Karnataka Recipes

Sihi Kumabalakayi Gojju | Yellow Pumpkin Curry

sihi kumbalakayi gojju - Slurpy Platter

Creamy, spicy, sweet and oh-so-easy! This sihi kumbalakayi gojju (Yellow pumpkin curry) is the easiest curry you could make when you’re pressed for time. Just 5 basic ingredients and you have this gorgeous curry ready in 30 minutes!

sihi kumbalakayi gojju - Slurpy Platter

Sankranthi/Pongal saw some pumpkin in abundance. Yes, we still have stocked up pumpkin at home after the festivities too. Pumpkin is usually harvested and eaten mostly during winter or the cool season since it keeps the body warm and is also rich in fiber.

Come to think of it some recipes don’t need a measuring spoon and some don’t need improvs because they’re just perfect every time you make em. Some recipes are legendary hand-me-downs from grammoms and moms – these are the real treasures that take you a loooong way from the ever burgeoning world of food, fusions and more.

It may not be Halloween here in India, but it is the seasons when pumpkins are harvested in abundance during winter. This is by far the easiest gojju (stew) recipe that my grandmom handed me down. I mean, all is requires is just one main ingredient (PUMPKIN) and 4 ingredients to grind and 3 ingredients to temper. You have the most amazing curry to lick off your bowl in a matter of minutes. It tastes ambrosial with a bowl of steamed rice and even better with soft rotis. In Kannada, it is called Sihi (Sweet) Kumabalayaki (pumpkin) because the yellow pumpkin tastes really sweet when cooked. Plus it is full of fiber, potassium and Vitamin C. It also boosts vision since there’s beta-carotene, the same as carrots.

sihi kumbalakayi gojju - Slurpy Platter

I love pumpkin, I use it to make parathas, stews, pesto, tea cakes and so much more. It is one of the most versatile vegetables to work with because you can make something so savoury and sweet at the same time and it blends so well with other ingredients.

I generally make this Sihi Kumbalakayi gojju for dinner to pair it with warm rotis or for the husband’s lunch box to eat with rotis. But if I happen to make it for lunch I wouldn’t miss an opportunity to pair it with a bowl of hot steamed rice , because it tastes like the perfect thing ever!

The moment it hits your taste buds you know it is a winner. You can’t, you wouldn’t not want to gobble it up while mixing the rice and the curry because that’s how tasty it smells and tastes of course πŸ™‚

Freshly grated coconut makes it all the more creamy and smooth along with the pumpkin, while also giving it a distinct flavour when mixed with the other ingredients.

sihi kumbalakayi gojju - Slurpy Platter

Oh! Btw, here’s a tipwhen you’re cutting the pumpkin, DO NOT DISCARD THE SEEDS! Keep them aside, dry them in the sun and pop it in when you’re hungry, or add it to smoothies, or even roast them and add it to your pestos if you want a vegan pesto pasta. It gives it a great body and makes it just as creamy as cheese would do.

You might also like:

CREAMY VEGAN ROASTED PUMPKIN PESTO PASTA

Extremely ADDICTIVE KASHI HALWA – Pumpkin Halwa

sihi kumbalakayi gojju - Slurpy Platter
Sihi Kumabalakayi Gojju | Yellow Pumpkin Curry
Creamy, spicy, sweet and oh-so-easy! This sihi kumbalakayi gojju (Yellow pumpkin curry) is the easiest curry you could make when you're pressed for time. Just 5 basic ingredients and you have this gorgeous curry ready in flat 30 minutes!
sihi kumbalakayi gojju - Slurpy Platter
Sihi Kumabalakayi Gojju | Yellow Pumpkin Curry
Creamy, spicy, sweet and oh-so-easy! This sihi kumbalakayi gojju (Yellow pumpkin curry) is the easiest curry you could make when you're pressed for time. Just 5 basic ingredients and you have this gorgeous curry ready in flat 30 minutes!
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Ingredients
To grind into a paste
Seasoning
Instructions
  1. To begin making the pumpkin curry let us first start make the paste that is to be ground. In a pan, on medium low flame, heat 1 tsp oil and add the green chillies, once they start spluttering add the grated coconut, coriander leaves, give it a light stir and mix everything together. turn off the stove and add the fried gram. Keep it aside to cool.
  2. Meanwhile, heat oil in a kadai or a wide bottomed pan and add mustard, urad dal, channa dal, hing, curry leaves and red chillies. Once the lentils turn golden brown add the pumpkin chunks and give it a stir. Add a little water at this stage (1/4 cup), add salt and cook covered for about 6-8 minutes until the pumpkin becomes a little soft and tender. They cook really fast, so keep checking it between to ensure it doesn't get over cooked.
  3. Now, grind the mixture in step 1 by adding a little water till you get a chutney consistency.
  4. Add the above mixture to the cooked pumpkin and mix everything together . Bring to a light boil and turn off the stove. In case the curry thickens too much add a bit of water and then turn off the stove.
  5. Enjoy with a bowl of steamed rice or rotis. They taste best with both but I prefer eating it with rice πŸ˜› πŸ™‚
Recipe Notes
  • You can make this curry using chayote as well, the same masala goes into grinding.Β 
  • If you don't have freshly grated coconut you could use dessicated coconut as ell - just soak it in 1/2 cup of hot water before grinding it.Β 
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