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


Ingredients:

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


Method:

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.


Pictorial:

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

serve