Poosanikai Haddu Sweet Curry Recipe – Pumpkin Sweet Curry
Pumpkin Sweet Curry, also known as Poosanikai Haddu, is a traditional South Indian vegetarian dish that combines the earthy sweetness of yellow pumpkin with aromatic spices and jaggery. This dish hails from the state of Tamil Nadu, where it is often served as a side dish accompanying rice and sambar, offering a delightful balance of flavors and textures. The mild sweetness from the pumpkin and jaggery is harmonized with the nuttiness of coconut and the subtle heat from dried red chilies, making it a perfect side for any South Indian meal.
This easy-to-make dish is not only a feast for the taste buds but also a nutritious option for those looking to add more vegetables to their diet. The combination of mustard seeds, curry leaves, and urad dal provides a fragrant tempering that enhances the pumpkin’s natural flavors, while the jaggery adds just the right touch of sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 250 grams, diced |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 2 teaspoons |
| Dry Red Chillies | 2, torn into pieces |
| Curry leaves | 1 sprig |
| Jaggery | 1 tablespoon |
| Fresh coconut, grated | 1/4 cup |
| Oil | 2 teaspoons |
| Salt | To taste |
| Water | As needed to cook the pumpkin |
Instructions
-
Preparation:
Begin by preparing all the ingredients. Dice the pumpkin into small cubes, grate the coconut, and tear the dry red chilies into pieces. Set everything aside, ready for cooking. -
Tempering:
Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. As the seeds pop, add the split urad dal, torn dry red chilies, and curry leaves to the pan. Sauté the mixture for 2-3 minutes until the dal turns golden brown and the spices release their aroma. -
Cooking the Pumpkin:
Add the diced pumpkin to the pan along with salt to taste. Pour in just enough water to coat the bottom of the pan. This prevents the pumpkin from sticking or burning while it cooks. Stir everything together and cover the pan with a lid. Let it cook on medium heat for about 5-10 minutes, stirring occasionally to check the water level and ensure the pumpkin is cooking evenly. -
Adding Jaggery and Coconut:
Once the pumpkin is soft and fully cooked, add 1 tablespoon of jaggery to the mixture. Stir well, allowing the jaggery to melt and blend into the curry. Then, add the freshly grated coconut and mix thoroughly. The coconut will give the curry a rich, creamy texture and enhance the flavors of the dish. -
Finishing Touches:
After the coconut is well incorporated, remove the pan from heat. Your Poosanikai Haddu Sweet Curry is now ready to be served! -
Serving Suggestions:
Serve this fragrant and flavorful Pumpkin Sweet Curry with steamed rice and a side of Mixed Vegetable Sambar for a complete and satisfying South Indian meal. The sweetness from the pumpkin and jaggery, combined with the savory spices, creates a perfect balance that pairs wonderfully with the tangy sambar.
Tips for the Perfect Pumpkin Sweet Curry:
- If you prefer a spicier kick, you can increase the number of dry red chilies or even add a pinch of red chili powder along with the tempering.
- For a richer texture, you can use coconut milk instead of grated coconut.
- Ensure that the pumpkin is cooked through but not mushy, as it should retain some texture in the curry.
This dish is a fantastic way to enjoy pumpkin in a savory yet sweet curry, and it’s sure to be a hit with anyone who loves traditional South Indian flavors. Whether you’re looking to try something new or want to add variety to your meals, Poosanikai Haddu Sweet Curry is a recipe you’ll love to make time and time again.
