Tuesday, November 5, 2019

Pumpkin Spicy Mustard Curry

Pumpkin spicy mustard curry is a side dish and it is one of the traditional dish from Udupi.


Udupi Brahmins have their own style of cooking, use of spices are simple and good for health. 
That how they got the popularity and Udupi Brahmin's hotel is very famous world wide.
Here is Pumpkin dry curry which is a simple and yummy dish that every one love to have it.
I have used pumpkin, mustard seeds, red chilly powder and coconut.
Let us see the benefits of eating pumpkin on our diet.
Pumpkin is very nutritious and rich in Vitamin A.
It is rich in Antioxidant and helps to reduce chronic diseases. It helps to boost energy. Vitamin A in pumpkin helps to protect our eye sight. Pumpkin is low in calorie and good for shedding extra weight. They are rich in Vitamin C, potassium and fiber. Pumpkin is good for our skin.
No Onion OR No Garlic is used in this Pumpkin Spicy Mustard Curry.
Let us see the recipe now :

Things needed :

To cook :
Pumpkin : 1 Bowl
To Grind : 
Mustard seeds : 1/2 Teaspoon
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Tamarind : Very little quantity. (Half of small marble size).
To Add :
Salt : As required 
Jaggery : 1 Tablespoon
Coriander leaves : 1 Tbs
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Urid dal : 1/2 Tsp
Curry leaves : 6 to 8 

Method :

1. Wash and remove the skin of pumpkin and cut into small pieces.


2. Grate coconut and dry grind it with mustard seeds, tamarind and chilly powder.


3. Keep a pan on the fire and put oil. Add mustard seeds,urid daland let mustard seeds splutter.
4. Add curry leaves, pumpkin pieces and stir nicely.


5. Add water and cook till the pieces turn soft.


6. Add jaggery and little turmeric powder.


7. Add salt and stir. Let all the moisture dry. 


8. Add ground mustard - coconut mixture and mix it well.
9. Let it cook on low flame for 2 minutes.


10. Shift the curry to a serving dish , add cut coriander leaves and serve as one of the side dish.

Note 

Do not cook the vegetable very soft or over cooked. It does not taste good. 
Adding jaggery to the curry is optional.
Use of any cooking oil instead of coconut oil is optional.
Adding more chilly is optional.
Time : 30 Minutes.
Serves : 2 to 3.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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