• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Veg Curry

Pumpkin curry recipe

By swasthi , on January 22, 2021, 35 Comments, Jump to Recipe

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.

Advertisement

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.

pumpkin-swasthisrecipes

More pumpkin recipes
gummadikaya pulusu
gummadikaya pappu
pumpkin masala
pumkin halwa
Pumpkin payasam

Pumpkin curry recipe

Advertisement

Pumpkin curry recipe

pumpkin curry made with ground spices and coconut in a kootu style. No onion and garlic are used. Makes a good side dish to accompany rice, chapathi, phulka or poori
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

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 (ceylon cinnamon or ¼ inch cassia)

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)
Advertisement

Instructions

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.
Advertisement

Notes

If you like your kootu to have a coarse texture then blend the mixture slightly coarse.
You can use 1/4 tsp ground ceylon cinnamon or 1 large pinch of ground cassia.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Pumpkin curry recipe
Amount Per Serving
Calories 190 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 19mg6%
Sodium 401mg17%
Potassium 738mg21%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 9g10%
Protein 5g10%
Vitamin A 7685IU154%
Vitamin C 115mg139%
Calcium 40mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share
Pin
Reddit
Tweet
Email
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


pumpkin curry recipe
Pumpkin curry recipe
WhatsApp
Share
Pin
Reddit
Tweet
Email

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe |…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Share Your Comments & Feedback: Cancel reply

Recipe Rating




Comments

  1. Advertisement
  2. Angelina says

    January 14, 2021

    Did something happen with the steps-by-step photos? I can’t see any!

    Love your recipes ❤️ Thank you for sharing them.

    Reply
    • swasthi says

      January 16, 2021

      Hi Angelina
      You are welcome! I don’t have the stepwise photos for this recipe. Will try to add them. Thank you so much!

      Reply
  3. Sandy says

    January 8, 2021

    Swasthi, second time I have cooked this and it is lovely – made it with the carrot and bean poriyals. Used coconut milk this time, last time with coconut pieces (frozen) and very happy with both – a keeper 🙂

    Reply
    • swasthi says

      January 10, 2021

      Glad to know Sandy
      Thank you!
      🙂

      Reply
  4. Kristel says

    December 7, 2020

    I tried out your Pumpkin curry recipe, Swasthi and my husband and kids quite liked it. Thanks for sharing such a wonderful recipe.

    Reply
    • swasthi says

      December 7, 2020

      Glad to know Kristel

      Reply
  5. Helis says

    November 14, 2020

    5 stars
    Love pumpkin in all forms and am grateful for this recipe!
    I’m not sure if it is always like that but I made it yesterday and today it tastes even better, the sharp chilly taste is not dominating… Or may it be that my western taste buds are not used to very strong chilly-spices yet 🙂
    Glove and cardamom are also good companions for pumpkin. If I’d like to add some to experiment next time, what amounts would you suggest to use?
    Thank you 🙏

    Reply
    • swasthi says

      November 16, 2020

      Welcome Helis,
      Hope you had a good time during Diwali. Yes may be because you are not used to the strong chilli flavor. Next time try using 1/4 to 1/3 teaspoon kashmiri red chilli powder in place of red chilies. Add it directly to the grinder. Yes 1 to 2 cloves and 1 green cardamom should be good enough. Hope this helps.
      🙂

      Reply
      • Helis says

        November 23, 2020

        Yes, sure it was helpful. Thank you! I did with additional spices with amounts that you suggested and it was very nice. Just the 1 inch cinnamon was probably too big in diameter and the taste was very strong. If I use ground cinnamon instead of stick then would it be around 1 level tsp? Thank you in advance 🙏

        Reply
        • swasthi says

          November 24, 2020

          Hi Helis,
          Try using Ceylon cinnamon and not cassia. 1 inch cassia will be too much. If using ground again it is the same. Use 1/4 tsp ground ceylon cinnamon or a large pinch of ground cassia. I will update it in my recipe.

          Reply
  6. SRINIVAS MEDICHARLA says

    September 21, 2020

    5 stars
    Good

    Reply
    • swasthi says

      September 22, 2020

      Thank you!

      Reply
  7. Prameela says

    September 13, 2020

    Am going to try this. Looks easy enough😀

    Reply
    • swasthi says

      September 13, 2020

      Yes give it a try!

      Reply
  8. Advertisement
  9. Bhrata says

    August 28, 2020

    5 stars
    I have never cooked pumpkin before so I tried to look online for a recipe and found yours. I like the telugu taste palate so I tried out your recipe. It turned out exceptionally well! Everything I was hoping for! Thanks a lot for sharing your recipe explaining so well!

    Reply
    • swasthi says

      August 28, 2020

      Welcome! Glad you liked it.
      Thank you

      Reply
  10. Rachele Gianfranchi says

    April 5, 2020

    5 stars
    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!!

    Reply
    • swasthi says

      April 6, 2020

      Hi Rachele Gianfranchi,
      You are welcome! Hope you enjoy the curry

      Reply
  11. Louella Nigli says

    November 14, 2019

    5 stars
    Tried out the Pumpkin curry. It was simply delicious. Thanks Swasthi

    Reply
    • swasthi says

      November 16, 2019

      Hello Louella Nigli,
      You are welcome. Glad you liked the pumpkin curry. Thank you!
      🙂

      Reply
  12. Zanna says

    September 28, 2019

    5 stars
    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

    Reply
    • swasthi says

      September 29, 2019

      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!

      Reply
  13. Swapna Shah says

    May 2, 2019

    5 stars
    Absolutely lip-smacking, thank you so much!

    Reply
    • swasthi says

      May 7, 2019

      Welcome Swapna

      Reply
  14. Advertisement
  15. Wardah says

    September 10, 2018

    Hey, which is the best blender to make coconut based paste?

    Reply
    • swasthi says

      September 10, 2018

      I use ultra, national panasonic & Morris blenders. Morris is just a 40 $ product and works well for any kind of paste. Thanks for visiting.

      Reply
  16. Anu says

    February 8, 2017

    5 stars
    Lovely recipe. It came out very well. Loved it a lot.

    Reply
    • swasthi says

      February 8, 2017

      Thanks Anu

      Reply
  17. Sari says

    November 5, 2015

    5 stars
    Excellent, I loved this one!!! Didn’t have coconut, so I used thin coconut milk instead of water. My curry was very tasty!

    Reply
    • swasthi says

      November 6, 2015

      Thanks Sari for the feedback. Appreciate your effort to share with us how the food turns out. Have a good day

      Reply
  18. saras says

    December 13, 2014

    Fantastic gravy!! looks yummm

    Reply
  19. indu srinivasan says

    December 12, 2014

    delicious finger licking gravy.

    Reply
  20. Advertisement
  21. Suja Manoj says

    December 12, 2014

    Yummy curry,perfect with rice

    Reply
  22. Vimitha says

    December 12, 2014

    Never tried any dish with pumpkin. Looks so creamy and yum

    Reply
  23. veena says

    December 12, 2014

    this looks amazing.. Love the flavour…

    Reply

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
SNACKS RECIPES
SWEETS RECIPES

Follow me on social media

Facebook

Like

Instagram

Follow

Pinterest

Follow

Twitter

Follow
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES

Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.