Pumpkin Kalasu | How to make Pumpkin Kalasu

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By shridevi 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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    Rate It!
  • 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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Pumpkin Kalasu has always been everyone's favourite. This recipe by shridevi thirumalesh is the perfect one to try at home for your family. The Pumpkin Kalasu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pumpkin Kalasu is few minutes and the time taken for cooking is 20 minutes. This is recipe of Pumpkin Kalasu is perfect to serve 4 people. Pumpkin Kalasu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pumpkin Kalasu. So do try it next time and share your experience of cooking Pumpkin Kalasu by commenting on this page below!

  • 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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