Monday, November 11, 2019



Pumpkin is one of those vegetables that have inherent health benefits. This article in the prestigious WebMD site gives us details of the many health benefits provided by pumpkins. I was encouraged to use more of pumpkins in my preparations after reading this article.

Elsewhere in this blog, you will find recipes for dishes made with pumpkins such as Mathanga Pullinkari from Kerala, Red Pumpkin Soup, and Yellow Pumpkin Kootu.

Today's recipe is for a side dish made with pumpkin and sesame seeds commonly made in Tamilnadu. This has been adapted from Paringikai Ellu Kari or Pumpkin Sesame Curry by Kannamma Cooks.

We had this for lunch a couple of days ago and were very impressed with the taste. They have suggested the use of sesame oil but I made it with regular cooking oil.

  • Pumpkin, 400 gms
  • Cumin Seeds, 1/4 tsp
  • Byadgi Dry Red Chillies, 2
  • Curry Leaves, 1 sprig
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tbsp
For the Coconut Sesame Masala:-
  • Fresh Coconut Gratings, 1/4 cup
  • White Sesame Seeds, 2 tbsp
  • Byadgi Dry Red Chillies,  2
  • Cumin Seeds, 1/4 tsp


Wash, peel and cut the pumpkin into bite- sized pieces after discarding the core and the seeds. Keep aside.
Grind together the fresh coconut gratings, sesame seeds, dry red chillies, and cumin seeds, adding 1/2 cup of water to form a coarse paste. Keep this coconut sesame masala aside. 
Heat oil in a thick-bottomed pan and on medium heat add the cumin seeds and when they sizzle add the curry leaves and the pumpkin pieces
To this, add the turmeric powder, salt and 1/2 a cup of water
Cook covered on medium heat till the pumpkin gets done ( about 6-7 minutes)
As pumpkins get cooked fast, make sure they don't get overcooked
Now add the ground Coconut Sesame masala,  mix well and let it simmer for a few minutes
Serve hot with steamed rice

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