This sweet pumpkin curry is the perfect vegetarian dish to enjoy with rice in case you are tired of having the good old sambar and pulissery. Here is how to make sweet pumpkin curry.
Preparation
300 gms pumpkin
2 cups water
Lemon sized ball of tamarind (soaked in water)
1 tbsp jaggery
Salt as required
½ tsp turmeric powder
1 tsp chilli powder
Half coconut (grated)
½ tsp cumin
4 cloves garlic
1 tbsp coconut oil
1 tsp mustard seeds
1 shallot
2 dried chillies
Curry leaves
¼ tsp asafoetida powder
Preparation
Cut the pumpkin into small pieces; do not peel the skin
Boil 2 cups water and add the pumpkin pieces, tamarind water, jaggery, turmeric powder, chilli powder and salt into it
Cook with the lid on
Grind the grated coconut with cumin and some water
Add the coconut paste into the cooked pumpkin mixture
Mix well
When the curry boils and thickens up, turn off the flame
Heat coconut oil in a pan and splutter mustard seeds
Sauté the shallot, dried chillies and curry leaves
Add some asafoetida powder as well
Add this tempering into the pumpkin curry
Mix well
Enjoy the sweet pumpkin curry with hot rice.
