Pumpkin Thalagam

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: medium

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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.