Pumpkin Pulissery -Pumpkin in Coconut-Yogurt Gravy

pumpkin-pulissery
A vegetarian side dish served along with Sadya…
It’s pumpkin season again and they are literally everywhere. Pumpkins are made into almost all forms: pies, cookies, cakes, breads, lattes with pumpkin spice and many more. I’d made pumpkin pie a few years ago from scratch, if you are looking for a recipe check this out: pumpkin pie recipe with step by step preparation method.
I made this vegetarian dish with pumpkin when I’d made Sadya. It’s called pulissery and the gravy is made of coconut and yogurt. I had made pulissery with cucumber, beetroot and pineapple before, so this time I tried with pumpkin. It tasted really good with pumpkin as well.
pumpkin pulissery

Pumpkin Pulissery -Pumpkin in Coconut-Yogurt Gravy
Author: 
Recipe type: Vegetarian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 People
 
Ingredients
To cook pumpkin
  • Pumpkin, diced- 3 cups
  • Turmeric powder- ½ tsp
  • Chili powder- ¼ tsp
  • Curry leaves- 1 sprig
  • Water- ½ cup
  • Salt- to taste
To Grind
  • Coconut, grated- ½ cup
  • Green chilies- 2
  • Cumin seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Water-1/4 cup
Other ingredients
  • Yogurt- ½ cup
For seasoning
  • Coconut oil or vegetable oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dry red chili- 2
  • Curry leaves- 5 leaves
Instructions
  1. In a saucepan, combine pumpkin with the ingredients mentioned above “to cook pumpkin’ and cook covered till pumpkin has turned tender. Don’t over cook or mash it.
  2. In a blender, grind the above mentioned ingredients “to grind”.
  3. Add the ground coconut mixture to the cooked pumpkin, combine well and cook for a few minutes till the raw taste of coconut goes away.
  4. Remove the pumpkin mixture from the heat and immediately add yogurt to it, combine well.
  5. Heat over low heat for a couple of minutes.
  6. Taste and add more salt if needed.
For making seasoning
  1. Heat a small pan, add oil, let it turn hot.
  2. Add mustard seeds and let it splutter.
  3. Add dry red chilies and curry leaves, saute for a few seconds.
  4. Pour this seasoning over the pumpkin pulissery and cover the pan with its lid to lock the aroma of the seasoning.
  5. Serve as a side dish along with rice or for Sadya.
Notes
-You could replace pumpkin with pineapple, mango, plantain etc.

 

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