Pumpkin Pulissery -Pumpkin in Coconut-Yogurt Gravy
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Indian
Serves: 8 People
To cook pumpkin
  • Pumpkin, diced- 3 cups
  • Turmeric powder- ½ tsp
  • Chili powder- ¼ tsp
  • Water- ½ cup
  • Salt- 1½ tsp
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 tempering
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dried red chili- 2
  • Curry leaves- 5 leaves
  1. In a saucepan, combine pumpkin with the ingredients mentioned above “to cook pumpkin’ and cook covered till pumpkin has turned soft. 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. Add the yogurt to a bowl & beat well using a spoon or whisk.
  5. Remove the pumpkin mixture from the heat and immediately add yogurt to it, combine well.
  6. Heat over low heat for a couple of minutes.
  7. Taste and add more salt if needed.
For making seasoning
  1. Heat a small pan, add oil, let oil turn hot.
  2. Add mustard seeds, let splutter.
  3. Add dried red chilies roughly chopped 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. This can be also served as one of the side dishes in Kerala Sadhya.
-You could replace pumpkin with pineapple, mango, plantain etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/pumpkin-pulissery-pumpkin-in-coconut-yogurt-gravy/