Firstly, soak the spices for 30 minutes in water. (1 tsp Raw rice, 1 tsp chana dal, 2 tsp coriander leaves, 1 tsp cumin soak these in 1/4 cup of water for 30 minutes)
In a large kadai, add 2 tsp oil and heat it.
Once the oil is heated, add mustard, cumin, turmeric powder.
Once they starts to splutter, put 1 cup of Pumpkin cubes. You can cut the pumpkin in desired size.
Saute it for about 30 seconds.
Then add 1 cup of water.
Cover with the lid and cook for 5 minutes.
Meanwhile, prepare the coconut paste. Take 3/4 cup of grated coconut.
Add small piece of ginger, 1 green chilli (you can adjust the spice based on your taste).
Then add 1/2 tsp turmeric powder.
Also add the soaked spices.
Add the required water and grind it into a smooth paste.
Once the pumpkins are almost cooked, add the ground coconut paste.
Add salt to taste.
Let it simmer for 3 to 4 minutes.
After 3 to 4 minutes, curry starts to thicken.
Add 1 cup whisked curd. (note: use sour curd for this to get the authentic taste)
Switch off the flame, otherwise curd starts to get curdled.
Mix well and serve with hot steamed rice.