Thursday, 14 February 2019

Pumpkin curry with coconut cumin gravy/ Sihi kumbala Kalasu/ Jeerige Bendi

Pumpkin suits best in making of spicy sambhar, palya and even payasa/ kheer and it is naturally sweeter in taste. It is a nutritious vegetable and is very rich in vitamin A and other.
Today, I am posting the recipe of a traditional curry from my native place which is Sihi kumbala kalasu or pumpkin in cumin flavored coconut gravy!

Pumpkin curry with coconut cumin gravy

Preparation time: 10 minutes (excludes soaking time of chickpeas)
Cooking time: 20 minutes
Serves: 3
Ingredients:
Pumpkin pieces (roughly chopped) – 2 cups, about ½ of a small pumpkin
White chickpeas (soaked in water overnight) – ½ cup (optional)
Freshly grated coconut –½ cup
Cumin seeds – 1.5 tsp
Red chilli powder – 1 tsp
Salt - to taste
Jaggery – 1-2 tbsp (adjust to your taste)
Oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1
Curry leaves – 1 sprig

Method:
  • Wash and soak white chickpeas (or channa) overnight. Wash couple of times and drain water completely.
  • Add little salt and water, pressure cook the soaked chickpeas for 2-3 whistles. Set aside until pressure releases.
  • Cut pumpkin into small cubes. Need not peel the skin and use tender one to make this curry.
  • Now, boil the chopped vegetables with little water. Add salt, jaggery, red chilli powder to it.
  • When it is half cooked, add already cooked chickpeas. Boil well until vegetable cooked soft.
  • Meanwhile, grind grated coconut, cumin seeds to smooth paste using a mixer jar. Add water as required.
  • Add this coconut paste to cooked vegetable. Combine and boil well.
  • Switch off the heat after boiling for 5 minutes.
  • Prepare a seasoning / tadka of mustard seeds, minced dry red chilli and curry leaves in coconut oil. On spluttering, add it to the curry.
  • Serve with rice and ghee or with mild flavored rice.
Sihi kumbala Kalasu
Notes:
  • Chickpeas, an optional ingredient can be eliminated.
  • As tender the pumpkin picked, tastier the curry.
  • Other vegetables like snake gourd / bottle gourd / Ridge gourd can be used in making this. Channa (chickpeas) should not be added in case of these vegetables.
  • This curry is very mild and less spiced and usually made sweeter. You can adjust the sweet level as you like.
Jeerige Bendi

No comments:

Post a Comment