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This South-Indian style pumpkin curry is one of the most comforting recipes – it is spicy, aromatic, mouth-watering and packed with flavour.
What is so special about this Pumpkin curry?
This recipe is very special and close to my heart as it is my mom’s recipe. It takes me back to my childhood days when she would make this, and the irresistible aroma would linger around, tempting everyone at home. The secret lies in the freshly made spice paste – it has the warmth of chillies, the robust flavour of onions, garlic, tomatoes and aromatic spices, cooked in a delectable yoghurt-based sauce.
This pumpkin curry pairs perfectly with fresh rice. It is a very satisfying, delicious and cosy curry any time of the year.
You can use any variety of pumpkin or squash to make this curry. Just make sure to adjust the cooking time according to the type of pumpkin/squash and how large the pieces are cut into. All spices in this recipe are commonly used in Indian households and are available in major supermarkets worldwide or Indian grocery stores.
You could substitute yoghurt with coconut milk for a vegan and dairy-free option.
Ingredients required to make pumpkin curry
How to make this South Indian-style pumpkin curry
- Start by making the spice paste
Toast the shredded coconut until light brown and let it cool. Next, fry the cumin seeds, coriander seeds, black peppercorns, curry leaves and dry Kashmiri red chillies in sesame oil.
Sesame oil adds a deep, rich, nutty flavour to the pumpkin curry, upgrading the overall taste.
Add onion, garlic and salt. Sauté till the onions are translucent. Add tomatoes and lime juice. Cook till the tomatoes are mushy. Turn off the heat. Add toasted coconut and let the mixture cool.
Transfer to a small blender and blend till smooth. We will use this as the curry base.
- Make the curry
Heat sesame oil in the same pan and add some mustard seeds. Once they crackle, add the curry leaves and dry red chillies. Sauté for 1-2 minutes, and then add pumpkin cubes, rasam powder, turmeric and coconut sugar. Keeping the flame very low, add yoghurt and water. Stir continuously for 2 minutes to make sure the yoghurt does not split.
To this, add salt, spice paste and water. Cover and let it simmer for 20 to 30 minutes until the pumpkin cubes are well-cooked but not mushy.
Garnish with fresh coriander and serve with rice.
FAQ:
What variety of pumpkin should I use?
You can use any variety of pumpkin or squash to make this curry. Just make sure to adjust the cooking time according to the type of pumpkin/squash and how large the pieces are cut into.
Can I use any other oil instead of sesame oil?
Yes. You can use sunflower oil or coconut oil, but it will lack the robust taste of sesame oil. The pumpkin curry will still be delicious, nevertheless.
Can I use ground spices instead of whole?
Yes, you can.
More curry recipes
Pumpkin curry (South Indian style)
Ingredients
Spice paste
- ½ cup unsweetened shredded coconut
- 1 tablespoon sesame oil
- ½ teaspoon cumin seeds
- 1 tablespoon coriander seeds
- ¼ teaspoon black peppercorns
- 3 dry Kashmiri red chillies broken into 1-inch pieces
- 8 to 10 curry leaves*
- 2 whole garlic cloves peeled
- 1 medium-sized onion finely chopped
- 1 teaspoon salt
- 2 tablespoon lime juice
- 3 medium-sized tomatoes finely chopped
- ½ cup water
Curry
- 1 tablespoon sesame oil
- 1 teaspoon mustard seeds
- 2 dry Kashmiri red chillies
- 7 to 8 curry leaves*
- 1 medium-sized pumpkin skin peeled and flesh cut into 1-inch cubes
- 2.5 tablespoon yoghurt sub with water for a dairy-free version + 1.5 cup water
- 1 teaspoon rasam powder**
- ½ teaspoon ground turmeric
- 1 teaspoon coconut sugar
- ½ cup water
To garnish
- fresh coriander finely chopped
Instructions
Toast shredded coconut:
- Heat a small pan over low heat and toast the shredded coconut until it turns light brown. Stir continuously to ensure it doesn’t burn.
- Transfer the toasted coconut to a small bowl.
Spice paste:
- Heat sesame oil in a large non-stick wok over medium heat. Add the cumin seeds, coriander seeds, black peppercorns, curry leaves and dry Kashmiri red chillies. Fry for a minute until fragrant. Be careful not to burn them.
- Add onions, garlic and salt. Sauté for 3 to 4 minutes, stirring frequently.
- Add tomatoes and lime juice. Mix well and cook for another 3 to 4 minutes until the tomatoes are mushy. Turn off the heat, add the shredded coconut and let the mixture cool.
- Add water and blend until smooth, scraping sides down as needed.
Curry:
- Heat sesame oil in the same wok over medium heat. Add mustard seeds and wait till they crackle.
- Add the curry leaves and dry red chillies. Sauté for 1-2 minutes, stirring frequently.
- Add pumpkin cubes and stir to coat. Add rasam powder, turmeric and coconut sugar. Cook for 2 minutes on low flame. Then add the yoghurt + water mixture and mix well. It is important to stir well to prevent the yoghurt from splitting.
- Add salt and spice paste. Dilute the curry by adding water and stir well.
- Cover with a lid and simmer for 20 to 30 minutes until the pumpkin cubes are well-cooked but not mushy.
- Garnish with fresh coriander and serve with rice.
- Store cooled leftovers in the fridge for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stove. Add more water as needed to rehydrate.
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