Step-by-Step Instructions

1. 1.Prepare Basic Karima Podi

   In a pan, dry roast 1/3 cup urad dal, 1 tbsp black pepper, and 1 tbsp cumin seeds until aromatic. Add a few curry leaves and roast until crisp. Transfer the roasted ingredients to a blender and blend to a fine powder.

2. 2.Pressure Cook Moong Dal

   Wash moong dal thoroughly. Place it in a pressure cooker with adequate water and pressure cook for 3 whistles until soft and mushy.

3. 3.Prepare Pumpkin Rasavangi

   In a pot, combine chopped pumpkin, turmeric powder, a few curry leaves, salt, and tamarind water. Bring to a boil and cook until the pumpkin is tender. Add some of the prepared Basic Karima Podi, 1 tsp rice flour, and a portion of the cooked moong dal. Stir well. Add grated coconut and mix. Finally, add a tempering (not specified, but typically mustard seeds and curry leaves in oil) to the rasavangi.

4. 4.Prepare Avial

   Cook the chopped vegetables (white pumpkin, carrots, beans) until tender. In a blender, grind 1/2 cup grated coconut with black pepper and cumin seeds to a fine paste. Add this ground paste to the cooked vegetables and mix well.

5. 5.Fry Ulundh Vadai

   Deep fry the Ulundh vadai (dough preparation not shown) in hot oil until golden brown and crispy.

6. 6.Prepare Bonda Morkuzhambu

   Add the freshly fried Ulundh vadai (bonda) to a pre-prepared Mor Kuzhambu (yogurt-based curry, preparation not shown).

7. 7.Prepare Curry Leaves Ginger Thogayal

   In a blender, combine curry leaves, ginger, salt, some of the Basic Karima Podi, and black sesame seeds. Grind to a coarse paste.