:: Ingredients for Mathanga Powder
Channa dal 2 tbsn
Urid dal 2 tbsn
Pumpkin 1 cup(grated)
Coconut 1 cup
Tamarind paste 1 tspn
Red Chilly 6
Asaphoetida ¼ tspn
Cooking oil 1 tbsn
Salt As per taste
:: How to make Mathanga Powder
Heat oil in a pan and fry channa dal and urid dal till
brown. Remove and keep
aside.
To the same pan add coconut, red chilly, Tamarind and
asaphoetida, and fry till
coconut is golden brown. Keep aside.
Add the squash and roast till all the moisture is gone.
Grind all the ingredients together with salt to get a fine
paste/powder.
This can be kept in an air tight container for 1-2 weeks
and for 1-2 months if
refrigerated.
:: Mathanga Powder Cooking Videos
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