Pumpkin kootu curry recipe
Sharing a delicious pumpkin curry recipe,(no garlic and no onion) that can be served with rice, chapathi, puri, phulka or pulao. Pumpkin is a low calorie vegetable that is nutrient rich and is one of the best suited vegetable for everyone including diabetics and also for folks trying to lose weight.
Apart from making pumpkin curry, we also use it to make sambar, gummadikaya pulusu, gummadikaya pappu, pumpkin masala or a pumkin halwa or kheer. This recipe is more like a Udupi style kootu, hence can be called a pumpkin kootu or a pumpkin curry.
Pumpkin is called as gummadikaya in telugu, kaddu in hindi, parangikai in tamil. I have used a pumpkin like the one you see in the picture below. I suppose similar variety works well for this recipe.
Pumpkin curry recipe below
Pumpkin curry recipe
Ingredients (240 ml cup used)
to roast and grind
- 1 tbsp coriander seeds (daniyalu)
- ¼ tsp. cumin
- 1 tbsp chana dal (senaga pappu)
- 1 tbsp poppy seeds or urad dal (minapappu) or 4 whole cashew nuts
- 1 inch cinnamon stick
- 2 to 4 tbsp grated coconut (adjust to suit your liking)
- 3 red chilies broken
- Pinch of hing/asafoetida
- 1 broken red chili
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig of curry leaves
- 1 ½ tbsp. ghee or oil
- 2 cups of red pumpkin cubed / gummadikaya / kaddu
- 1 large tomato chopped finely (optional)
- 1/4 tsp turmeric powder
- salt as needed
- 1 tsp. tamarind paste (optional if needed)
How to make the recipe
Dry roast red chilies, chana dal and urad dal till golden. If using poppy seeds skip urad dal.
To the same pan add poppy seeds, coriander seeds, cumin, cinnamon and lightly roast. Don’t let them burn. Cool completely and powder these in a blender to a fine powder. To the same jar, add coconut along with little water and blend to a smooth paste. If you do not own a powerful blender, let the mixture soak for about 30 minutes in water and make a fine paste.
Heat a pan with ghee or oil on a low flame, add mustard, cumin and red chili. When they begin to splutter, add curry leaves and hing. Set aside little of this seasoning for garnishing. I set aside few curry leaves and red chili along with very little mustard and cumin.
To the pan add tomatoes, salt and turmeric. Fry the tomatoes till they turn soft, mushy and dry. If needed cover and cook, you can even sprinkle little water if your tomatoes are hard.
Add pumpkin cubes and fry evenly for about 2 to 3 minutes. Ensure that the tomatoes turn completely mushy and dry before adding pumpkin.
Add 1 to 1.5 cups of water to the pan and bring it to a boil. Add the ground paste, stir well and check the salt and sourness. If you like to have it sour you can add tamarind paste, but I did not use.
Cook it on a low flame till the pumpkin is cooked. If needed you can cover and cook. Don’t overcook, pumpkin turns mushy. Keep stirring, the mixture tends to stick at the bottom due to the dals and poppy seeds used.
Transfer pumpkin curry to a serving bowl and garnish with the set aside seasoning of curry leaves and broken red chilies.
Make sure that the roasted ingredients and coconut are ground to a smooth paste else the curry may not turn out smooth.