Goan Style Caldinho de Abobora Branca (Mild Curry of White Pumpkin) Recipe
The Goan Style Caldinho de Abobora Branca is a delightful mild curry made from white pumpkin (also known as Ash Gourd or Vellai Poosanikai). This comforting dish is infused with the rich flavors of Goan spices, complemented by the freshness of coconut, and it comes together beautifully with the sweetness of the pumpkin. While Goan cuisine is often associated with seafood and spice, this vegetarian dish highlights the regionโs diverse palate, where mild and earthy flavors come to the fore. The influence of Portuguese culinary traditions is subtly woven into the preparation, making this dish both aromatic and satisfying.
Perfect for lunch, this Goan-style curry is light yet flavorful, ideal when paired with steamed rice and tangy Potato Vindaloo to create a complete meal. Hereโs how to prepare this comforting curry:
Goan Style Caldinho de Abobora Branca (Mild Curry of White Pumpkin)
Course: Lunch
Cuisine: Goan
Diet: Vegetarian
Servings: 2-3
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Vellai Poosanikai (Ash gourd/White Pumpkin) | 200 grams (peeled and chopped into small pieces) |
| Onion | 1, chopped |
| Salt | To taste |
| Lemon juice | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Oil | 1 tablespoon |
| For Grinding | |
| Fresh coconut (grated) | 1/4 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger | 1-inch piece, chopped |
| Garlic | 4 cloves, chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 3 g |
| Vitamin C | 12% of the Daily Value |
| Iron | 5% of the Daily Value |
Note: Nutritional values may vary based on specific ingredient brands and preparation methods.
Instructions
-
Prepare the Pumpkin:
To start, pressure cook the chopped white pumpkin (Vellai Poosanikai) along with a pinch of salt and just enough water to cover the pieces. Cook for about 1 whistle, or until the pumpkin is soft but still intact. Set aside to cool. -
Grind the Paste:
In a blender, combine the grated fresh coconut, cumin seeds, chopped ginger, chopped garlic, and turmeric powder. Add a small amount of water to help form a smooth, thick paste. -
Cook the Onion:
Heat 1 tablespoon of oil in a flat skillet over medium heat. Add the chopped onion and sautรฉ it until it becomes soft and translucent, about 4-5 minutes. -
Prepare the Curry Base:
Once the onions are ready, add the prepared ground coconut paste to the pan. Cook the paste over low-medium heat for approximately 15 minutes, stirring occasionally, until the oil begins to separate and the paste thickens slightly. This helps bring out the flavors of the spices and coconut. -
Add the Cooked Pumpkin:
Add the cooked pumpkin along with any residual water to the skillet with the ground paste. Stir well to combine, ensuring the pumpkin is well coated with the paste. Simmer for an additional 5-7 minutes, allowing the flavors to meld. -
Final Seasoning:
Taste the curry and adjust the salt as needed. Add the fresh lemon juice and mix gently. -
Garnish and Serve:
Garnish with freshly chopped coriander leaves for a burst of freshness. Serve the Goan Style Caldinho de Abobora Branca hot with steamed rice and a side of tangy Potato Vindaloo for a fulfilling meal.
Serving Suggestions
This delicious Goan curry pairs beautifully with steamed basmati rice, which absorbs the mild, aromatic curry perfectly. For a complete Goan meal, serve with a side of Potato Vindaloo, providing a zesty and flavorful contrast to the mild curry. Add a fresh salad or a light raita to balance out the spices and round off the meal.
Tips for the Perfect Caldinho de Abobora Branca:
- Use Fresh Coconut: Fresh grated coconut adds a unique richness to the curry. If you cannot find fresh coconut, you can use desiccated coconut but be sure to rehydrate it before grinding.
- Adjust the Spice Level: While this recipe is designed to be mild, you can increase the heat by adding green chilies or red chili powder to suit your preferences.
- Consistency: If you prefer a thinner curry, feel free to add a little more water after cooking the pumpkin. Alternatively, if you want a thicker consistency, let it simmer a little longer.
- Coriander Leaves: The freshness of coriander (Dhania) leaves at the end not only enhances the flavor but also adds a lovely pop of color to the dish.
Enjoy your Goan-style Caldinho de Abobora Branca! This mild curry is a wonderful representation of Goan vegetarian cuisine, offering a delicate balance of flavors while remaining comforting and nourishing.
