PUMPKIN

SWEET AND SOUR PUMPKIN

Ingrediants:
Pumpkin – ½ kg peeled and cubed
Onion-1 chopped
Garlic -3 cloves chopped
Dry Red Chilli – 2
Cumin Seeds / Jeerakam – 1tsp
Fenugreek Seeds / Methi / Vendayam – ½ tsp
Chilli Powder – 1 tsp
Turmeric Powder / Manjal Podi – ½ tsp
Amchoor Powder / Dry Mango Powder – 2 tsp
Sugar – 1 tblspn
Salt to taste
Oil- 1 tblspn

Method:
1. Heat oil in a kadai. Add cumin and fenugreek seeds in that. Add dry red chilli and mix well.
2. Add garlic and onions and mix well. Sauté for 2 mins. Add turmeric, chilli and amchoor powder
and mix well.
3. Add pumpkin in this and mix well Saute for 2 mins.
4. Add salt and sugar and mix well. Pour some water and mix well.
5. Cover and cook for 10- 15 mins or until the pumpkin is cooked.
6. Serve hot with roti or rice.
 POOSANIKAI PACHADI

Preparation Time : 10 mins

Cooking Time : 20 to 25 mins
Serves : 4

Ingredients:
Pumpkin – 2 cups finely chopped
Raw Sour Mangoes – 4 tblspn chopped finely
Salt to taste
Sugar – 1 tsp
Water – 1 cup

For Paste:
Coconut – 3/4 cup
Cumin Seeds / Jeerakam – 1 tsp
Mustard Seeds / Kaduku – 1/2 tsp
Green Chilli – 1
Turmeric Powder / Manjal Podi – 1/2 tsp

For Tempering:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Curry leaves – 1 sprig

Method:
Take grinding ingredients in a mixer. Add some water and make into a smooth paste.
Take pumpkin and mango in a kadai. Add in water, salt and cook for 10 mins till the veggies is
done.
Now add in sugar, ground masala and mix well.
Cook for 5 mins till is done. Remove it to a serving bowl.
Heat oil, add in mustard seeds and curry leaves and let it sizzle for a min.
Pour this over the pachadi and mix well.
Serve.
 PUMPKIN SAMBAR RECIPE

Preparation Time : 10 mins

Cooking Time : 40 to 45 mins
Serves : 4 to 5
Ingredients:
Toor Dal / Tuvaram Paruppu – 1/2 cup
Water – 2 cup
Turmeric Powder / Manjal Podi – 1 tsp
For Sambar:
Pumpkin – 1/2 a small one cubed
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry Leaves – a sprig
Onion – 1 large peeled and sliced
Green chillies – 2 slit
Coriander Powder / Malli Podi – 2 tblspn
Chilli Powder – 2 tsp
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Sugar / Jaggery – 1/2 tsp
Tamarind Pulp – 2 tblspn or to taste
Water as needed
Method:
Take dal, water and turmeric powder in a cooker. Cover and pressure cook for 3 whistle. Simmer
for 5 mins. Turn off the cooker and let the steam escape all by itself. Open and mash the dal well.
Set aside.
Heat oil in a pot. Add in mustard, cumin, curry leaves and asafoetida. Saute for a min.
Add in onions, green chillies. Saute this till light golden.
Add in chopped pumpkin and mix well.
Add in some salt and sugar, Mix well.
Add in all spice powder and mix well.
Add in cooked dal, tamarind pulp and some water to thin the sambar. Mix well.
Bring this to boil, simmer for 5 to 8 mins.
Serve.
 PUMPKIN THEEYAL
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 4 to 5

Ingredients:
Pumpkin – 500 grams chopped with peel on
Water as needed
Salt to taste
Tamarind pulp – 2 tblspn

For Masala:
Coconut – 1 cup
Dry Red Chilli – 5
Coriander powder / Coriander seeds – 3 tblspn
Oil – 1 tblspn

For Seasoning:
Oil – 1 tblspn
Shallots / Sambar Onion / Chinna Ulli – 3 sliced
Fenugreek Seeds / Methi / Vendayam – 1 tsp

Method:
Heat oil in a kadai/ Add in dry red chillies and coriander seeds(if using) in the oil and fry till
golden. Now add in coconut and roast till dark golden. If you didn’t use coriander seeds add in
coriander powder once the coconut turned golden and mix well. Switch off the heat and take this
mix in a blender, add in water and make into a smooth puree.
Now in a kadai add in chopped pumpkin and this ground puree. Pour in required water, tamarind
pulp, and salt to taste. Mix well.
Bring it to a boil and simmer the flame. Cook for 20 to 30 mins till the gravy is thick and cooked.
Now make seasoning by heating oil and frying sliced shallots and fenugreek seeds. Mix well. Pour
this over the curry and mix well.
Serve this over rice.
 POOSANIKAI KOOTU KARI
Soaking Time : 8 hours or overnight for cowpeas
Preparation Time : 20 mins (Cooking cowpeas)
Cooking Time : 30 – 35 mins
Serves – 4 to 5

