Sagu Spiced Yellow Pumpkin
Savor the vibrant flavors of South Indian cuisine with this Sagu Spiced Yellow Pumpkin recipe, a comforting and aromatic dish that's perfect for a hearty meal. Tender cubes of yellow pumpkin are simmered to perfection in a fragrant coconut and spice paste, featuring coriander, cumin, cloves, and cinnamon for a warm, earthy profile. Infused with the tropical notes of grated coconut and the subtle heat of green chilies, this curry is tempered with mustard seeds, curry leaves, and a touch of asafoetida for authentic depth. Quick to prepare in just 45 minutes, this versatile dish pairs beautifully with fluffy chapatis, crisp pooris, or a steaming bowl of rice. Ideal for family dinners or festive occasions, this flavorful pumpkin curry is both nourishing and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Yellow pumpkin (peeled and cubed)
- 2 tablespoons Oil (preferably coconut or vegetable oil)
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 pinch Asafoetida (hing)
- 2 Green chilies (slit)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 0.25 teaspoons Turmeric powder
- 1 teaspoons Salt
- 3 tablespoons Fresh coconut (grated)
- 1 teaspoon Coriander seeds
- 0.5 teaspoons Cumin seeds
- 2 Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Ginger
- 2 Garlic cloves
- 250 ml Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat 2 tablespoons of oil in a large pan over medium heat.
Add mustard seeds and let them splutter, then toss in the curry leaves, green chilies, and a pinch of asafoetida.
Add the finely chopped onion and sauté until translucent. Then add the chopped tomato and cook until soft and mushy.
Stir in the turmeric powder and cubed yellow pumpkin. Cook, stirring occasionally, for 3–4 minutes.
Add salt and 250 ml of water. Cover the pan and let the pumpkin simmer on low heat for 10–12 minutes or until tender.
Meanwhile, prepare the spice paste. In a small blender jar, combine grated coconut, coriander seeds, cumin seeds, cloves, cinnamon stick, ginger, and garlic with 50 ml of water. Blend into a smooth paste.
Once the pumpkin is cooked, add the spice paste to the pan and mix well.
Simmer the curry for another 5–7 minutes, letting the flavors meld together. Add more water if needed to adjust the consistency.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with chapatis, pooris, or steamed rice. Enjoy!
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
