves.

■ Add asafoetida and chopped onions, sliced garlic, once its cooked add finely chopped tomatoes.

■ Once tomatoes are completely cooked, add pumpkin.

Stir for a while and then add sambhar masala

and season it with salt.

■ Add the tamarind extract and very little water. Cover the pot and cook on medium flame till pumpkin is cooked. ( ensure you add water just enough to cook and achieve a dry preparation). ■ Crush the preparation keep aside.

FOR OUTER SABUDANA CRUST

■ 75 gm sabudana

■ 250 gm potatoes boiled

■ Salt as per taste

■ 5 gm chil li powder

■ 5 gm chopped coriander leaves

■ 4 gm chopped green chillies

METHOD

■ Put sago in fine sieve and wash under running water.

■ Soak sabudana for an hour in room temperature water.

■ Drain and mix with mashed potatoes, salt, chilli, coriander and green chillies.

FINISHING

■ Stuff the pumpkin mixture in sabudana mixture.

■ Shape it like a croquette.

■ Deep fry in hot oil.

■ Serve it hot and crispy.