Heat a small pan over low heat and toast the shredded coconut until it turns light brown. Stir continuously to ensure it doesn't burn.

Transfer the toasted coconut to a small bowl.

Heat sesame oil in a large non-stick wok over medium heat. Add the cumin seeds, coriander seeds, black peppercorns, curry leaves and dry Kashmiri red chillies. Fry for a minute until fragrant. Be careful not to burn them.

Add onions, garlic and salt. Sauté for 3 to 4 minutes, stirring frequently.

Add tomatoes and lime juice. Mix well and cook for another 3 to 4 minutes until the tomatoes are mushy. Turn off the heat, add the shredded coconut and let the mixture cool.

Add water and blend until smooth, scraping sides down as needed.

Heat sesame oil in the same wok over medium heat. Add mustard seeds and wait till they crackle.

Add the curry leaves and dry red chillies. Sauté for 1-2 minutes, stirring frequently.

Add pumpkin cubes and stir to coat. Add rasam powder, turmeric and coconut sugar. Cook for 2 minutes on low flame. Then add the yoghurt + water mixture and mix well. It is important to stir well to prevent the yoghurt from splitting.

Add salt and spice paste. Dilute the curry by adding water and stir well.

Cover with a lid and simmer for 20 to 30 minutes until the pumpkin cubes are well-cooked but not mushy.

Garnish with fresh coriander and serve with rice.

Store cooled leftovers in the fridge for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stove. Add more water as needed to rehydrate.