YELLOW PUMPKIN GOJJU

 YELLOW PUMPKIN GOJJU

Yellow Pumpkins are called "Sihi Kumbalkai" in Kannada. We call this Duddhi in my mother tongue, Konkani, and Kaddu in Hindi.

They are rich in antioxidants and vitamins. This article in the Ayushakti website speaks of the Seven Amazing Health Benefits of Yellow Pumpkin. 

Elsewhere in this blog, you will find recipes for dishes with Yellow Pumpkin such as:-

• Yellow Pumpkin Chutney
• Yellow Pumpkin Dry Curry 
• Yellow Pumpkin Kootu

Today's recipe is for a side dish made with yellow pumpkin which has been adapted from Sihi Kumbalkai Gojju by "Simpleallagi Ondu Aduge", a popular Kannada cookery channel on YouTube. 

It does not call for the use of onion and garlic. Many may find this useful during days when they wish to avoid these ingredients.

Ingredients:-

• Yellow Pumpkin, 500 gms 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small gooseberry
• Jaggery, grated, 2 tsp, or to taste 
• Salt, to taste
• Oil, 1 and 1/2 tbsp 

To Be Ground To A Smooth Paste 

• Coconut Gratings, 3/4 cup
• Red Chillies, 6  ( 4 Byadgi + 2 Guntur) 
• Asafoetida, 1/4 tsp
• Fried Gram, (Hurigadle), 2 tsp 
• White Sesame Seeds, 2 tsp 
• Mustard Seeds, 1/2 tsp 

Method:-

Wash and peel the pumpkin and cut into bite sized pieces, discarding the core and seeds. Keep aside

Soak the tamarind in warm water and extract the juice. Keep aside. 

In a pan, first dry roast the white sesame seeds, then add and dry roast the red chillies ( 4 Byadgi + 2 Guntur)  

In a mixer jar, grind together the coconut gratings along with the dry roasted red chillies and sesame seeds with fried gram and mustard seeds to a smooth paste adding just the required amount of water 

Keep aside 

Heat oil in a thick- bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the asafoetida and curry leaves and sauté for a few seconds

Add the turmeric powder and the cubed pumpkin and sauté for about 2 minutes

To this add 1/4 cup of water and cover and cook on medium heat for 2-3 minutes stirring from time to time

(Remember that pumpkin gets cooked very fast) The pumpkin should get cooked yet remain firm

Add the tamarind juice,  the freshly prepared ground paste, salt and grated jaggery to taste and mix well 

Add 1 cup of water or as needed to get the desired consistency 

Mix well and bring to a boil 

Reduce heat and let it simmer for 1-2 minutes stirring from time to time 

Switch off the gas and transfer to a serving bowl 

Serve Yellow Pumpkin Gojju as a side dish with steamed rice or chapatis 

YELLOW PUMPKIN CHUTNEY

 YELLOW PUMPKIN CHUTNEY

In our South Indian homes, as we make idlis and dosas often, we need to have a battery of chutneys in order to avoid making the same chutney at all times/too frequently. In the old days, every chutney was invariably made with coconut but these days more and more chutneys have vegetables too so as to make them more healthy. 

It is also one way of pushing healthy vegetables that are not much sought after- into kids! 

Yellow Pumpkin is called Manjal Poosinikai or Parangikai in Tamil, Kaddu in Hindi, Sihi Kumbalkai in Kannada, and Duddhi in my mother tongue, Konkani.

It is well established that Yellow Pumpkin has numerous health benefits  being high in vitamins and minerals yet low in calories. 

Elsewhere in this blog, you will find recipes for chutneys made with vegetables such as:-

• Carrot Chutney
• Radish Chutney
• Red Bell Pepper and Tomato Chutney

Today's recipe is for a chutney made with Yellow Pumpkin which is quite delicious. This is commonly made in Mangaluru- Udupi region of my Home State of Karnataka.

