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Ingredients

Pressure cook

  • 300 grams yellow pumpkin
  • Required salt
  • 1/8 teaspoon Turmeric powder
  • 1/2 teaspoon chilli powder
  • 1 tablespoon water

Temper

  • 1 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal

Poriyal

  • 8 small onions
  • 1/4 cup coconut
  • Curry leaves few
  • 2 green chilli
  • 1/2 teaspoon cumin seeds

Instructions

  • first, pressure cook pumpkin, required salt, turmeric powder, chilli powder, and water in a separator
  • Transfer to a colander; keep aside
  • Add oil and heat
  • Furthermore, add mustard seeds, urad Dal and splutter
  • Add green chilli, curry leaves and small onion; mix well for 1 minute
  • furthermore, add ginger and coconut; mix well and saute
  • Add cooked pumpkin; mix gently and cook for a minute

Video

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Notes

  1. If the pumpkin you use is soft, cook in open pot or microwave
  2. I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.
FEW VARIATIONS FOR pumpkin COCONUT STIR FRY
You can use,
  1. red chilli instead of green chilli
  2. Chana dal for tempering
  3. Skip onion; prepare poriyal
  4. add ginger powder while adding coconut
  5. Almond flour instead of coconut
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