Red Pumpkin Race

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 1 large piece (about 250 -300 g) - Red Pumpkin
  • 1 large lemon size (say 100 g) - Tamarind
  • 2 - onions, chopped
  • 2 tbsp - Sambar powder
  • 1 tbsp - Thuvar Dal
  • 1 tbsp - channa dal
  • 1 tsp - Urad dal
  • 1/2 tsp - Methi seeds
  • 1/2 tsp - Rai (kadugu)/ mustard seeds
  • 1/2 tsp - Turmeric powder
  • 1/5 tsp - Hing- asafoetida
  • Fresh Curry Leaves
  • Salt to taste.
  • 2 /3 tbsp - gingili Oil

How to Make Red Pumpkin Race

  • Cut pumpkin into 1/2 inch pieces (do remove the skin).
  • Peel onions and remove the crowns and tails.
  • Soak tamarind in hot water (1.5 cups) with a little bit of salt so that it soaks fast and more juice can be extracted.
  • Extract the juice (as thick as possible).
  • In a thick bottomed vessel or kadai heat til oil and add mustard seeds. When it splutters add thuvar dal, channa dal, urad dal and methi seeds.
  • And allow them to turn golden brown.
  • Add in a portion of the curry leaves, onions and saute for a few minutes, when the onions are done, add the pumpkin pieces and cover the vessel for a few minutes.
  • Add hing powder and sambar powder when the pumpkin is cooked (fried) and fry the powder.
  • If required add little oil (one or two tsp).
  • When you get the aroma of the sambar powder, add the tamarind juice and turmeric powder and add little (1/2 cup) water and allow the whole mixture to boil for about ten to fifteen minutes.
  • Add little more water (if required) and salt to taste.
  • Ensure that the pumpkin pieces are very soft before you add the salt.
  • When the "race" is boiling add the remaining curry leaves and simmer until the "race" comes to an even consistency.
  • Serve with steaming plain rice.