Pumpkin Curry is very simple and delicious recipe. Fennel seeds would give a varient taste to this curry. You just need only pumpkin curry to have your rice. Trust me guys its super tasty

Serves:
5-6


Cooking Time:
20 Min


Equipment:
Pressure cooker, Kadai

Ingredients


  • Pumpkin | 250g
  • Grated coconut | 1 cup
  • Jeerakashala rice | 1 tbsp
  • Onion | 1 small
  • Fennel seeds | 1/2 tbsp
  • Turmeric powder | 1 tsp
  • Red chilly powder | 1 tsp
  • Salt | to taste
  • Water | 1 1/2 cups
  • Oil | 2 tbsp
  • Mustard seeds | 1 tsp
  • Curry leaves | 7-8
  • Dried red chilly | 2 nos

How to Cook!



Step – 1

  • Chop pumpkin into cubes, put it in a pressure cooker and add turmeric powder, red chilly powder and salt.
  • Add 1 cup water, Cook for 2 whistle and turn off the flame.
  • Soak jeerakashala rice in water for 1/2 n hour.

Step – 2

  • Take a mixi jar and add grated coconut,
  • Soaked rice, sliced onion, fennel seeds and 1/2 cup of water.
  • Grind it into thick paste.

Step – 3

  • Open the cooker lid, add coconut mixture and turn on the flame.
  • Add more water if there is no water.
  • (Curry must be boiled for 10-15 mints, rice should get cooked).
  • Boil the curry for 10-15 mints, until the curry thickens.
  • (Stir continously without taking hand)
  • Turn off the flame and its time for tampering

Step – 4

  • Heat oil in a kadai and add mustard seeds, allow it to splutter.
  • Add curry leaves and red chilly and tamper the curry.

Let me know your review once you cook this Pumpkin curry Recipe in your kitchen