YELLOW PUMPKIN DRY CURRY
In our South Indian cooking, we make many dishes with yellow pumpkins. These are highly nutritious and strong in Vitamin A and other vitamins but have a low calorie count. This gives them many health benefits.
Yellow Pumpkin is called Manjal Poosinikai or Parangikai in Tamil, Kaddu in Hindi, Sihi Kumbalkai in Kannada, and Duddhi in my mother tongue, Konkani.
I use yellow pumpkins in my menus from time to time. Elsewhere in this blog, you will find recipes for Yellow Pumpkin Kootu, Mathanga Pulinkari, and Ash Gourd Pumpkin Coconut Stew.
Today's recipe is for an easy to make yet delicious side dish. I have adapted this from Yellow Pumpkin Dry Curry from Rak's Kitchen.
You can either cube or slice the yellow pumpkin. I prefer to slice them for this dish. The addition of coconut oil as the last step enhances the taste of the dish.
We enjoyed this as a side dish with steamed rice and rasam.
- Yellow Pumpkin, 200 grams,
- Turmeric Powder, 1/8 tsp
- Salt, to taste
- Coconut Oil, 2 tsp for drizzling at the end
- Fresh Coconut Gratings, 1/4 cup
- Byadgi Red Chillies, 3
- Cumin Seeds, 3/4 tsp
- Small Onions, 4, peeled and roughly chopped
- Mustard Seeds, 1/2 tsp
- Urad Dal, 1 tsp
- Curry Leaves, a few
- Oil, 1 tbsp
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