Pumpkin Tamarind curry

    30 mins

    This recipe is from the South of Kerala. I was intoduced to it by my mother-in-law. It is a nice combination of sour taste of tamarind with the mild sweetness of pumpkin.

    Kerala, India
    11 people made this

    Serves: 4 

    • 1 tablespoon Cooking oil
    • 1 teaspoon Mustard
    • 1/4 teaspoon Cumin
    • 1 teaspoon Ginger garlic paste
    • 2 Green chilies cut small
    • 5-6 Curry leaves
    • 2 medium Onions cut small
    • 1 tablespoon Corriander powder
    • 1 teaspoon Red chili powder
    • 1/2 teaspoon Turmeric powder
    • 2 cups medium sized cubes of pumpkin
    • Salt to taste
    • 1 1/2 cup water
    • 1 teaspoon Thick tamarind paste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a deep pan. Add mustard and let splutter. Add cumin, ginger garlic paste, green chili, curry leaves and onion and sauté well until onion starts turning golden brown.
    2. Now add coriander powder, red chili powder and turmeric powder. Mix well for a minute and add pumpkin, salt and 1 cup water. Cook covered on low flame.
    3. When almost done, add tamarind paste and the ½ cup water left. Cook uncovered until done and all water is used up.

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