Wednesday, December 7, 2011

Sihi Kumbalakayi Towvae- Pumpkin gravy with cashews

I have never been a big fan of pumpkin. This is one vegetable that I never took a liking to. I tried making khatte meethe Kaddu for S once. But he didn't seem to like it a lot. After that, I just stopped cooking pumpkin all together. It was only a few days back that my friend and neighbour got this halved pumpkin. She said that one whole pumpkin was too much for her. At first, I really did not know what to make out of it. The pumpkin was lying in the fridge for two whole days. I decided to google for some recipes and I chanced upon this recipe here.

Sihi kumbalakayi towae it said. And it did not have any kind of lentils. Imagine a dal without lentils. That was very intriguing to me. What made this recipe all the more interesting was that, it had cashews in it. I had never come across a curry that had a vegetable as the base ingredient and which was seasoned with nuts. Just going through the recipe made me want to try the curry ASAP. Needless to say, the gravy turned out very tasty. Me and S liked the pumpkin gravy a lot but then, it was Purvi who relished it the most. Do give this recipe a try. You never know, you might have an additional option to consider when you are cooking with pumpkin.

Sihi Kumbalakayi towae recipe:
Preparation time: 15 min
Cooking time- 10min
Serves- 4

Pumpkin- 1 small, Peeled, deseeded and chopped into cubes
Turmeric or haldi- A pinch
Cashews- about 3 tbsp
Salt to taste
Tamarind pulp- 1 tbsp
Oil- 2 tsp
Channa dal- 1tbsp
Coriander seeds- 1 tsp
Cinnamon- 1" piece
Red chillies- 3
Asafoetida or hing- a pinch
Dry coconut- 3 tbsp

  • Take the pumpkin cubes in a  thick bottomed pan. Add the tamarind juice, turmeric and water to cover the pumpkin and allow the vegetable to cook on low flame.
  • Heat a tsp of oil in another pan and fry the hing, cinnamon, channa dal, coriander seeds and red chillies.
  • Allow the mixture to cool completely and grind to a fine powder adding the dry coconut in the end.
  • When the pumpkin is thoroughly cooked, mash it with a potato masher and add salt.
  • Add the ground spice mix and allow the mixture to simmer for 2-3min and take off the heat.
  • Heat the remaining oil in a pan and add the mustard seeds. Once they pop, add the cashewnuts and fry till they turn brown.
  • Add the seasoning to the gravy and mix well.
  • Serve hot with steamed rice and a dollop of ghee


  1. wow, that sounds interesting and what a great color of the curry. Love it.

  2. Gravy looks so inviting and delicious. Thanks for sharing this wonderful recipe.

    Hamaree Rasoi

  3. Gravy looks super rich and nutty with those nuts, simply inviting.

  4. Colourful and mouthwatring gravy..Never tried it before.yumm.

  5. Looks so yum and nice recipe ...loving it

  6. Thats an interesting recipe with pumpkin! Sounds delicious!

  7. Your photographs are immaculate! :) Got to learn a thing or two from you.. :)
    32! You've got to be kidding! 32 is the new 20! :D Anybody who has an interest can learn bharatanatyam! Just search basic lessons on Youtube, give it a try & see if you like them.. If yes, then surely join classes soon! :D

    Kavi | Edible Entertainment

    Ongoing events:
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  8. For me this is a very unique way to cook pumpkin, esp. the use of the tamarind. It seems like a cross between a curry and a soup and looks immensely comforting to me.

  9. I love pumpkin so this is definitely for me! Sounds great with the cashews.

  10. I love how you topped the curry with crunchy cashews, makes it so much more tempting!

  11. That must taste very delicious, Nishi! The colour is so beautiful. The curry is new to me.

  12. this curry looks fabulous delicious with cashews

  13. I am a pumpkin fanatic, so I would happily give this recipe a try. Thanks for sharing and glad to see you got good use out of the gift. Happy Holidays!

  14. this is a new dish to me! The color looks so lovely!


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