Pumpkin Kalasu | How to make Pumpkin Kalasu

By shridevi thirumalesh  |  23rd Nov 2015  |  
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  • Pumpkin Kalasu, How to make Pumpkin Kalasu
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

19

0





About Pumpkin Kalasu Recipe

Kalasu is traditional recipe from the southern region of Karnataka. Little sweetish curry tastes well with hot steamed rice.

Pumpkin Kalasu

Ingredients to make Pumpkin Kalasu

  • pumpkin -Cut into medium sized pieces -2-3 cups
  • Grated coconut : 1-1 1/2 cups
  • chickpea Black : 1/2 cup
  • salt : According to taste
  • jaggery powder : 1 table spoon
  • Green chilles : 1-2 Nos
  • cumin seeds : 1 spoon
  • turmeric powder : 1/2 spoon
  • tamarind : 1/4 lemon sized
  • mustard seeds : 1/2 spoon
  • Cooking oil : for tempering
  • curry leaves

How to make Pumpkin Kalasu

  1. Soak chickpeas in water for 4-5 hours.
  2. Pressure cook soaked chickpea.
  3. Cook pumpkin with little water & mix with cooked chickpea. Make sure that pumpkin pieces are not overcooked.
  4. Grind coconut, green chillies, cumin seeds,turmeric powder , pinch of salt & tamarind to smooth paste with little water.
  5. Add the coconut paste to cooked pumpkin, add chickpeas & mix well.
  6. Add jaggery & salt according to your taste. Bring to boil.
  7. Heat oil in pan, when mustard seeds start spluttering, add curry leaves. Add this tempering to sweet pumpkin curry.

My Tip:

Cook pumpkin with little care, since pumpkins are so soft once cooked . They will just get mashed up, if over cooked. Even white chickpea can be used. The curry is on little sweeter side , hence only 1 or 2 chillies are used.

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