We enjoyed this with dosas for breakfast. 

Ingredients :-

• Yellow Pumpkin, 250 grams
• Coconut Gratings, 1/3 cup
• Byadgi Red Chillies, 3
• Tamarind, size of a small marble
• Green Chilli, 1 
• Black Gram Dal (Urad Dal), 2 tsp
• Coriander Leaves, a handful
• Oil, 1 tsp 
• Salt, to taste

For The Seasoning:

• Mustard Seeds, 1/2 tsp
• Black Gram (Urad)  Dal, 1/2 tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, a few
• Oil, 1 tsp 

Method:-

Wash and peel the yellow pumpkin, discard the core and the seeds and chop the pumpkin into pieces

Remove the coriander leaves from the stems, wash and keep aside

In a pan, heat 1 tsp of oil and roast the Byadgi red chillies and urad dal together on medium heat till the dal changes colour 

Remove from the flame and allow it to cool 

Cook the pumpkin pieces in a vessel adding 1 cup of water till it becomes soft 

Allow it to cool

Grind together the roasted ingredients, coconut gratings, tamarind, green chilli, and coriander leaves along with the cooked pumpkin, and salt to taste, to a coarse paste without adding any water

Transfer this to a bowl

In a small pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the urad dal and sauté till it changes colour

Add the asafoetida and curry leaves and sauté for a few seconds

Pour this seasoning on to the Yellow Pumpkin Chutney

Serve with idli, dosa, rice or chapati 

YELLOW PUMPKIN DRY CURRY

 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.

Ingredients:-

• Yellow Pumpkin, 200 grams,
• Turmeric Powder, 1/8 tsp
• Salt, to taste
• Coconut Oil, 2 tsp for drizzling at the end 

To Be Ground To A Coarse Paste:-

• Fresh Coconut Gratings,  1/4 cup
• Byadgi Red Chillies, 3
• Cumin Seeds, 3/4 tsp
• Small Onions, 4, peeled and roughly chopped

For The Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves,  a few 
• Oil, 1 tbsp 

Method:-

Wash and peel the pumpkin, discarding the inner core and seeds, 

Slice the pumpkin into thin strips or cube them as per your preference. Keep aside 

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds, and baby onions on pulse mode adding 1/4 cup of water to a coarse paste . Keep aside.

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till it changes colour

Then add the curry leaves and sauté for a few seconds

To this add the sliced pumpkin and sauté for 1 minute

Add turmeric powder, salt and the prepared coarse paste and a little water and mix well

Cover and cook on medium heat for about 2-3 minutes till the pumpkin gets well cooked stirring from time to time 

(Take care to see it don't get overcooked as pumpkin gets cooked fast) 

Cook till the water evaporates completely

Lastly, drizzle with coconut oil

Serve Yellow Pumpkin Dry Curry as a side dish with steamed rice and rasam 

MATHANGA ERISSERY

MATHANGA ERISSERY

Today's dish is made with Yellow Pumpkin which is nutrient rich and is an excellent source of Vitamin A as per this article in Mayo Clinic Health System.

Elsewhere in this blog, you will find recipes using Pumpkin such as Red Pumpkin Soup, Yellow Pumpkin Kootu, and Mathanga Pulinkari.

In today's dish which is called Mathanga Erissery,  we make use of pumpkin, (which is called Mathanga in Malayalam) and Red Cowpeas (which are called Van Payar in Malayalam and Alasande in Kannada. We call this chawli in Konkani/Marathi.)

In Kerala cuisine, erissery is a thick side dish which is served as an accompaniment to rice. It is recommended that we use coconut oil as that is used in authentic Kerala cooking.

I have adapted this dish from Mathanga (Pumpkin) Van Payar Erissery from the Kothiyavunu blog.

We had this as a side dish with rice and enjoyed it immensely.

