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
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