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.
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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
How to Make Pumpkin Theeyal
- 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.
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📖 Recipe
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.
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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
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Pumpkin Theeyal Recipe Step by Step
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| Heat oil in a kadai, add in chillies |
Hari Chandana
Very flavorful dish.. yummy!!
Anonymous
aathi plz tell me healthy beg soup for my 5month baby