• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Pumpkin Theeyal Recipe

    April 7, 2014 By Aarthi 2 Comments

    Jump to Recipe Print Recipe

    Pumpkin Theeyal Recipe with step by step pictures. This is a traditional and a popular recipe which is prepared by roasting the coconut before grinding.

    Pin
    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Pumpkin Theeyal Recipe
    3. Pumpkin Theeyal Recipe Step by Step

    Pumpkin Theeyal

    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...

    Ingredients for Pumpkin Theeyal

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

    For Masala:

    • Coconut - 1 cup
    • Dry Red Chilli - 5
    • Coriander powder / Coriander seeds - 3 tbsp
    • Oil - 1 tbsp

    For Seasoning:

    • Oil - 1 tbsp
    • Shallots / Sambar Onion / Chinna Ulli - 3 sliced
    • Fenugreek Seeds / Methi / Vendayam - 1 tsp
    Pin

    How to Make Pumpkin Theeyal

    1. Heat oil in a kadai/ Add in dry red chillies and coriander seeds(if using) in the oil and fry till golden.
    2. Now add in coconut and roast till dark golden.
    3. If you didn't use coriander seeds add in coriander powder once the coconut turned golden and mix well.
    4. Switch off the heat and take this mix in a blender, add in water and make into a smooth puree.
    5. Now in a kadai add in chopped pumpkin and this ground puree.
    6. Pour in required water, tamarind pulp, and salt to taste. Mix well.
    7. Bring it to a boil and simmer the flame. Cook for 20 to 30 mins till the gravy is thick and cooked.
    8. Now make seasoning by heating oil and frying sliced shallots and fenugreek seeds.
    9. Mix well. Pour this over the curry and mix well.
    10. Serve this over rice.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     

    📖 Recipe

    Pin

    Pumpkin Theeyal Recipe

    Pumpkin Theeyal Recipe with step by step pictures. This is a traditional and a popular recipe which is prepared by roasting the coconut before grinding.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 174kcal

    Ingredients

    • 500 grams chopped with peel on Pumpkin
    • Water as needed
    • Salt to taste
    • 2 tbsp Tamarind pulp
    • For Masala:
    • 1 cup Coconut
    • 5 Dry Red Chilli
    • 3 tbsp Coriander powder / Coriander seeds
    • 1 tbsp Oil
    • For Seasoning:
    • 1 tbsp Oil
    • 3 sliced Shallots / Sambar Onion / Chinna Ulli
    • 1 tsp Fenugreek Seeds / Methi / Vendayam

    Instructions

    • 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.

    Nutrition

    Serving: 1g | Calories: 174kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 11mg | Potassium: 303mg | Fiber: 3g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 82mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook



    Pumpkin Theeyal Recipe Step by Step

    Pin
    Heat oil in a kadai, add in chillies

     

     

    Pin
    Add in coconut

     

     

    Pin
    start roasting

     

     

    Pin
    fry till they are golden

     

     

    Pin
    Add in coriander powder

     

     

    Pin
    mix well

     

     

    Pin
    take that ina blender

     

     

    Pin
    puree them very smoothly

     

     

    Pin
    Chop up pumpkin

     

     

    Pin
    Add them to a kadai

     

     

    Pin
    Add in ground up masala

     

     

    Pin
    pour in water

     

     

    Pin
    add some tamarind juice

     

     

    Pin
    salt it

     

     

    Pin
    mix well

     

     

    Pin
    bring it to a boil

     

     

    Pin
    cover and simmer

     

    Pin
    heat oil in a kadai

     

     

    Pin
    add in some sliced shallots

     

     

    Pin
    some fenugreek seeds

     

     

    Pin
    fry till golden

     

    Pin
    pour it over the theyal

     

     

    Pin
    mix well

     

     

    Pin
    serve

     

    « Onion Pakoda Recipe
    Moong Dal Khichdi for Babies »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Hari Chandana

      at

      Very flavorful dish.. yummy!!

      Reply
    2. Anonymous

      at

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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Pin

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Easy Bread Halwa Recipe
    • Paneer Kathi Roll Recipe
    • Poori Masala Recipe
    • Poori Recipe | Puri Recipe

    As seen in

    Pin

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog