One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.
When I first thought of making this recipe, I was sure I want to have it with something spicy. I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂
Vegan note: You can use the coconut milk instead of milk.
Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam
- Pumpkin /Parangikai – 450 gms, cubed
- Milk – 1 cup
- Rice flour – 2 tsp
- Sugar – 1.5 tbsp
- Salt – to taste
Seasoning: - Coconut oil – 2 tsp
- Mustard seeds – 1 tsp
- Urad dal – ½ tsp
- Red chillies – 2
- Curry leaves – a sprig
- Asafoetida/ Hing – a pinch
Grinding: - Coconut – 2 tbsp
- Green chillies – 2
- Cumin seeds – 1 tbsp
- Blend the ingredients under grinding.
- Peel the skin, discard the seeds and chop pumpkin into small pieces.
- Boil ½ cup water and add the cubed pumpkin with some salt.
- Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
- Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
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