1) Kumbalanga (Ash Gourd) – 1 cup , cubed pieces
2) Tomato – 1 small medium ripened , cubed into small pieces
3) Toor Dal – 1/2 cup
4) Turmeric powder – 1/2 tsp
5) Red chilly powder – 1/2 tsp
6) Grated coconut – 1/2 cup
7) Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Dry red chillies – 2 nos
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Pressure cook toor daal and keep it aside.
Grind grated coconut,cumin seeds with little water and set this aside.
Cook diced cucumber and cubed tomatoes together with turmeric,red chilly powder and salt adding enough water.
Add cooked toor daal to vegetable pieces and boil once.
Add ground coconut paste to the cooked vegetables, mix well and bring to a boil.
Heat coconut oil in a pan, when mustard seeds splutter,add dry red chillies and curry leaves.
Pour seasoning over mulakushyam and mix well.
Serve with Rice.