Pumpkin Thalagam

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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Ingredients

How to Make Pumpkin Thalagam

  • Cook arbi in the pressure cooker.
  • Soak tamarind in warm water and extract juice. Alternatively, dissolve tamarind paste in warm water.
  • Heat pan and add oil.
  • When the oil is warm, add mustard seeds.
  • When it splutters, add asafoetida, curry leaves and pumpkin.
  • Saute for 5 seconds and add tamarind juice, turmeric powder and salt.
  • Let it boil till the pumpkin is nearly cooked.
  • Add more water if needed.
  • In the meantime, heat 1/2 tsp of oil in a pan and add rice, methi seeds, tuvar dal and red chillies.
  • Fry till the dal is golden brown in colour.
  • Let it cool and grind it along with the coconut.
  • When the pumpkin is nearly done, peel the arbi and add it to the boiling liquid.
  • Let it boil for 5 mins.
  • Then add the ground paste, coconut oil and jaggery.
  • Adjust salt as per taste.
  • After it boils for another 5 mins, switch off the stove and serve hot with rice.