Pumpkin Kootu

• Spice blend for the 'gravy'
• 1 cup fresh grated coconut
• 2-3 dried arbol chiles
• 2 tablespoons cumin
• Pumpkin kootu
• 3 cups peeled & diced squash (butternut, cheese or calabaza)
• 2 sprigs curry leaves torn
• 1/4 teaspoon turmeric
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal
• 1 arbol chile whole

1. Soak the cumin, arbol chile and coconut in a little bit of warm water for about 10-15 minutes, blend into a smooth paste.
2. combine the diced pumpkin, curry leaves, turmeric and salt with water in a pan and cook until the vegetable is fork tender. Add the coconut and cumin paste to the mix, and simmer until the flavors combine. Taste and adjust for seasoning.
3. Heat the oil and add the mustard seeds, Urad and whole arbol chile when it gets smoking hot. once the mustard sputters, , and the urad & arbol chile turn color, pour this hot oil over the 'kootu'. Transfer to a serving dish and serve hot with rice.

coconut, chiles, cumin, kootu, curry, turmeric, salt, oil, black mustard seeds, urad dal

Taken from food52.com/recipes/63742-pumpkin-kootu (may not work)