Yellow Pumpkin Dry Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 cup - yellow pumpkin, peeled, seeds removed and cubed
  • 1 tsp - oil
  • Turmeric powder, a little for colour
  • Salt as needed
  • To grind:
  • 4 tbsp - coconut
  • 3/4 tsp - cumin
  • 3 to 4 - red chillies or according to your taste
  • 4 - small onions
  • To temper:
  • 1 tsp - mustard
  • 1 tsp - urad dal
  • 1 sprig - curry leaves

How to Make Yellow Pumpkin Dry Curry

  • First grind coconut and red chillies. Add water, cumin and onion.
  • Grind for a moment to make it a coarse paste and keep aside.
  • Clean the pumpkin and keep aside.
  • Heat kadai and add the tempering items one by one in hot oil.
  • Add the cut pumpkin cubes and fry for a minute.
  • Add turmeric, salt, the ground coconut mixture and a little water. Mix well.
  • Close the kadai with a lid to make sure the pumpkin gets cooked. Keep the flame low.
  • Cook for about 4-5 minutes, stirring now and then.
  • After the pumpkin is cooked and water evaporates completely, cook on a high flame till the coconut mixture turns to a golden brown colour.
  • Serve as an accompaniment for rice.
  • Recipe courtesy: Rak's Kitchen