Pumpkin curry recipe – South Indian style pumpkin kootu made with red pumpkin, lentils, coconut, spices & curry leaves. This curry tastes delicious and is also super easy to make. It needs only pantry staples & goes so well with plain rice or roti. This is a no onion & no garlic recipe. So it is usually prepared for a meal during festivals.
Though pumpkin is a seasonal vegetable it is available all-round the year. It is a low calorie veggie and is nutrient rich. In Indian cuisine, pumpkin is used to make a lot of dishes like curry, halwa, paratha, pulusu, sambar and even kheer.
This recipe is my mom’s version of making kootu. We make kootu following this method with different veggies like ash gourd, mixed vegetables or any other gourd varieties.
So you can also make this dish with mixed veggies like carrots, beans and peas.
In South India, there are different ways of making kootu. The method I have shared here is very specific to our region. Usually dal is cooked to smooth and then the ground spice mixture is added to the veggies and dal.
But we make it with just the ground spice mixture. We do not cook dal and add to the dish. So this is much simpler and tastes very aromatic.
If you are new to cooking with pumpkin, then these details will help you.
I have used the red pumpkin here. It is called as gummadikaya in telugu, kaddu in hindi, parangikai in tamil. I have used a pumpkin like the one you see in the picture below. I suppose similar variety works well for this recipe.
You can also make the spice powder/ paste ahead and refrigerate. It keeps good for 3 to 4 days.
More pumpkin recipes
gummadikaya pulusu
gummadikaya pappu
pumpkin masala
pumkin halwa
Pumpkin payasam
Pumpkin curry recipe
Pumpkin curry recipe
Ingredients (1 cup = 240ml )
to roast and grind
- 1 tablespoon coriander seeds (daniyalu)
- ¼ teaspoon cumin
- 1 tablespoon chana dal (bengal gram)
- 1 tablespoon urad dal (skinned black gram)
- ¼ cup fresh coconut (substitute with coconut milk)
- 3 to 4 dried red chilies
- 1 inch cinnamon piece
for seasoning/tempering
- 1 Pinch hing /asafoetida
- 1 red chili broken
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 ½ tablespoon ghee or oil
other ingredients
- 2 cups pumpkin red, cubed / gummadikaya / kaddu
- 1 large tomato chopped finely
- ¼ teaspoon turmeric powder
- ½ to ¾ teaspoon salt (adjust to taste)
- ½ to 1 tablespoon tamarind paste (optional if needed)
How to make the recipe
Preparation
- On a low heat, dry roast red chilies, chana dal and urad dal till golden. Transfer to a plate.
- To the same pan add coriander seeds, cumin, cinnamon and lightly roast until fragrant.
- Don’t let them burn. Cool completely and powder these in a blender to a fine powder.
- To the same jar, add coconut along with little water and blend to a smooth paste. If you do not own a powerful blender, let the mixture soak for about 30 minutes in water and make a fine paste.
How to make pumpkin curry
- Heat a pan with ghee or oil on a low flame.
- Add mustard, cumin and red chili. When they begin to splutter, add curry leaves and hing. Set aside little of this seasoning for garnishing. I set aside few curry leaves and red chili along with very little mustard and cumin.
- Add tomatoes, salt and turmeric. Fry the tomatoes till they turn soft, mushy and dry. If needed cover and cook, you can even sprinkle little water if your tomatoes are hard.
- Next add pumpkin cubes and fry stirring for about 2 to 3 minutes. Ensure the tomatoes turn completely mushy and dry before adding pumpkin.
- Pour 1 to 1½ cups of water to the pan and bring it to a boil.
- Add the ground paste & mix well.
- Cook it on a low flame till the pumpkin is cooked. If needed you can cover and cook. Don’t overcook, pumpkin turns mushy. Keep stirring, the mixture tends to stick at the bottom due to the dals.
- Add tamarind and mix well. Check the salt and tang. If you like to have it sour you can add more tamarind paste, but I did not use.
- Transfer pumpkin curry to a serving bowl and garnish with the curry leaves and broken red chilies.
NUTRITION (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Rachele Gianfranchi says
Clear, we’ll described, in a step by step process and with fine pictures. Thank you from a non-Indian for your help in making us appreciate Indian food!!
swasthi says
Hi Rachele Gianfranchi,
You are welcome! Hope you enjoy the curry
Louella Nigli says
Tried out the Pumpkin curry. It was simply delicious. Thanks Swasthi
swasthi says
Hello Louella Nigli,
You are welcome. Glad you liked the pumpkin curry. Thank you!
🙂
Zanna says
This dish is the kind of delicious that has everyone asking for more, but it’s so easy we can just relax & enjoy in the kitchen. I make it every time I have pumpkin. Even with sweet potato it comes out good. Thank you for a favourite recipe! <3
swasthi says
Hi Zanna,
You are welcome! Glad you like it. Oh yes! sweet potatoes would be nice. I also make this with mixed veggies. Turns out great. Thanks for the comment!
Swapna Shah says
Absolutely lip-smacking, thank you so much!
swasthi says
Welcome Swapna
Wardah says
Hey, which is the best blender to make coconut based paste?
swasthi says
I use ultra, national panasonic & Morris blenders. Morris is just a 40 $ product and works well for any kind of paste. Thanks for visiting.
Anu says
Lovely recipe. It came out very well. Loved it a lot.
swasthi says
Thanks Anu
Sari says
Excellent, I loved this one!!! Didn’t have coconut, so I used thin coconut milk instead of water. My curry was very tasty!
swasthi says
Thanks Sari for the feedback. Appreciate your effort to share with us how the food turns out. Have a good day
saras says
Fantastic gravy!! looks yummm
indu srinivasan says
delicious finger licking gravy.
Suja Manoj says
Yummy curry,perfect with rice
Vimitha says
Never tried any dish with pumpkin. Looks so creamy and yum
veena says
this looks amazing.. Love the flavour…