Pumpkin curry

Written by: 7aumsuvai

This recipe I have tried for the very first time and it came out very well so thought of sharing immediately. It will be a wonderful curry for rice. The preparation is simple and quick. So why to wait give it a try :).
Pumpkin curry


      • 1cup – Yellow pumpkin(cut in to small cubes)
      • 1 no – Onion (chopped finely)
      • 1/2 no – Tamarind (gooseberry size)
      • 2 tbsp – Coconut grated
      • salt as needed
      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – split black gram(ulunthu)
      • 4 nos – Curry leaves

For grinding:

      • 1 tbsp – coriander seeds (dhania)
      • 1 tbsp – Spilt black gram (ulunthu)
      • 4 or 5 nos – Dry red chilies
      • 1/4 tsp – Asafoetida

Pumpkin curry Process

Preparation method:

  1. Roast all ingredients given for grinding in little oil and grind together to a fine powder.
  2. Grind grated coconut to smooth paste and keep it aside.
  3. Heat oil in a pan, splutter mustard seeds, split black gram and curry leaves. Add onion along with required salt saute until golden brown and then add pumpkin, fry for 2 minutes.
  4. Add ground powder to it and fry until raw smell goes.Then add tamarind juice along with a cup of water; cover with lid and cook for a while. Finally add coconut paste cook for about 6 to 7 minutes.
  5. Now pumpkin curry is ready. Serve hot with white rice.

Pumpkin curry


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