Monday, August 31, 2020

Pumpkin Curry / Kabocha Squash Kootu

Published August 30, 2020. Updated: Oct 7, 2022

This is a simple and delicious veggie curry made with kabocha squash, perfect to serve with rice or flatbreads. Oil can be used instead of ghee for tempering to make a vegan version of this curry. 

Frozen cooked jackfruit seeds are available in the frozen section of Indian groceries. Sambhar powder is a spice mix that we use to make a veggie stew, sambhar with a tamarind base. The spice mix can be homemade or store bought. This spice mix is also available in Indian groceries. Jackfruit seeds or any beans are optional. If not using, just adjust the salt and sambhar powder according to taste. For flavor variation, any variety of pumpkin can be used.

Sometimes at the same point, you have so many veggies ready to be picked and the best thing to do is to share with friends and family. One of my friends, Y-B, shared her organic produce. She had a couple of Kabocha pumpkins. They cook pretty fast and they are very very tasty. After thinking about what and all I could make with this pumpkin, I decided to make the sambhar podi kootu that my mom makes with varied veggies that she had. I especially like the kothavarangai (cluster beans) - palakottai (jackfruit seed) kootu. Since I had the jackfruit seeds on hand (thanks to my neighbor HA for the yummy jackfruit), wanted to make this version with the pumpkin. Maybe another day would share the exact recipe of the cluster beans kootu. I added some blackeyed peas to increase the protein content. The curry is equally good with roti and rice with a dollop of ghee.    

I am also linking this to Sundays on Silverado, What's For Dinner, Share The Wealth, Full Plate Thursday,  Thursday Favorite Things, and Wonderful Wednesday.

4-6 servings

Kabocha squash - 1.5 cups, diced
Salt - 1 tsp
Black-eyed peas - 1/4 cup
Toor dhal- 1/4 cup
Turmeric - 1/4 tsp
Coconut - 2 tbsp
Water -2 and 1/4 cups
Sambhar powder - 1.5 tsp
Jackfruit seeds - 8 to 10


Ghee/oil - 1 tsp
Mustard seeds - 1/3 tsp
Split urad dhal - 1/3 tsp
Cumin- 1/3 tsp
Hing - 1/8 tsp
Curry leaves - 1 sprig
Cilantro for garnishing


Pressure cook the dal and black-eyed peas with 1/2 cup water each. Along with it, pressure cook the jackfruit seeds if using.

In a saucepan, add a cup of water and diced pumpkin and cook. In two minutes, the pumpkin would be crisp-tender. 

Add the cooked jackfruit seeds, black-eyed peas, salt, turmeric and simmer for a couple of minutes.

Then add the sambhar powder, continue to cook for 2 more minutes. The raw smell would have gone.

Then add dhal and coconut. Adjust the consistency by adding 1/4 cup water. Continue to simmer for 2 more minutes. Switch off the flame and keep aside.

In a pan heat ghee. Add red chilli and mustard. when it splutters add the split urad dhal, cumin, curry leaves, and hing. 

When golden remove and add to the curry. 

Mix, garnish with cilantro and serve with rice or roti.

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