Mangalorean Style Kuvalyacho Pollav Recipe (Yellow Pumpkin Curry)
Mangalorean cuisine is known for its vibrant and bold flavors, and this recipe for Kuvalyacho Pollav (Yellow Pumpkin Curry) is no exception. Made with tender pumpkin, aromatic spices, and a rich coconut-based paste, this vegetarian curry is the perfect comfort food. The combination of earthy spices and the slight sweetness of the pumpkin creates a delightful harmony of flavors. Traditionally served with steamed rice or phulka, this curry is a wonderful choice for lunch or dinner, and it’s incredibly easy to prepare in just under 40 minutes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) | 250 grams |
| Onion (sliced) | 1 medium-sized |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| Water | As required |
| Fresh Coconut (grated) | 1/4 cup |
| Ajwain (Carom seeds) | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Tamarind | 18 grams |
| Dry Red Chilies | 3 pieces |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Coconut Paste:
Begin by preparing the coconut paste, which is the base of this flavorful curry. Heat a pan and dry roast the mustard seeds, ajwain (carom seeds), and coriander seeds until they release their fragrant aromas. Add in the sliced onions and sauté them until they turn translucent. Then, add the grated coconut to the pan and sauté it until it turns golden brown. Once the mixture has cooled, grind it into a coarse paste using a little water to help blend the ingredients. -
-
Cook the Pumpkin:
In a pressure cooker, heat a bit of oil and sauté the remaining sliced onion until soft and golden. Add the chopped pumpkin (Kaddu), and stir to combine with the onion. Next, add the prepared ground coconut paste to the pumpkin mixture. Add about 1 cup of water to the pressure cooker, ensuring that there is enough liquid to cook the pumpkin. Stir everything well to ensure the paste is evenly mixed. -
Add Spices:
Sprinkle in the turmeric powder and coriander powder along with some salt to taste. Mix everything thoroughly and check the seasoning. -
Pressure Cook:
Close the lid of the pressure cooker and cook the curry on medium heat for about 4 whistles. After the cooking time is complete, allow the pressure to release naturally before opening the cooker. -
Serve:
Once the curry is cooked and the pumpkin is tender, the Mangalorean-style Kuvalyacho Pollav is ready to be served. You can enjoy this flavorful curry with steamed rice or phulka (Indian flatbreads). The combination of the sweet pumpkin and aromatic coconut paste creates a hearty and satisfying dish that will leave everyone craving more.
Tips for the Best Mangalorean Style Kuvalyacho Pollav:
- Adjust the spice level: If you prefer a spicier curry, you can add more dry red chilies or some freshly ground black pepper to suit your taste.
- Tamarind balance: The tamarind in this recipe adds a slight tanginess to the curry. Make sure to adjust the amount to your liking, as it can vary depending on the type of tamarind used.
- Coconut paste consistency: If the paste becomes too thick after grinding, you can always add a little extra water to bring it to the desired consistency.
This Mangalorean Style Kuvalyacho Pollav (Yellow Pumpkin Curry) recipe is not only easy to make but is also rich in traditional flavors. Perfect for a quick weekday lunch or a comforting weekend dinner, this vegetarian curry will delight your taste buds with its unique combination of spices and creamy coconut base. Enjoy it with freshly steamed rice or phulka for a wholesome and filling meal.
