Pumpkin Pulincurry (Mathanga Pulincurry)

Pumpkin Pulincurry / Mathanga Pulincurry, its a very simple curry which can be made quickly and its a good side dish for rice. If you are not a fan of pumpkin but still you like this curry. So here is recipe for you all to try, I'm sure you all will like this curry, it tastes good the next day, so try to make previous day and serve next day. 

Ingredients

• Pumpkin/ Mathanga 1 cup (chopped medium size)
• Shallots / Small Onion 8 nos, sliced 
• Tomato 1 small
• Curry Leaves 1 sprig
• Green Chilli 2 nos, chopped
• Red Chilli Powder 1/2 tsp
• Kashmiri Chilli Powder 1/4 tsp
• Turmeric Powder 1/4 tsp
• Coriander Powder 1 tsp
• Tamarind Lemon size, soaked in 1/2 cup of water
• Jaggery 1 medium piece or grated 1/4 tsp
• Salt
• Coconut Oil
• Fenugreek powder 2 pinch
• Asafoetida 2 pinch

To Splutter 

• Coconut oil
• Mustard Seeds 1/4 tsp
• Dry Red Chilli 2 nos
• Curry Leaves 1 sprig
• Asafoetida 1 pinch

Method

Take a pressure cooker and add pumpkin pieces along with turmeric powder, tamarind water, salt and 3/4 cup of water. Cook for one whistle. Once the pressure goes off open the cooker and keep it aside.

Heat oil in a kadai and add sliced shallots and saute for 1 minute. Add green chilli now and saute well until the onions are done. Reduce the flame into low and add red chilli powder, Kashmiri chilli powder, coriander powder, fenugreek powder and asafoetida powder saute until raw smell goes. Add cooked pumpkin now and combine well. Once it boil and check salt. Add grated jaggery and mix well. Boil curry for 4 to 8 minutes. The consistency should be medium thick. 

Heat oil in a small pan and splutter mustard seeds, dry red chilli. Reduce flame into low and add asafoetida powder and curry leaves . Pour this over the curry and close and keep it for 10 minutes. Then mix slowly and serve with warm rice. 

I have posted other pulincurry recipes earlier here is link, Pineapple Pulincurry , Pavakka Pulincurry 

NB: Green chilli and Red chilli add according to your spice level. Colour of the curry will change depends the tamarind and joggery you use. Enjoy cooking..