Extremely delighted to share – I got an opportunity to ramble for our local community magazine this month – Village Matters, Sunbury Matters & Shepperton Matters.
My recipe Vegetable Pulav got featured as the recipe of the month.
For an online read version – http://sunburymatters.co.uk/
/div>With two kiddos at home , I am in the process of finding shortcuts in the process of cooking or finding easy curries too… One among easy cooks is this Pumpkin Coconut Curry.
I love this !! This is absolutely easy and can be whipped up in about 15 minutes.. Red Pumpkin is also known as Mathan in Tamil or Lal Bhopla in Hindi. A family pleasing side among kids too. You may serve it to your toddlers for snacking too , just as I do..
There are other recipes in my space that belongs to Palakad Cusine.
Beetroot Coconut Curry | Beetroot Podtuval
Fried Okra Yogurt Pachadi|Vendakay Thayir Pachadi
Preparation Time :5 Minutes
Cooking Time :10 Minutes
Serves 4
INGREDIENTS:
1 18 oz Bowl of Chopped Pumpkin
1 Tsp Mustard Seeds
1 Tsp Urd Dal
2 Dried Red Chillies
1/2 tsp Turmeric Powder
1 Tblspn Fresh grated coconut
2 Tsp of Oil
3/4 Tsp of Salt ( Please adjust the salt to your taste)
METHOD:
- Peel the outer thick skin and chop the Pumpkin into large chunky pieces.Give it a good wash .
- Heat oil in a pan and add mustard seeds, urd dal and red chillies. Once the Mustard seeds begins to crackle , throw in washed pumpkin .
- Spoon in Turmeric powder, Salt. Sprinkle a tablespoon of water on the pumpkin and cover the vegetable with a lid and cook in low flame for about 7-9 minutes.Check in between the cooking time ,if it has cooked.
- Make sure not to cook it longer , Pumpkin can get mushier.Check one of the pieces with a spoon .When the pumpkin feels slightly soft , turn of the gas.
- Garnish with grated coconut and serve along with sambar and rice.
NOTES:
This curry can be had on its own for starter too. How about sprinkling some chat masala??
Pumpkin Coconut Curry | Mathan Podithuval from Palakad Cusine - Cook it up in 15 Minutes
Print Pin RateIngredients
- 1 18 oz Bowl of Chopped Pumpkin
- 1 Tsp Mustard Seeds
- 1 Tsp Urd Dal
- 2 Dried Red Chillies
- 1/2 tsp Turmeric Powder
- 1 Tblspn Fresh grated coconut
- 2 Tsp of Oil
- 3/4 Tsp of Salt Please adjust the salt to your taste
Instructions
- Peel the outer thick skin and chop the Pumpkin into large chunky pieces.Give it a good wash .
- Heat oil in a pan and add mustard seeds, urd dal and red chillies. Once the Mustard seeds begins to crackle , throw in washed pumpkin .
- Spoon in Turmeric powder, Salt. Sprinkle a tablespoon of water on the pumpkin and cover the vegetable with a lid and cook in low flame for about 7-9 minutes.Check in between the cooking time ,if it has cooked.
- Make sure not to cook it longer , Pumpkin can get mushier.Check one of the pieces with a spoon .When the pumpkin feels slightly soft , turn of the gas.
- Garnish with grated coconut and serve along with sambar and rice.
Wow.Yummy recipe Sandhya..You have a wonderful blog..Thanks a lot for the comment in my blog..Your new follower.
Simple to make & delicious curry…
simple but vibrant color.
Sounds super easy.will try sometime 🙂 Thanks for visiting my space.U have a lovely blog.Keep going!
Very quick and simple stir fry yet a delicious side dish. I love with curd rice.
What a perfect click sandhya..Looks lovely 😀
Heee Sandhaya
Simple and healthy pumpkin curry ..perfect
Wow ..Its Simple and healthy curry ..Perfect for kids and all age group.
simple curry wit splendid shots.. grt work..
we make some similar curry. your look wonderful perfect with dal chawal.
Yummy curry