Kumbala Curry

Cuisines

Best for

Recipe

Ingredients

1 cup	pumpkin, peeled and cubed
1 cup	coconut milk
1 tablespoon	vegetable oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	jaggery
1 to taste	salt
1 tablespoon	tamarind pulp
1 cup	water
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat and add mustard seeds.
2. 2 Once the mustard seeds splutter, add cumin seeds and asafoetida.
3. 3 Add the cubed pumpkin and sauté for 2-3 minutes.
4. 4 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. 5 Pour in the coconut milk and water, then stir to combine.
6. 6 Bring the mixture to a boil, then reduce the heat and let it simmer until the pumpkin is tender.
7. 7 Stir in the jaggery and tamarind pulp, adjusting the seasoning as needed.
8. 8 Cook for another 5 minutes until the flavors meld together.
9. 9 Garnish with chopped fresh coriander leaves before serving.