Dudhiya Alchikeri is pumpkin in a coconut,dal based curry.Dont get confused by the name,this is a very simple dish to make.In Ernakulam,during aarat(temple festival which is celebrated once in a year) alchikeri is a common item on the platter or rather plaintain leaf on which the jevan/prasadam/annadanam is served.In fact,whenever I tell my hubby that I want to go to Ekm for aarat he teases me saying that I go there for the feast rather than to pray.I don't correct him coz it is partially true!!!
During the sambradan jevan/annadanam I wait eagerly to see whether alchikeri is served(festival and feast is there for 8 days,alchikeri will be there at least on 2 days).I gorge on it as though I've never seen food before;-)I do not even hesitate to ask for more..yeah!!hehe.
Ripe pumpkin - 1 piece(I buy sliced pieces of pumpkin from the market,comes to about 150-200 gms)-cut into cubes with the skin on
Toor dal - 1/2 cup
Grated coconut - 1/2 of 1 coconut
Haldi/turmeric - 1tsp
Mustard seeds - 1tsp
Jeera - 1tsp
Curry leaves - 1sprig
Oil - 2 tsp
Cook toor dal in a pressure cooker for about 3-4 whistles(it shouldn't be fully cooked)
When it cools down open the lid and add pumpkin pieces and cook for another 3-4 whistles.
By this time toor dal and pumpkin would be fully cooked.
Make a masala of grated coconut(keep 1 tbsp aside for seasoning),haldi and red chillies.
It should be ground coarsely by adding very little water.
Add this to the cooked dal-pumpkin mix and let it boil,add salt to taste.
Prepare seasoning in a pan by adding oil,mustard seeds,jeera,curry leaves and coconut.
When the coconut starts getting brown,switch off the flame and add to the curry.
P.S-The curry tastes slightly sweet if ripe pumpkins are used.I used not so ripe pumpkins,so I added a small piece of jaggery for the sweet taste.