Pumpkin Thoran Recipe – South Indian Pumpkin Sabzi
Pumpkin Thoran, a traditional South Indian dish, showcases the versatile kaddu (pumpkin) in a delightful medley of spices and coconut, making it an exquisite side dish that pairs wonderfully with steamed rice or chapati. This recipe highlights the unique flavors of the region while delivering a comforting taste that is sure to please everyone at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 500 grams – diced |
| Pearl onions (Sambar onions) | 15 – finely chopped |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 2 sprigs |
| Green chilies | 2 – slit |
| Salt | to taste |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fresh coconut | 1/2 cup – grated |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green chili | 1 |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 120 kcal |
| Protein | 3 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 3 grams |
| Total Fat | 4 grams |
| Saturated Fat | 3 grams |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 15 |
| Total | 25 |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Indian |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
Instructions
To embark on the delightful journey of creating Pumpkin Thoran, begin by meticulously preparing all the ingredients, ensuring that everything is at your fingertips.
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In a mixer grinder, blend the fresh coconut, curry leaves, cumin seeds, and one green chili together to create a coarse paste. There is no need to add water while grinding; the moisture from the ingredients will suffice.
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Heat a generous amount of oil in a heavy-bottomed pan over medium heat. Once the oil is adequately hot, add the mustard seeds and allow them to splutter. This step is crucial as it releases the nutty flavor of the mustard seeds.
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As the seeds begin to pop, swiftly add the curry leaves and give them a brief stir for a couple of seconds, releasing their fragrant aroma.
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Next, introduce the finely chopped pearl onions into the pan. Sauté the onions until they soften and turn a lovely translucent color. This should take about 3-4 minutes. Once the onions start to turn pink, add the slit green chilies, allowing their heat to infuse into the mixture.
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After the onions are adequately cooked, add the diced pumpkin, turmeric powder, and salt. Stir everything together, ensuring the pumpkin is well coated with the spices. At this stage, sprinkle a small amount of water into the pan to create steam, then cover the pan with a lid. Allow the pumpkin to cook for approximately 10 minutes, or until it becomes soft and tender, stirring occasionally to prevent sticking.
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Once the pumpkin is cooked to perfection, uncover the pan and add the ground coconut mixture. Toss everything together on high heat for just a few seconds. This step helps the flavors meld beautifully and enhances the dish’s overall aroma.
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Before serving, taste the Pumpkin Thoran and adjust the seasoning as necessary, adding more salt or spices if desired.
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Once satisfied with the flavors, transfer the Pumpkin Thoran to a serving bowl, and serve it hot, ideally alongside Cherupayar Curry, Steamed Rice, and Moru Kachiyathu.
This simple yet incredibly flavorful Pumpkin Thoran is perfect for a cozy family dinner or as a festive dish during celebrations, embodying the essence of South Indian cuisine with each delicious bite. Enjoy the vibrant colors and fresh flavors that this recipe brings to your table!
