PUMPKIN CHUTNEY

 

I always stash a kilogram of pumpkin in my fridge because this versatile vegetable can be used in numerous recipes. After preparing a curry, I used the remaining portion to make this delectable chutney.

The natural sweetness of the pumpkin, the creamy richness of coconut, and the tanginess of tamarind come together in a delightful confluence of flavors. I thoroughly enjoyed it with steaming hot rice and a dollop of ghee.

INGREDIENTS :

 

PUMPKIN- 250 GRAMS

GRAM DAL- 3 TSP

URAD DAL- 3 TSP

RED CHILLIES- 2 NOS

GREEN CHILLIES-2 NOS

ASAFOETIDA SOLID- SMALL PIECE 

COCONUT GRATINGS- 1/2 CUP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE 

 

SEASONING :

 

MUSTARD- 1/4 TSP 

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-1/4 TSP

OIL- 2 TSP 

 

PROCEDURE :

 

1. Wash,peel and chop the pumpkin into pieces and keep it aside.

 

2. In a pan heat oil and roast the lentils along with red chillies,green chillies and solid asafoetida and keep it aside.

 

3.In the same pan add the remaining oil and roast pumpkin pieces,tamarind till the veggie softens.

 

4.Roast coconut gratings/pieces too in the oil.

 

5.Transfer all the roasted ingredients to a mixer jar along with salt grind to thick paste using very little water.

 

6.Transfer the chutney to a vessel.Prepare the seasoning and pour it over the chutney and mix well. 

PUMPKIN RAITA

 

During sweltering heat, natural foods like curd are much healthier for the body. I had stashed away a kilogram of pumpkin. After using a portion of it for sambar, I utilized the remaining to prepare raita. It turned out to be a simple yet delicious dish, and serves as a perfect accompaniment to rice, pulao, or even rotis

 

 

 

 

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 INGREDIENTS

 

PUMPKIN- 300 GRAMS

WHISKED CURD- 2 CUPS

SALT TO TASTE

CORIANDER FOR GARNISHING

 

FOR SEASONING

COCONUT OIL/ GHEE- 3 TSP

MUSTARD-1/4 TSP

URAD DAL/ BLACK GRAM DAL- 1/4 TSP

CUMIN SEEDS-1/4 TSP 

CURRY LEAVES-1 SPRIG

CHOPPED GREEN CHILLIES- 2

CHILLI POWDER-1/4 TSP

ASAFOETIDA- 1/4 TSP

 

PROCEDURE 

 

1. Peel,wash and chop pumpkin roughly to pieces and boil till it turns mushy.Add salt while boiling.

 

2. Allow it to cool and drain excess water if any. Mash it using a masher and keep it aside.

 

3.Pour the whisked curd over this and mix well.Adjust salt if required.

 

4. Prepare the seasoning and add to it. Garnish with fresh chopped coriander leaves and serve. 

PUMPKIN BHARTA STYLE CURRY

Bharta is a dish defined by its smoky depth, and whenever I think of bharta, brinjal instinctively comes to mind. This time, however, I drifted towards Bengali cuisine and prepared a pumpkin bharta instead. I tweaked the authentic recipe slightly—the traditional version calls for a mushy consistency, but I cooked it just enough to retain a gentle bite of the vegetable. 

 

While the deeply roasted ingredients are usually crushed by hand or with a mortar and pestle, I chose the convenience of a mixer jar. I also cannot imagine a pumpkin curry without coconut, so I incorporated it into the dish. In the end, the bharta turned out wonderfully flavoursome, and I thoroughly enjoyed it with plain rice and a generous dollop of ghee.

 

 

 

 INGREDIENTS :

 

RED CHILLIES- 3 

GARLIC CLOVES- 6-7 NOS

ONION- 2 NOS

PUMPKIN- 250 GRAMS

OIL-  4 TSP

SALT TO TASTE

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

COCONUT GRATINGS- 1 TBSP 

 

PROCEDURE:

 

1.peel the pumpkin skin and wash it thoroughly.Chop it into small cubes and keep it aside.

 

2.In a pan heat one teaspoon of oil and fry red chillies,garlic cloves.Saute till the garlic cloves slightly golden in colour and red chillies are roasted well.

