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A flavorful plate of Chettinad pumpkin pulikari served with rice, lentils, and crispy papad.

pumpkin pulikari

chettinad pulikari
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Ingredients

  • 1 tbsp peanut oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/8 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • Curry leaves
  • 2 green chilies
  • 6 garlic cloves
  • 1/4 cup chopped onion
  • 10 small onions
  • 1/2 tbsp sambar powder
  • 1 large tomato
  • 1/2 tsp coriander powder
  • Water as needed
  • 1/2 cup tamarind water
  • Jaggery to taste
  • 1/4 tsp pepper powder
  • 1 tsp sesame oil

Instructions

  • Heat oil in a pan.
  • Splutter mustard seeds, fenugreek seeds, and urad dal.
  • Add cumin seeds and fennel seeds; roast well.
  • Furthermore, add curry leaves, green chilies, and onions; mix well.
  • Add turmeric powder and salt; sauté until translucent.
  • Furthermore, add tomatoes, sambar powder, and coriander powder; sauté.
  • Add pumpkin and sauté until the tomatoes turn mushy.
  • Furthermore, add tamarind water and enough water; boil until the pumpkin is cooked.
  • Add pepper powder, jaggery, and sesame oil; cook until the kuzhambu thickens and comes together.

Video

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