Vegetables in Buttermilk MORKHUZHAMBU

250 gms white pumpkin	1 tsp mustard seeds
4 green chillies	1/2tsp turmeric powder
2 red chillies	2 tbsps scrapped coconut
2 tsps thuvar dal	a pinch of asafoetida
1 tsp coriander seeds	a few curry leaves
1 tsp cumin seeds	a few coriander leaves, chopped
1/4tsp fenugreek seeds	3 cups sour buttermilk
1 tsp rice	oil as needed
1 tsp urad dal	salt to taste

* Cut the whit pumpkin into small pieces and cook with a pinch of salt and turmeric powder .
* Soak the thuvar dal for one hour.
* In 1 tsp oil ,fry the fenugreek seeds, corainder seeds and uraad dal.
* Grind the coconut scrapings ,soaked thuvar dal, rice fried fenugreek and coariander seeds , urad dal, green chillies, and cumin seeds into a fine paste.
* Mix with the butter milk. Add salt.
* Add the buttermilk mixture to the cooked vegetables. Simmer for 10 minutes on a very low fire.
* In 2 steps oil fry the mustard seeds and broken red chillies. Pour over the morkhuzhambu
* Garnish with curry leaves and coriandder leaves.  

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