Pumpkin Curry (Gravy, with Coconut)

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About Pumkin Curry

Pumpkin is one of those vegetables which is amenable to diverse recipes. We prepare pumpkin curry, weet idlis, Mulika (konkani term) and is also used in mixed vegetable curry. I borrowed this recipe from my neighbor in Ernakulam where we stayed back in 1984-85. We called this neighbor ‘Aunty’. When I was new to the place, she invited me to her house one day and offered me this dish for lunch. Although hesitant to start with, over time I began to like this dish and starting with this dish, a bond was formed between Aunty and me and we exchanged dishes every now and then. Even everyone in my family love it. This dish is a good side-dish with Chapaties as well in addition to its usual appearance as side-dish for lunch.

What you need to have:

Pumpkin – 250 grams

Toor Dal – 50 grams


ingredients of the dish

Toor dal and Pumpkin pieces

Grated coconut – 1 cup

Green chillies – 3

Garlic cloves – 4-5

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon


ingredients of masala

Ingredients of the Masala

1. Wash, peal and cut pumpkin into medium size pieces and cook with Toor Dal in the cooker for about 20 minutes.

2. Grind the above masala ingredients to a smooth consistency in the blender/mixer adding water in steps.

3. Transfer cooked dal and pumpkin mixture from Step 1 to another bowl and to it add the ground masala from Step 2.

4. Bring the above mixture to boil. You may also add salt at this stage.

5. Season it with Mustard, Asafoetida powder, Red chilli and curry leaves.

6. Keep the lid closed to retain aroma until serving time.

The pumpkin curry may be served with Rice and/or Roti.

What it looks like:

ready dish with seasoning

Ready to serve pumpkin curry


How long it takes: 45 minutes

Number of servings: 4


6 thoughts on “Pumpkin Curry (Gravy, with Coconut)

    Sue said:
    March 12, 2008 at 10:20 am

    What is Toor Dal?

    sharath said:
    March 13, 2008 at 6:25 pm

    Thats toor dal –

    toor dal

    I believe its also called split pigeon peas.

    Pumpkin Curry « The Indian Food Court said:
    January 27, 2009 at 8:34 am

    […] kumbala or Chinikayi in Kannada. A versatile vegetable and an ingredient of many a dishes ( see my earlier pumpkin recipe). Today I would like to put up a simple curry which is a frequent lunch side dish at home. Easy to […]

    Deepti Satish said:
    March 28, 2010 at 3:57 pm

    Dear Pratibha Aunty,
    I have always tried to experiment with pumpkin (it being a healthy vegetable) but it never came out this successful. The dish turned out just superb. I had it with steamed rice, beetroot vegetable and cut mango pickle. In Kerala we have a similar dish called erissery but no dal in it. I am going to follow your recipe though.

      prathibalrao responded:
      March 28, 2010 at 5:14 pm

      Hi Deepti Satish,

      Thanx a lot for your feed back. It is a kerala dish and is the favorite of all of us in the family.

    Pumpkin Sweet Puri « The Indian Food Court said:
    January 14, 2013 at 4:26 am

    […] of seeds. It is available in plenty and has versatile uses. I have already put up pumpkin curry, a Pumpkin Coconut gravy¬†recipe, and now here comes a more exotic type – Pumpkin Puri. This is a Goan recipe which I […]

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