Pumpkin Thalagam

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

  • 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.

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