Tangy Pumpkin Curry Recipe | How to make Pumpkin Curry | (Thiya Gummadi Kaya Kura)

Hi friends, Thank you for visiting my website. Today's recipe is pumpkin curry. For the last 15 days I was posting or updating an old post everyday. I had to take break for 2 days, I could not post as I was busy with some other work. Sorry to all my visitors. Coming to today's recipe, this easy pumpkin curry recipe is simply the best with lot of flavours added to it. Tangy pumpkin curry is delicious, quick and easy side dish for rice or roti. The sour taste from tamarind takes the pumpkin curry to the next level. And also it adds health benefits. Pumpkin is a rich source of Vitamin A which is good for vision. And antioxidants which helps in maintaining supple body tissues. Potassium present in the pumpkin is also good for maintaining a healthy blood pressure.

Check out for other curry recipes for rice and roti:
Goru Chikkudukaya curry
Sorakaya Curry
Phool Makhana Curry
Kadhi Recipe
Raw Mango curry

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Tangy Pumpkin Curry Recipe | How to make Pumpkin Curry | (Thiya Gummadi Kaya Kura)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
Servings: 6 people

Tangy pumpkin curry for roti or rice.

Ingredients:

• 2 Cups diced Pumpkin
• 1 Large Onion
• 2 Green Chillis
• 1 Tsp Ginger Garlic Paste
• 1/2 Tbsp Tamarind juice
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• 1 Tsp Red chilli Powder
• 1 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Black Gram
• 1/2 Tsp Bengal Gram
• 5 to 7 Curry Leaves
• 1/4 Tsp Asafoetida/Hing
• 1/4 Tsp Jaggery(Optional)

Procedure:

1. Chop onions and slig green chillis.
2. Dice pumpkin also to get 2 cups of it.
3. Heat oil in a thick bottom pan, add mustard seeds, black gram.
4. When they start spluttering add bengal gram and cumin seeds.
5. Add chopped onions and slit green chillis.
6. Saute them till the onions turns translucent.
7. Add ginger garlic paste and saute till the raw smell goes off.
8. Add salt, turmeric powder and mix them well.
9. Add coriander powder, red chilli powder and combine well.
10. Add diced pumpkin pieces too and combine well.
11. Sprinkle little water, cover and cook.
12. Cook pumpkin curry for 2 to 3 minutes.
13. Once the pumpkin softens add tamarind juice and 2 tbsp water.
14. Allow this to cook for another 4 to 5 minutes.
15. If adding jaggery, add jaggery in this step. Add jaggery and cook for another 2 to 3 minutes.
16. Once the pumpkin cooked well and the moisture present in the curry evaporates, switch off the flame.
17. Serve Tangy pumpkin curry recipe with hot piping rice or roti.