 

3.In the same pan another teaspoon of oil and fry the onions till it becomes crispier with a brown hue.

 

4.Grind the roasted ingredients to a coarse paste without using water.

 

5.In the same pan add remaining oil,splutter cumin seeds,curry leaves,asafoetida and add the chopped pumpkin,salt and little water and allow it to boil till it softens.

 

6.Incorporate the coarse paste,coconut shavings and simmer in mild heat for a few seconds and switch off. 

YELLOW PEAS KURMA

 Yellow dry peas are rich in plant-based protein and dietary fiber, which help build muscle, improve digestion, and keep you feeling full for longer. They are naturally low in fat and calories, making them a smart choice for weight management. 

Packed with essential minerals like iron, magnesium, and potassium, they support energy levels, heart health, and overall vitality. Their low glycemic index helps regulate blood sugar levels, making them suitable for people managing diabetes. Additionally, yellow dry peas nourish beneficial gut bacteria, contributing to better gut and immune health.

 

Whenever I think of yellow dry peas, only one dish comes to my mind—Madras pattani masala gravy. But today, I decided to take a different route and prepare a kurma instead. This dry variant is a bit hard, so it needs to be steamed until it softens; however, never add cooking soda. It destroys the nutrients and completely defeats the purpose of consuming a protein-rich food.

You might notice a green container filled with chopped onions and tomatoes—it’s my newly bought hand chopper, which I can’t resist flaunting. I usually shed loads of tears while chopping onions, but this handy, cost-effective gadget has made the process effortless. No more tears now! I know I’ve digressed a bit, but I really wanted to pen down the joy and advantage of owning this little kitchen helper.

Coming back to the dish, this yellow dry peas kurma is wonderfully versatile. It pairs beautifully with chapati, naan, puri, and even plain rice, making it a comforting and wholesome meal any day.

 

 

INGREDIENTS TO ROAST & GRIND

 OIL- 1 TSP

CUMIN SEEDS- 3/4 TSP

FENNEL SEEDS- 3/4 TSP

PEPPERCORNS- 1/4 TSP

RED CHILLIES- 4 NOS

COCONUT GRATINGS- 2 TBSP

ROASTED GRAM DAL 

 

 

OTHER INGREDIENTS :

 

WHITE DRIED PEAS -  1 CUP

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE- 1 TSP

SALT TO TASTE

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

KASOORI METHI- 1/2 TSp

OIL- 5 TSP

BAY LEAF-1

CINNAMON-1 

CLOVES-3 

STONE FLOWER-2  

 

PROCEDURE : 

 

1. Wash,rinse and soak the dry peas overnight or for 8 hours. After soaking,discard the water and transfer the peas to pressure cook with fresh water,salt and cook for 8 -10 whistles.

 

2.In a pan heat oil,add bay leaf,cloves,cinnamon,stone flower.Over this add chopped onions,salt and saute till it turns translucent.

 

3.Add ginger garlic paste and saute  till the raw smell evades.Add in the chopped tomatoes and saute  till it turns mushy.

 

4.Add turmeric powder.Transfer the steamed peas over this.

 

5.In a pan add oil and roast all the ingredients cited above and grind to fine paste.You don't have to roast roasted gram dal. 

 

6. Pour the ground paste over the peas,add garam masala powder and simmer in mild heat for a few seconds and switch off.

 

7.Garnish with crushed kasoori methi leaves. 

MATHANGA ERISSERY

 

Erissery is a coconut-based curry from Kerala cuisine that can be prepared with a variety of vegetables. I made a small tweak by using red chillies instead of green ones. If you prefer a milder flavour, you can stick to the authentic version, and for a spicier touch, add broken red chillies to the seasoning. I prepared this curry for lunch, and I must say,it pairs beautifully with plain rice and a dollop of ghee. I’ve already shared erissery recipes made with yam and raw banana, but I truly enjoyed the natural sweetness of pumpkin in this version

 

 

 

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 INGREDIENTS :

 

PUMPKIN--500 GRAMS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

COW PEA BEANS- 2 1/2 TBSP 

 

INGREDIENTS TO GRIND COARSELY 

 

COCONUT GRATINGS- 2 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES--3 NOS

 

FOR TEMPERING

 

COCONUT OIL--4 TSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

COCONUT GRATINGS- 3 TSP 

ASAFOETIDA-- 1/2 TSP  

 

PROCEDURE :

 

1.Dice the pumpkin  and chop it into small pieces as shown in the pic.Wash the chopped pieces and steam cook it along with turmeric powder and salt.Take care not to cook it too mushy.

