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Pumpkin Thalagam Recipe

Pumpkin Thalagam is a popular Indian Curries
Author :
 
On :
Friday, 26 May, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
medium
Servings :
Serves 5
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 lemon-sized ball - Tamarind
  • 1 tbsp - Tamarind paste
  • 1 cup - Pumpkin (chopped into 1-inch cubes)
  • 1 cup - arbi
  • 1 sprig - Curry leaves
  • 2 tbsp - oil
  • 1 tsp - mustard
  • 1/4 tsp - Asafoetida
  • 1/4 tsp - Turmeric powder
  • 1 tbsp - tur dal
  • 2 to 4 - Red Chillies (according to taste)
  • 1/4 tsp - Methi seeds
  • 1 tsp - raw Rice
  • 1/4 cup - grated Coconut
  • 1/2 tbsp - jaggery, optional
  • 1/2 tsp - salt
  • How to Make Pumpkin Thalagam:

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




     

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