Ingredients:

• Mathanga (Yellow Pumpkin), chopped, 1 cup 
• Red Cowpeas, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Salt, to taste

To Make A Ground Paste :

• Fresh Coconut Gratings, 1/2 cup 
• Cumin Seeds (Jeera), 1 tsp
• Green Chillies, 3-4
• Small Onions, 2

For Seasoning:-

• Mustard Seeds, 1 tsp
• Red Chilli, broken into half
• Curry Leaves, a few
• Coconut Oil, 2 tsp

For Garnishing :-

• Grated Coconut, 1/4 cup  
• Coconut Oil, 1 tsp 

Method:-

Wash and soak the red cowpeas for 6-7 hours or overnight
Drain out the water 

Pressure cook the red cowpeas with adequate water and a little salt for 2-3 whistles or till they get cooked. However, do ensure they do not get mushy or overcooked. Once the cooker cools, remove the cooked red cowpeas, drain the water and keep aside. 

Wash and peel the pumpkin, remove the core and seeds and chop the pumpkin

In a mixer, grind together the fresh coconut gratings, green chillies, cumin seeds and small onions to a smooth paste, adding just the required amount of water. Keep this ground paste aside. 

Cook the pumpkin pieces in adequate water in a pan along with turmeric powder, chilli powder, and salt till it is done

To this,  add the cooked red cowpeas and mash everything lightly
Next add the ground paste and mix thoroughly
Check for salt and bring to a boil

Heat 2 tsp of oil in a small pan and when it gets hot add the mustard seeds on medium heat
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds
Add this seasoning to the mathanga erissery

Heat 1 tsp of oil in the pan and fry the grated coconut till it becomes golden brown
Garnish the mathanga erissery with this fried coconut gratings

YELLOW PUMPKIN DRY CURRY

YELLOW PUMPKIN DRY CURRY

Have you come across people who now eat all vegetables which they hated as kids? My husband is one such. He never touched pumpkin, gourds and the like in his childhood but these days eats them quite cheerfully. This underscores my view that people (and children especially) dislike not the vegetable, but the way in which it is cooked. My hubby agrees with me now that dishes made with pumpkins can be tasty!

Besides, pumpkins are nutrient rich as shown in this article in the Mayo Clinic Health System.

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.

Yellow Pumpkin is called Parangikkai in Tamil, Kaddu in Hindi, Kumbalkayi in Kannada and Duddhe in my mother tongue, Konkani.

Today's recipe is adapted from Parangikkai Curry from the popular blog, Rak's Kitchen.

We tried this out the other day and enjoyed it very much with rice and rasam.

Ingredients:

• Yellow Pumpkin, cubed, 1 and 1/2 cup
• Turmeric Powder, 1/8 tsp 
• Salt, to taste 

To Be Ground To a Paste: 

• Fresh Coconut Gratings, 4 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, 3/4 tsp
• Small Onions, peeled, 4

For the Seasoning : 

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Curry Leaves, 1 sprig
• Oil, 2-3 tsp

Method:

Wash the pumpkin, and remove the skin and seeds. Cut the pumpkin into cubes. Keep aside

In a small mixer jar, grind together the fresh coconut gratings, red chillies, cumin seeds and small onions to a coarse paste using just the required amount of water. Keep aside.

Heat oil in a kadhai and when it gets hot, on medium heat add the mustard seeds, when they splutter add the urad dal and when it changes colour add the curry leaves and saute for a few seconds

Now add the cubed pumpkin and fry for 1 minute

Add turmeric powder, salt and the ground paste prepared earlier, and a little water. Mix well

Cook covered over medium flame for 4-5 minutes till the pumpkin gets done, stirring from time to time. Take care that it does not get overcooked as pumpkins tend to get cooked quickly. 

Once the pumpkin gets cooked and the water evaporates completely, remove the lid and cook the curry till the coconut mixture turns a golden brown
Switch off the gas and transfer the pumpkin dry curry to a serving bowl
Serve as a side dish to the main meal