Pumpkin Kalasu | How to make Pumpkin Kalasu

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Byshridevi thirumalesh
Created on 23rd Nov 2015
  • Pumpkin Kalasu, How to make Pumpkin Kalasu
  • Pumpkin Kalasu | How to make Pumpkin Kalasu (5 likes)

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  • By shridevi thirumalesh
    Created on 23rd Nov 2015

About Pumpkin Kalasu

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

Pumpkin Kalasu, a deliciously amazing recipe to treat your family members. This recipe of Pumpkin Kalasu by shridevi thirumalesh will definitely help you in its preparation. Surprisingly the preparations for Pumpkin Kalasu can be done within few minute. Isn't it interesting. Also, the time taken for cooking Pumpkin Kalasu is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Pumpkin Kalasu can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Pumpkin Kalasu is just too tempting. Cooking Pumpkin Kalasuat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Pumpkin Kalasu is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPumpkin Kalasu from Better Butter.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
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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