Ingredients :🔗

Radish - 24 palam Water - ¼ padi Green Gram - ⅛ padi Ghee - 1½ palam Chilly - ¼ palam Mustard Seed - ⅛ palam Black Gram - ¼ palam Bengal Gram - ½ palam Powdered Salt - ½ palam Karima Powder - ½ palam Grated Coconut - 1½ palam

• 1. Take some tender radish, remove the skin and wash it nicely and grate it. Boil the water in a vessel and put the grated radish. When it gets boiled twice remove it and squeeze the radish from the water.
• 2. Remove sand and stone from the moong dal and mix it with the cooked radish. Leave it for 48 minutes. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it.
• 3. Then temper with mustard seed,black gram and chilly as described in the 22nd recipe. Then add the radish and dal mixture and cook it with closed lid. In between stir it twice or thrice.
• 4. When it has been completely cooked add the salt,karima powder and mix it nicely. After taking out from the fire add the grated coconut and serve.

195. Pumpkin Curry