Few months ago I had a bought pumpkin from the grocery shop and I had reserved the seeds . The seeds were washed, cleaned and sun dried. And I showed it , not being sure if I would get any produce.

And finally after 2 months I got a fully grown huge Pumpkin 🎃 . My first organic Pumpkin from kitchen garden and I had to make something special. So I prepared this Kerala style Pumpkin curry which I had learned from my MIL and I saw a similar recepie updated by another popular blogger Veena’ s Curry world and following her steps in this recepie.

Let’s checkout the detailed recepie below 👇🏻


Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4


  • Pumpkin : 2 cups roughly chopped
  • Shallots: 10 to 12 chopped
  • Tomato: 1 small chopped
  • Green chillies: 2 slit
  • Curry leaves: few sprigs
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 2 tsp
  • Coriander powder: 1 tsp
  • Tamarind: 1 lemon size
  • Salt: as required
  • Coconut oil: 2 tbsp

For tempering:

  • Mustard seeds: 1 tsp
  • Dry red chillies: 2 broken
  • Fenugreek seeds: a pinch
  • Asoefitida powder: a pinch
  • Curry leaves: few
  • Coconut oil: 2 tbsp


  • Soak tamarind in hot water for 10 mins.
  • Pressure cook the chopped pumpkin pieces with 1/4 tsp turmeric powder and salt in tamarind water for 1 or 2 whistles and set aside.
  • Heat oil in a pan, add green chillies and shallots , sauté till the shallots turn soft and pink.
  • Lower the flame and add turmeric powder, red chilli powder and coriander powder. Sauté for 2 mins.
  • Add tomatoes and keep sauteeing till it turns soft and mushy.
  • Add the cooked pumpkin to the pan.
  • Add a cup of hot water with enough salt.
  • Cover and cook for 5 mins on high flame.
  • Open the lid, simmer for another 5 mins on low flame.
  • For tempering, heat oil, add mustard seeds, let it splutter.
  • Add fenugreek seeds ,dry red chillies , asoefitida and curry leaves. Give it a quick toss and pour this on the Pumpkin curry.
  • Keep it covered for sometime before serving.

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