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!
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.
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 🙂
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.
Oh! Btw, here’s a tip – when 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.
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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!
- You can make this curry using chayote as well, the same masala goes into grinding.
- 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.