Pumpkin Curry with roasted Coconut | How to make Pumpkin Curry with roasted Coconut

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By usha balagopal
Created on 25th Sep 2015
  • Pumpkin Curry with roasted Coconut, How to make Pumpkin Curry with roasted Coconut
Pumpkin Curry with roasted Coconutby usha balagopal
  • Pumpkin Curry with roasted Coconut | How to make Pumpkin Curry with roasted Coconut (37 likes)

  • 0 reviews
    Rate It!
  • By usha balagopal
    Created on 25th Sep 2015

About Pumpkin Curry with roasted Coconut

This dish is also known as 'pullingary'.

Pumpkin Curry with roasted Coconut is a popular aromatic and delicious dish. You can try making this amazing Pumpkin Curry with roasted Coconut in your kitchen. This recipe requires few minutes for preparation and 45 minutes to cook. The Pumpkin Curry with roasted Coconut by usha balagopal has detailed steps with pictures so you can easily learn how to cook Pumpkin Curry with roasted Coconut at home without any difficulty. Pumpkin Curry with roasted Coconut is enjoyed by everyone and can be served on special occasions. The flavours of the Pumpkin Curry with roasted Coconut would satiate your taste buds. You must try making Pumpkin Curry with roasted Coconut this weekend. Share your Pumpkin Curry with roasted Coconut cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like usha balagopal for inputs. In case you have any queries for Pumpkin Curry with roasted Coconut you can comment on the recipe page to connect with the usha balagopal. You can also rate the Pumpkin Curry with roasted Coconut and give feedback.

  • Prep Time0mins
  • Cook Time45mins
  • Serves2People
Pumpkin Curry with roasted Coconut

Ingredients to make Pumpkin Curry with roasted Coconut

  • 1 cup - grated coconut
  • 1 tsp - chopped onions
  • 1 tbsp - coriander seeds (whole)
  • 1/2 tsp - fenugreek
  • 1/2 tsp - chilly powder
  • 1/2 tsp - turmeric powder
  • 2 tsp - oil
  • Few curry leaves
  • Salt to taste
  • 1 cup - diced pumpkin (yellow)
  • To Garnish:
  • 1 tbsp - chopped onions
  • 1 - red chilly
  • 1/2 tsp - mustard seeds
  • Few curry leaves
  • tamarind paste - 1 tsp

How to make Pumpkin Curry with roasted Coconut

  1. Add some oil in a pan, add the coconut. Stir fry for a few minutes. Add the onions. Fry till golden brown. Keep the flame low so that the coconut does not burn.
  2. Add the next four ingredients at regular intervals. Fry and keep aside. Add the chilly powder and turmeric after the pan is taken off the fire.
  3. Boil the chopped pumpkin with two green chillies (slit lengthwise) in 2 cups of water till well cooked.
  4. Grind the fried mixture to a very fine paste, adding the required amount of water.
  5. Mix the ground mixture into the boiled pumpkin and let it simmer on a low flame. Add the tamarind pulp and salt to taste. Mix well. Remove from the fire and keep aside.
  6. Heat 1 tsp of oil in a pan, add the onions & fry till golden brown. Next add the red chilly, curry leaves and mustard seeds. Pour the pumpkin curry into the pan once the mustard seeds have spluttered.
  7. Serve hot with rice.
My Tip: The grated coconut should be fried on a low flame to an almost golden brown colour before adding the chopped onions.

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