Pumpkin Curry

Posted on Updated on


28-7-2008-025

Pumkin – thats Dhudhi in konkani and Sihi 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 prepare and I would particularly invite those who are starting off cooking to try this – more experienced with cooking might find this to be similar to the general class of dry curries and as such might be familiar with the recipe. ( you must try this instead )

What you neeed to have:

1. Pumpkin chopped – 4 cups

2. Fresh grated coconut – 1/4 cup

3. Peanut powder – 1/4 cup

4. Chopped corriander leaves – A handful

5. Salt – To taste

6. Sugar – Optional

Ingredients for Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Turmeric powder – 1 Teaspoon

4. Cumin seeds – 1 Teaspoon

5. Asafoetida powder – 1 Teaspoon

6. Green chillies – 3-4

7. Curry leaves – 2 Strands

recipe10-096 A piece of Pumpkin

28-7-2008-022 Ingredients of Pumpkin curry

What you do with what you have:

1. Wash, peal and cut Pumpkin into 3/4″ pieces and keep it aside.

2. Chop green chillies, grate coconut, chop corriander leaves seperately as shown in the image above.

3. Place a skillet on the medium flame with peanuts in it. Keep dry roasting the same in such a way that it is fried and you get a pleasant aroma. On cooling, peal it and powder the same and keep it in the same plate as shown in the image above.

4. Place a wide based bowl on the flame with 3-4 teaspoons of cooking oil in it. On heating, add mustard seeds. When it sputters, add blackgram dal to it and as it turns to light brown, add cumin seeds, Asafoetida powder, Turmeric powder, chopped Green chillies and curry leaves one after another.

5. Finally add chopped pumkin pieces from step 1, salt required for the dish and a pinch of sugar (optional). Keep the lid closed.

6. When cooked add powdered peanuts from step 3 and chopped corriander leaves, grated coconut from step 2 to it and keep the lid closed for a few minutes before you serve.

Ready to serve Pumpkin curry is as shown in the image below.

28-7-2008-025 Ready to serve Pumpkin curry

Number of servings: 3-4

How long it takes: 30 minutes

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20 thoughts on “Pumpkin Curry

    bindiya said:
    January 27, 2009 at 4:30 pm

    have never tried cooking pumpkin with peanuts or coconut, must be really yum!

    chitra - spicelover said:
    January 27, 2009 at 5:09 pm

    Yummy poriyal.We do make it but its different!!Thanks for sharing!!

    Madhu said:
    January 27, 2009 at 7:32 pm

    Adding peanut powder to palyas make it more tasty, Pumpkin palya looks delicious.

    Medhaa said:
    January 28, 2009 at 12:36 am

    Never cooked pumpkin this way, looks delicious

    prathibalrao responded:
    January 28, 2009 at 2:21 am

    Hi Medha,

    Long time i heard from you. Thanx.

    prathibalrao responded:
    January 28, 2009 at 2:26 am

    Hi Madhu,

    Adding peanut powder to only certain curries like the ridge guard, Egg plant, pumpkin will taste yummy.

    prathibalrao responded:
    January 28, 2009 at 2:28 am

    Hi Chithra,

    I prepared it for the first time this way and it was a big hit at home.

    gowri said:
    January 28, 2009 at 4:25 am

    Nice looking recipe Pratibha. I have some pumpkin.. will try this weekend. Seeing your first picture I thought its white pumpkin( kuwale).. but chopped one looks like doodhi…
    Thanks for sharing wonderful recipe.

    prathibalrao responded:
    January 28, 2009 at 8:37 am

    Hi Gowri,

    Thanx for ur instant response.

    Trupti said:
    January 28, 2009 at 3:04 pm

    curry looks very delicious & very easy to make

    prathibalrao responded:
    January 28, 2009 at 4:15 pm

    Hi Trupti,

    It is good for starters if i am correct isn’t it??

    Navya said:
    February 28, 2009 at 2:04 pm

    Hi there,

    Request you to upload “Puli Koddel” if possible!! Thnx

    prathibalrao responded:
    February 28, 2009 at 4:55 pm

    Hi Navya,

    Puli koddel post is already there on my blog Dated 12/12/2007. Please go thru da same.

    sara said:
    June 8, 2009 at 6:11 pm

    hi ,

    its a nice recipe but have a question. is this white pumpkin or sweet pumpkin ?

    prathibalrao responded:
    June 9, 2009 at 4:07 am

    Hi Sara,

    It is not the white pumpkin(Ash guard) and is the sweet pumpkin(either red or yeelow in colour)

      sara said:
      June 9, 2009 at 5:08 pm

      hi,

      thanks a lot. do you have any recipe for white pumpkin(ash gaurd)?

    prathibalrao responded:
    June 10, 2009 at 1:33 am

    Hi Sara,

    I have already put up one “Kuvale puli”. will put up one or two later.

    VBP said:
    December 14, 2010 at 11:51 pm

    Hello,

    I tried this recipe and it was amazing! Your blog is now one of my go-to blogs when I am looking for recipes. Thank you so much for all your recipes.

      prathibalrao responded:
      December 16, 2010 at 2:29 pm

      Hi VBP,

      Thanx a lot 4 ur feed back.

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

    […] upon the variety 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 […]

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