Tangy Tamarind Pumpkin Curry Recipe
This delightful Tangy Tamarind Pumpkin Curry brings together the gentle sweetness of pumpkin with the tangy zest of tamarind, creating a delicious blend that’s both comforting and flavorful. Perfect for an Indian-inspired vegetarian dinner, this curry is best enjoyed with chapati, spicy yogurt chapati, or paratha for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin), cubed | 2 cups |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/4 tablespoon |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chillies, finely chopped | 2 |
| Onion, finely chopped | 1 |
| Curry Leaves | 1 sprig |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Salt | To taste |
| Water | 1 cup |
| Tamarind Paste | 1 tablespoon |
| Jaggery | 1/2 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal |
| Carbohydrates | ~15 g |
| Protein | ~2 g |
| Fat | ~5 g |
| Fiber | ~3 g |
| Sugars | ~5 g |
Note: These values are approximate and may vary based on the exact ingredients used.
Instructions
-
Prepare Ingredients
Begin by preparing all the ingredients: chop the pumpkin into cubes, finely chop the green chilies and onions, and keep the curry leaves ready. -
Heat the Oil
In a deep pan or kadai, heat the sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds, allowing them to splutter. -
Sauté the Aromatics
Add the finely chopped onion, ginger garlic paste, green chilies, and curry leaves. Sauté until the onions turn golden brown and aromatic, which should take about 3–4 minutes. -
Add the Spices
Once the onions are golden, add the red chili powder, turmeric powder, and coriander powder. Mix the spices well with the sautéed onions, cooking for about 1 minute to release the flavors. -
Cook the Pumpkin
Add the cubed pumpkin to the pan and sprinkle salt over it. Mix well to coat the pumpkin in the spiced onion mixture. Add the water, cover the pan, and let it cook for 3–4 minutes. -
Check and Continue Cooking
After 3–4 minutes, check the pumpkin for tenderness. If it’s not fully cooked, continue to cook for another minute or two. The pumpkin should be soft but not mushy. -
Incorporate Tamarind and Jaggery
In a small bowl, mix the tamarind paste with a little water. Add this tamarind mixture to the pumpkin curry, along with the jaggery. Stir everything together and cook for an additional 1–2 minutes uncovered, allowing the flavors to meld and the excess water to evaporate. -
Serve
Once the water has absorbed and the pumpkin curry has a thick, rich consistency, remove from heat. Serve hot with chapati, spicy yogurt chapati, or paratha, and enjoy the unique tangy-sweet flavors of this dish!
This Tangy Tamarind Pumpkin Curry is a beautiful addition to any vegetarian meal, adding both a burst of flavor and a vibrant color to the table. The combination of sweet pumpkin and tangy tamarind makes this dish truly special and comforting.
