Red Pumpkin Rice

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - large red pumpkin (300 g)
  • 100 g - tamarind
  • 2 tbsp - sambhar powder
  • 1 tbsp - toor dal
  • 1 tbsp - channa dal
  • 1 tsp - urad dal
  • 1/2 tsp - methi seeds
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - turmeric powder
  • 1/5 tsp - asafoetida :
  • Fresh curry leaves
  • Salt
  • 1 tsp - til oil

How to Make Red Pumpkin Rice

  • Peel the pumpkin and cut into 1/2 inch pieces.
  • Soak tamarind in hot water (1.5 cups) with a little bit salt and extract juice.
  • In a thick bottomed vessel, heat til oil and add mustard seeds. When it pops, add toor dal, channa dal, urad dal and methi seeds. Allow them to turn golden brown.
  • Add in a portion of the curry leaves and sliced 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 and saute.
  • If required add a little oil.
  • When you get the aroma of the sambar powder, add the tamarind juice and turmeric powder. Also add 1/2 cup water and allow the whole mixture to boil for about 10-15 minutes.
  • Add little more water (if required) and salt.
  • Ensure that the pumpkin pieces are very soft before you add the salt.
  • When the mixture is boiling, add the remaining curry leaves and simmer until the mixture comes to an even consistency.
  • Serve with steaming plain rice.