Monday, 6 February 2017

KADAG PULI (Sweet Pumpkin Curry)

Peter, Peter, Pumpkin Eater!
Pump them up…your kith and kin…pamper them with a bright n brilliant dish using this bold n beautiful sweet veggie and see them sprint to a healthy, nutritious diet. Enjoy them ebbing in calories amidst a generous flow of fibre, vitamins and minerals, packing themselves with proteins all the way. Why leave yourself out, Pete? Join them in their race to great health!
Called by many other names like Sugar pumpkin, Pie pumpkin, Baking pumpkin, Golden nugget pumpkin, etc. these orange gourds or golden nuggets are ever ready to extend their skin n flesh. The secret behind their bright orange hue lies in beta carotene that boosts eye health. While savoring the earthy flavour and sweet taste of its creamy orange flesh don’t forget to save the shell and the seeds, for its true treasure lies there!
Read Recipe right here....

Dish Type: South Indian Side Dish
Preparation Time: 10 min
Cooking time: 10 min
Serves: 2 persons

Sweet pumpkin           250 gms
Salt to taste                 1 tsp approx.
Water                          Just enough to sprinkle on the vegetable while cooking
For grinding
Raw Coconut grated   3 tbsps
Red Chillies                 4 nos.
Tamarind                    2” long piece of pulp
Curry leaves                4 or 5 nos.
Turmeric pwd             A pinch
Mustard seeds            1 tsp
Jaggery                      1 tsp
For seasoning:
Oil                             1 tsp
Mustard seeds           1 tsp
Asafoetida                 A pinch
Curry leaves              4 or 5 leaves

Wash sweet pumpkin in water. Drain the water. Remove the seeds and skin. Chop the vegetable into small pieces. Grate raw coconut. Keep it aside.
Start cooking with seasoning. For this, heat oil in a skillet. Put mustard seeds. When they crackle, add curry leaves and asafoetida.  Add chopped pumpkin. Sprinkle a handful of water on it. Saute till pumpkin turns soft. While vegetable is getting cooked….
Grind all ingredients listed above under “for grinding”. Use little quantity of water to grind it to chutney consistency.
Mix this ground chutney to the boiling vegetable. At this stage, add little more salt (check if required) and jaggery, if desired. You can continue to saute for a minute for raw smell to disappear or take it off the flame rightaway.
Sweet Pumpkin Kadag Puli is now ready. Use it with rotis, hot steam cooked rice or dosas.

Tete – a - Tete:
This type of curry can also be done using Spring Onion/Brinjal/Cucumber/Cabbage

Don’t throw away the peels of Sweet Pumpkin. They can be used to make tasty spicy chutney.
Recipe contributed by my dear friend Smt. Padmini Prasanna 

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  
Few other sections in this blog include "Nostalgia" "Play with Words"  "My Paintings" "My Portaits" "My Poems" "Mangala's Crossword Puzzles"and more

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