Pulusu Vadai

• par boiled rice 1 cup
• chopped and cooked red pumpkin pieces 1 cup
• red chillies 10
• tamarind gooseberry sized
• salt as required
• asafoetida a pinch
• chopped curry leaves and coriander leaves 2 tbsp
• soaked bengal gram dal 1 tbsp
• oil for deep frying

Soak rice in warm water for 1 1/2 to 2 hours. Grind it along chillies, cooked pumpkin, tamarind and salt to smooth paste(without adding water). After grinding mix soaked bengal gram dhal, coriander, curry leaves, asafoetida to the dough. Make into lemon sized balls, pat on a plastic sheet to thin vadai and deep fry in hot oil.