Ingredients:
Pumpkin – 4 cup cubed
Cowpeas/Vanpayar/Thatta Payir/Karamani/PerumPayir – 1 cup
Green Chilli – 1 slit
Salt to taste
For Grinding:
Coconut – 1 cup grated
Dry Red Chillies – 5
Turmeric Powder / Manjal podi – 1 tsp
Garlic – 4 cloves
Cumin Seeds / Jeerakam – 1 tsp
Coriander powder – 1 tblspn
For Seasoning:
Coconut Oil – 2 tblspn
Mustard Seeds / Kaduku – 1tsp
Cumin Seeds / Jeerakam – 1 tsp
Method:
Wash and soak cowpeas overnight. Take cowpeas in a pressure cooker and cover with water.
Pressure cook it for 3 whistle and simmer for 5 mins. Switch off the flame and let the steam go all
by itself. Now cow peas are done.
Take all the ingredients given for grinding in a mixer and add some water to it and make into
smooth paste. Set this aside till use.
Take pumpkin, green chilli and salt in a kadai. Cover with water and bring it to a boil. Cover the
pan and let it simmer for 10 mins till the pumpkin is half cooked.
When the pumpkin is half cooked, add the cooked cowpeas and mix well. Simmer for 5 more mins.
Now add in the grinded coconut masala and mix well.
Let this cook for 10 mins till it gets thick.
Now make the seasoning. Heat oil in a small pan. Add all the seasoning ingredients once the oil is
hot. Let this sizzle for few mins.
Pour this over the curry and mix well.
Serve with rice and curry.
 POOSANIKAI PULI KULAMBU RECIPE
Preparation Time : 10 mins
Cooking Time : 35 mins
Serves: 4

Ingredients:
Pumpkin – 3 cups peeled and cubed
Oil – 3 tblspn
Mustard seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Asafoetida / Hing / Kaya podi – a pinch
Curry leaves – 2 sprig
Shallots / Sambar Onion – 10 peeled
Tomato – 1 large chopped
Chilli powder – 1 tblspn
Coriander powder – 2 tblspn
Turmeric powder – 1 tsp
Rice Flour – 1 tblspn
Water as needed
Tamarind Pulp – 2 tblspn
Salt to taste
Sugar – 1 tsp

Method:
Heat oil in a kadai. Add in mustard, urad dal, asafoetida, and curry leav es.
Now add in shallots, tomatoes and saute for 3 mins or so.
Add pumpkin and saute for 4 to 5 mins, till it is well browned.
Add in the spice powders and saute well.
Now add in rice flour and mix it through.
Add in water, tamarind pulp, salt and sugar and mix well. now simmer this whole thing for 10 mins.
Serve.
 POOSANIKAI PORIYAL RECIPE

Preparation Time : 5 mins

Cooking Time : 20 mins
Serves: 4

Ingredients:
Pumpkin – 4 cups peeled and cubed
Oil – 2 tblspn
Mustard Seeds / Kadaku – 1 tsp
Urad Dal / Ulundu Paruppu – 1 tsp
Curry leaves a handful
Asafoetida / Hing / Kaya Podi a pinch
Salt to taste
Red Chilli Powder to taste

Method:
Heat oil in a pan, add in mustard, urad dal, curry leaves and hing. Let this sizzle.
Add in pumpkin, salt and toss well. Cover and simmer the pan. Cook till pumpkin is done.
Now add in red chilli powder and mix well. Cook for few more mins.
Serve.
 SWEET & SOUR PUMPKIN CURRY RECIPE
Preparation Time :5 mins
Cooking Time : 20 to 25 mins
Serves: 3 to 4

Ingredients:
Pumpkin – around 3 cups peeled and cubed
Oil – 2 tblspn
Cumin Seeds / Jeeragam – 1 tsp
Salt to taste
Sugar – 2 tsp
Amchoor Powder / Dry Mango Powder – 2 tsp or to taste
Roasted Cumin Powder – 1.5 tsp
Black Pepper Powder – 1 tsp
Coriander leaves a handful

Method:
Heat oil in a kadai. Add in cumin and let them sizzle.
Add in pumpkin and toss well in oil. Add in salt and sugar and mix well. Cover and cook on a low
heat for 10 to 15 mins till pumpkin is cooked. It has to be cooked but still it has to hold its shape.
Now add in amchoor, roasted cumin powder and pepper powder. Mix well.
Finally add in coriander leaves and mix well.
Serve this with rice, roti or poori.
 SRILANKAN PUMPKIN CURRY

Preparation Time : 10 mins

Cooking Time : 30 mins
Serves – 4 to 5

Ingredients:
Pumpkin – Get the small one
Shallots / Sambar Onion – 4 sliced thinly
Green Chilli – 2
Cinnamon / Pattai – 1 small stick
Fenugreek Seeds / Methi – 1 tsp
Turmeric powder / Manjal Podi – 1tsp
Pepper Powder – 1 tsp
Chilli powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Thin Coconut Milk – 2 cup
Thick Coconut Milk – 1 cup

For Grinding:
Garlic – 3 cloves
Mustard Seeds / Kaduku – 1 tsp

Pictorial:
Take all the ingredients except the grinding stuff in a pot and bring it to boil.
Cover and simmer for 10 mins untill the pumpkin is half cooked.
Now take garlic and mustard in a blender or mortar and pestle and crush them.
Add them to the curry and cook for 10 more mins.
Add coconut milk and bring again to a boil. Switch off the flame and serve with rice.
 STIR-FRIED PUMPKIN RECIPE

Preparation Time : 5 mins

Cooking Time : 15 mins
Serves: 4

Ingredients:
Onion – 1 large chopped finely
Pumpkin – 4 cups peeled and chopped finely
Oil – 2 tblspn
Salt to taste
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Dessiccated Coconut – 1 cup

Method:
Heat oil in a kadai, add in onions and pumpkin and toss well. Season with salt and turmeric powder.
Now mix this well and cook on a low heat covered for 5 to 8 mins till pumpkin is cooked.
Add in chilli powder and mix well.
Add in desiccated coconut and toss well. Cook this on high heat for 5 mins so the coconut coats the
pumpkin well.
Serve.