 

2 Grind the above cited ingredients to coarse paste with little or no water.Reserve some amount of coconut gratings for using it in the seasoning.  

 

3.Steam cow-pea beans and keep it aside.

 

4.Add the coarse coconut paste over the cooked pumpkin pieces along with steamed cow pea beans and simmer in mild heat for a couple of minutes.  

 

5.Prepare the seasoning by heating 4 tsp of coconut oil.Splutter mustard seeds,urad dal,curry leaves,coconut gratings. Roast till the coconut gratings turn dark brown in colour and switch off the stove.

 

6. Transfer the seasoning to the pumpkin mixture and mix well.

 

 

PUMPKIN SEEDS CHUTNEY

 

 

This is the second dish, I prepared with pumpkin seeds. Now a days, I scoop out the seeds and stock it up for future use. Apart from the health benefits,this seeds imparts an unique taste and texture to any kind of dish. You can pair this chutney with idli,dosa, uthappam,set dosa plain rice,vada,bomda .

 

 

 

 

 

                        

 

INGREDIENTS :

 

PUMPKIN SEEDS- 1/2 CUP

ONION-  1 MEDIUM

CURRY LEAVES- 1 SPRIG

TAMARIND- SMALL PIECE

GARLIC CLOVES- 4 NOS

SALT TO TASTE

GREEN CHILLIES- 2 NOS

CHOPPED CORIANDER LEAVES- 1 TBSP

OIL-   4 TSP

 

                                         

PROCEDURE :

1. Scoop out the seeds from the pumpkin and wash it thoroughly for couple of times in running water and keep it aside.

2. Soak the washed seeds in  water for 3 hours.

3. In a pan heat oil and saute chopped onions. Add salt and saute till the onions turn translucent.

4. Now add all the ingredients : chopped green chillies,curry leaves,tamarind,minced garlic cloves,chopped coriander leaves and saute well.

5. Allow all the ingredients to cool.

6. Transfer the ingredients to a mixer jar along with soaked seeds and grind to smooth paste using water.

 

 

 

 

PUMPKIN SEEDS HALWA

 

Whenever I buy pumpkin,I discard the seeds and only utilize the veggie in cooking. But yesterday, I prepared a scrumptious halwa with pumpkin seeds.Initially,I was bit skeptical about the taste but,the final outcome,proved me wrong. Henceforth,I decided to stock pumpkin seeds to try out many such amazing recipes.This halwa can be readily prepared with easily accessible ingredients. Next time,when you buy pumpkin,don't throw away the seeds,as you can whip up a  delicious sweet dish and impress everyone.

 

 

 

 INGREDIENTS :

PUMPKIN SEEDS- 1 CUP

SUGAR- 3/4 CUP

MILK- 1 1/2 CUPS

CARDAMOM POWDER- 1 TSP

GHEE- 1 TBSP

ALMONDS,CASHEWNUTS  FOR GARNISHING

PROCEDURE : 

1. Soak pumpkin seeds in water for 3-4 hours. 

2. Discard the water used for soaking and use fresh water for grinding the seeds. Keep the paste aside. Use only little water for grinding,else the mixture will turn watery.

3. In a non-stick  pan add 3 tsp of ghee and heat it. Transfer the ground paste over the hot ghee and keep stirring in mild heat.

4. Now pour the milk over the mixture and continue stirring in mild heat. At one point you will notice that the colour of halwa changes and it thickens after the mixture takes in the milk completely.

5. Now add in the sugar and continue with the stirring process. Now add the remaining ghee and cardamom powder. You can notice the ghee leaves the sides and it reaches halwa consistency. At this stage,switch off the heat and garnish with roasted nuts and relish.