Dec 3, 2009

Pumpkin Dry Curry

This curry is something I tried from Raks Kitchen. It is similar to mathan thoran we make in my mom's place except for the fact that we have to add onion in this recipe. Here goes the recipe.


  1. Pumpkin - 1 1/2 cups (chopped into cubes)
  2. turmeric powder - 1/2 tsp
  3. Salt to taste
  4. coconut - 1 1/2 tbsp
  5. Red chillies - 3 (acc to taste)
  6. Green chillies - 1 (acc to taste)
  7. Cumin - 1 tsp
  8. Pearl Onion - 5 or 6
  9. Oil - 2 tsp
  10. Mustard seeds - 1 tsp
  11. Red chillies - 1
  12. asafoetida powder - a pinch
  13. Curry leaves - to garnish
Pre heat oil in a pan, splutter mustard seeds and fry red chillies and asafoetida powder and add the pumpkin and saute for few minutes. In the mean time, grind, red chillies, pearl onion, coconut and cumin into a fine paste. Now add the ground paste to the pumpkin, add salt, turmeric powder and sprinkle water little bit and cover the pan with a lid. Let it cook for few minutes. When everything is mixed with pumpkin and the pumpkin is fully cooked, turn off the stove. By this time, the water should be evaporated fully and it should have become a dry curry. Garnish it with curry leaves

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