PREPARATION

1. In a jug, add 300 milliliters milk, 2 teaspoons rice flour and mix it well. Keep aside.
2. Take a heavy skillet, add 490 grams pumpkin, 1 teaspoon salt, 150 milliliters water and mix it well.
3. Cover it with lid and cook for about 8 - 10 minutes.
4. Open the lid, add 1 1/2 tablespoons sugar and mix it well.
5. Then, add the milk mixture and mix it well.
6. Cook for 8 - 10 minutes on medium heat or until the mixture is thickens.
7. Remove it from heat.
8. Take a pan, add 20 milliliters coconut oil, 1 teaspoon mustard seeds, 2 dry red chili, 1 teaspoon white lentils, 1 tablespoon curry leaves and stir well.
9. Add 2 tablespoons grated coconut and mix it well.
10. Cook for 2 - 3 minutes on medium heat or until it turns golden brown in color.
11. Remove it from heat.
12. Pour the tempering over the pumpkin paal kootu.
13. Serve.