Yellow pumpkin poriyal
Pumpkin Poriyal is a quintessential South Indian stir-fry that balances the natural sweetness of yellow pumpkin with the nutty crunch of lentils and fresh, grated coconut. This simple yet flavor-packed dish is tempered with mustard seeds, curry leaves, and dried red chillies, making it a healthy, vibrant, and delicious accompaniment to any meal.
Equipment
- 1 chopping board
- 1 knife
- 1 colander
- 1 Kadai or wok
- 1 large spoon
Ingredients
- 500 gms yellow pumpkin chopped into small cubes
- 1/4 tsp haldi or turmeric powder
- 1/2 tsp sambhar powder
- salt to taste
- 2-3 tbsps water
For the tempering
- 1 tbsp oil
- 1 tsp rai or mustard seeds
- 1 tsp urad dal or split black gram
- 1 tsp channa dal or split chickpea lentils
- 1/4 tsp hing or asafoetida
- 2 red chillies broken into 4 halves
- 5-6 kadi patta or curry leaves
For the garnish
- 1 cup freshly grated coconut
Instructions
- Peel and wash and chop the yellow pumpkin and keep aside.
- In a kadai or wok, add 1 tbsp oil. Once it becomes hot, add in the mustard seeds. Once they start spluttering, add in the urad dal and channa dal. Saute 10 seconds until they take on a slight color.
- Then add in the hing and curry leaves. Once the curry leaves crackle, lastly add in the red chillies and saute 5 seconds.
- Add in haldi powder, sambhar powder and salt to taste.
- Now add in the pumpkn cubes and mix around until all the cubes are covered in the masalas.
- Sprinkle 2-3 tbsps of water on the pumpkin and cover and cook for 8-10 mins with the heat on medium to low, until the pumpkin is cooked through but not mushy.
- Now switch off the flame and sprinkle freshly grated coconut on the pumpkin and give it a good mix. It's done!
- Serve hot with warm rotis or sambhar rice or rasam rice.