Pumpkin Curry with Tamarind

    Pumpkin Curry with Tamarind


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    Sour tamarind is perfectly balanced by the sweetness of pumpkin in this curry recipe that hails from Kerala, Indian. Serve with white rice and naan.

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon cumin seeds
    • 1 teaspoon ginger garlic paste
    • 2 green chillies, finely diced
    • 5-6 curry leaves
    • 2 medium onions, finely diced
    • 1 tablespoon powdered coriander
    • 1 teaspoon red chilli powder
    • 1/2 teaspoon powdered turmeric
    • 2 cups pumpkin, cut in small cubes
    • salt to taste
    • 1 1/2 cup water
    • 1 teaspoon tamarind paste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a deep pan. Add mustard seeds and let splutter. Add cumin, ginger garlic paste, green chilli, curry leaves and onion and sauté well until onion starts turning golden brown.
    2. Next, add coriander powder, red chilli powder and turmeric powder. Stir well for a minute and add pumpkin, salt and 1 cup water. Simmer, covered, on low heat until pumpkin is almost done.
    3. When almost done, add tamarind paste and the 1/2 cup water remaining. Cook uncovered until done and all water is absorbed.

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