How to Make Pumpkin Curry With Yogurt (Sihi Kumbala Majjige Huli)
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Pumpkin curry with yogurt (kumbalakayi majjige huli)
A Soothing Side Dish for Cooked Rice
Pumpkin curry with yogurt, known locally as sihi kumbala majjige huli, is a mildly sweet and spicy gravy curry that pairs well with cooked rice, idli, dosa, etc. It is a quick and easy dish to prepare. Unlike other curries, this particular curry calls for raw masala, which means the recipe takes less time to prepare.
Pumpkin boasts many nutrients that can help strengthen your immune system. It contains beta carotene, iron, folate, fiber, and vitamins A, C, and E. This vegetable is heart-friendly and promotes healthy digestion.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 10 min | 25 min | 4 servings |
Ingredients
For the curry:
- 3 cups pumpkin, peeled and chopped into 1 inch by 1/2 inch pieces
- 2 cups yogurt or thick curd, moderately sour
- 1 cup grated coconut
- 2 green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon raw rice or rice flour
- 1 teaspoon asafoetida (hing powder)
- 1 1/2 teaspoons salt, or to taste
For the tempering:
- 2 teaspoons melted ghee or oil, preferably coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 pinches hing powder
- 8-10 curry leaves
Instructions
- Wash the pumpkin. Peel and cut as per instructions.
- Make the gravy for the curry: Add grated coconut, cumin seeds, green chilies, raw rice, and hing powder to a mixer jar. Grind adding enough water to get a smooth paste. Set aside.
- Start to make the curry: Add about 4 cups of water, chopped pumpkin, and some salt to a vessel. Heat it. While keeping high heat, allow it to boil.
- After 2 minutes, reduce the heat and cover. Covering the container shortens the cooking time.
- After 5 minutes, the pumpkin should be soft and about three-quarters cooked.
- Add the ground paste and mix well. Add yogurt. Add 2-3 cups of water and remaining salt. Let the mixture come to a gentle boil. Simmer for 2-3 minutes and then turn off the heat.
- Make the tempering: Heat ghee or oil in a small pan. Add mustard seeds and allow them to pop. Add cumin seeds, curry leaves, and hing powder. Mix well. Let the cumin crackle. Turn off the heat. Add the tempering to the curry.
- Mix the curry well at the time of serving. Serve pumpkin curry with cooked rice, idli, dosa, etc. This curry makes a delightful side dish for all types of meals.
Photo Tutorial
Pumpkin
Step one: Wash, peel, and chop the pumpkin.
Add it to a vessel. Add water and some salt. Heat it.
Allow the mixture to boil. After 2 minutes, reduce the heat and cover the vessel. This process quickens cooking. Cook for 5 minutes.
Step two: Make the gravy for the curry. Add grated coconut, cumin seeds, green chilies, hing powder, and raw rice to a mixer jar. Add water little by little and grind to get a smooth paste.
The paste
Add the paste to the vessel containing the cooked pumpkin.
Mix well.
Add yogurt or thick curd, 2 or 3 cups of water, and remaining salt. Allow the mixture to boil. Simmer for 2-3 minutes. Turn off the heat.
Now, the curry is done!
Add the tempering to the curry as per instructions.
Mix well at the time of serving. Serve pumpkin curry with yogurt with cooked rice, dosa, idli, etc. This mildly spicy curry makes an amazing side dish for all types of meals. Enjoy!
