Kaddu ki Kahani - Part 2 in South India

This recipe is from the Southern states and I have mixed two recipes here - this seems a combo of Olan and Avial. Various interpretations of the common ingredient coconut are used in South India but it is Kerala where the full potential of coconut is exploited. Well, more on coconut later in a separate blog post.
Here we are making a paste of fresh coconut, cumin, coriander seeds and green chillies with some yogurt. The pumpkin is boiled in water with salt, little turmeric and a sprig of curry leaf. Once 3/4 done, the coconut paste is added. Once it returns to a boil, move it off the fire. Heat coconut oil, add mustard seeds (be careful as they blossom and splutter in the hot oil), then whole dry red peppers and curry leaf. Pour this over the cooked pumpkin, stir lightly to mix in the tempering oil. Best enjoyed with Seeraga rice. I would love to add a teaspoon of coconut oil on top of the rice. To impress guests serve it on a banana leaf - cut round and placed on a regular plate.