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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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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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
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