How to make Pumpkin Poriyal - SK Khazana -

Traditional vegetable dish from Kerala – red pumpkin cooked with simple masalas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला),

Cuisine : Kerala

Course : Main Course Vegetarian

advertisement

For more recipes related to Pumpkin Poriyal - SK Khazana checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Corn Capsicum Masala Gravied Drumsticks Cubed Roast Potatoes Root Vegetables Medley

Pumpkin Poriyal - SK Khazana

Pumpkin Poriyal - SK Khazana Recipe Card

Print

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pumpkin Poriyal - SK Khazana Recipe

  • Red pumpkin (bhopla/kaddu) 400 grams

  • coconut oil 2 tablespoons

  • mustard seeds 1 1/2 teaspoons

  • dried red chillies 2

  • curry leaves 8-10

  • split Bengal gram (chana dal) 1 1/2 teaspoons

  • split skinless black gram (dhuli urad dal) 1 1/2 teaspoons

  • asafoetida 1/2 teaspoon

  • madras onions sliced 10-15

  • Green chillies chopped 2

  • Sambhar powder 2 teaspoons

  • salt to taste

  • Turmeric powder 1/4 teaspoon

  • sugar 1/2 teaspoon

  • fresh coconut scraped 1/4 cup + for garnish

Method

Step 1

Heat oil in a non-stick pan, add mustard seeds and let them splutter. Break dried red chillies and add. Add curry leaves, split Bengal gram, split skinless black gram and asafoetida and mix well. Cook till the grams change colour.

Step 2

Add madras onions and sauté till translucent. Add green chillies and mix well. Add pumpkin and sauté for 1 minute.

Step 3

Add Tata Sampann Sambhar Masala and salt and mix well. Add turmeric powder and mix. Add ¼ cup water, mix, cover and cook for 8-10 minutes, stirring in between.

Step 4

Add sugar and coconut and mix well. Take the pan off the heat. Transfer into a serving bowl, garnish with coconut and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.