Ingredients
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250 gms Pumpkin
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2-3 big size Shallots
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few Curry leaves
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2 tbsp oil
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few Mustard seeds
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For masala:-
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2 tbsp Fresh grated coconut
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1/4 tspn Turmeric powder
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1 small Garlic clove
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1 large green chilli
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1/2 tspn cumin seeds
Directions
During the early days of the Atlantic trade, India began receiving its first pumpkin gourds, which are now well-known throughout Indian states.
Pumpkin is a type of winter squash that is native to North America and particularly popular around Thanksgiving and Halloween. We have most commonly seen this vegetable celebrated throughout this most popular festival around the globe.
How it came to India ? especially, how South Indians cracked the amazing recipes that have evolved with age-old traditions is something unbelievable! I mean, I have had pumpkin recipes from different countries’ cuisines, but I am grateful that our ancestors have passed down this amazing recipe to us that people of any age group can rely on today. It’s a recipe that can be prepared in just 15 minutes, and I guarantee that.
So if you are someone like me who wants a soulful dish under 15 minutes: Working people, busy nutrition-conscious mothers, Got kids and age-old at home, recovering from sickness, dieting person, food explorer, etc and what not? Definitely this is for you! … for anyone who has tried doing this recipe after having read it here, please share your recipe with us @monisha_sd, and you will be featured on our various social media platforms. If you love plain rice or regular ones, then you might definitely find this interesting. These dishes are most commonly observed in top restaurants’ authentic menu lists.
Recipe: (Nellai style)
Firstly, let me tell you that there are two commonly seen pumpkins in the market on a regular basis. I am talking about India. So the yellow ones are good for sauteing and having with chapati/puri. The orange one is the sweet one and has a great, strong, tempting aroma that can be used for preparing a dish to have alongside rice. We can also notice miniature whole pumpkins in the market, and they can be used irrespective of the choice of your dish.
- 250 grams of orange pumpkin serves enough for me and my family of 3 members.
- Shallots will be great; if not, just chop onions of a very small size.
- We aren’t looking for too much onion here, so just a couple of spoons should do. Curry leaves, a fresh handful, are a must.
- In a pan with oil and tiny mustard seeds to splutter add the onions and curry leaves. Sauté and add the pumpkin.
- Pumpkin cut size can be of your choice; I keep it a medium-big. I especially enjoy cooking it in natural cookware such as stone pots or clay pots, which add an extra touch of flavor to the dish.
- Add salt and cover to cook. In a blender jar, add fresh grated coconut, green chili, turmeric powder, a tiny clove of garlic (not too strong , not too mild), and cumin seeds.
- Blend to a fine coarse. Add it when the pumpkin is half cooked. Cover and cook, and remove from heat in just minutes, as cooking in a clay pot just requires 10-13 minutes for this recipe when all ingredients are fresh.
- When the heat is reduced to half so as to prevent the curd from curdling, this is when we add the buttermilk to this curry and call it “poosani moru kootu” in Tamil.
- Adjust salt. Serve with hot rice. Pickle and papad are the best go-to side dishes. We can also top it up with any stir-fried beans, like broad beans, French beans, or cluster beans. Long beans are my favorite. Etc.
My recipes are straight from my kitchen and i love to have meals with my friends. i love to cook and serve for them. So i believe sharing this article virtually with all those who are like my friends who just enjoy my home cooked meals. Find out more recipes here like, Tamilnadu style simple sunday thali, comfort food recipes, etc.
