Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

Apr 7, 2014

Pumpkin Theeyal / Amma's Poosanikai Theeyal / Pumpkin Cooked in a Roasted Coconut Gravy

Theeyal is a very famous kulambu dish in our house, we make them quite often atleast once a week. The one thing which changes is the veggies we add in them. I already have a ulli theeyal and kadala theeyal recipe in this blog. This is another variation for that. Try this and let me know how it turns out...

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 4 to 5


Pumpkin - 500 grams chopped with peel on
Water as needed
Salt to taste
Tamarind pulp - 2 tblspn

For Masala:
Coconut - 1 cup
Dry Red Chilli - 5
Coriander powder / Coriander seeds - 3 tblspn
Oil - 1 tblspn

For Seasoning:
Oil - 1 tblspn
Shallots /  Sambar Onion / Chinna Ulli - 3 sliced
Fenugreek Seeds / Methi / Vendayam - 1 tsp


Heat oil in a kadai/ Add in dry red chillies and coriander seeds(if using) in the oil and fry till golden. Now add in coconut and roast till dark golden. If you didn't use coriander seeds add in coriander powder once the coconut turned golden and mix well. Switch off the heat and take this mix in a blender, add in water and make into a smooth puree.

Now in a kadai add in chopped pumpkin and this ground puree. Pour in required water, tamarind pulp, and salt to taste. Mix well.

Bring it to a boil and simmer the flame. Cook for 20 to 30 mins till the gravy is thick and cooked.

Now make seasoning by heating oil and frying sliced shallots and fenugreek seeds. Mix well. Pour this over the curry and mix well.

Serve this over rice.

Heat oil in a kadai, add in chillies

Add in coconut

start roasting

fry till they are golden

Add in coriander powder

mix well

take that ina blender

puree them very smoothly

Chop up pumpkin

Add them to a kadai

Add in ground up masala

pour in water

add some tamarind juice

salt it

mix well

bring it to a boil

cover and simmer
heat oil in a kadai

add in some sliced shallots

some fenugreek seeds

fry till golden
pour it over the theyal

mix well



  1. aathi plz tell me healthy beg soup for my 5month baby


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

Related Posts Plugin for WordPress, Blogger...