Thani kuzhambu with pumpkin

Another one from Gita Iyer (Agraharam recipes YouTube)

Ingredients
Red chilles 5
Channa dal 1 tbsp
Dhania seed 1 tbsp
Urad dal 1 tbsp
Shredded coconut - 3 tbsp
Tamarind extract 1/2-1tsp (depending on how sour you want it)
Jaggery - 1 small piece
Turmeric - 1/2 tsp
Curry leaves - 10
Pumpkin about 1/4 kg - cut into pieces and cooked with salt and turmeric

To temper
Channa dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds - 1/2 tsp
Hing - 1/2 tsp
Curry leaves - a few
Coconut oil

Method

1. Roast red chillies, channa dal, dhania seeds and urad dal till it begins to change color. Then add the coconut and continue roasting it till coconut turns light brown. Add the curry leaves. Grind this roasted mixture into a fine paste.
2. Heat coconut oil in a pan and add all tempering ingredients. When mustard begins to pop, add the tamarind extract mixture (mix concentrate with water if using concentrate) and the jaggery.
3. When above mixture comes to a boil, add salt and 1/2 tsp turmeric and boil.
4. Add the pumpkin and let the flavors blend in
5. Add the ground coconut paste and bring to a boil and switch off heat.