A seasonal South Indian recipe
Pumpkin (or Squash) Poriyal
Whether you're looking for a unique Thanksgiving side or just a seasonal dry curry to go with dal, this South Indian stir-fry is just the thing! The sweetness of pumpkin meets some spicy sambar powder, resulting in the perfect balance of flavors.
1 tbsp neutral oil, such as avocado or grapeseed
1 tsp black mustard seeds
1/2 tsp urad dal
1/4 tsp asafoetida (hing)
10-12 fresh curry leaves
1 small Delicata Squash or Pie Pumpkin (420g)
1/4 tsp turmeric
1 tsp salt
1 tsp sambar powder
1-2 dry red Indian chilis
2 tbsp grated fresh or frozen coconut (sub unsweetened dry coconut)
- Using a sharp knife, slice the squash in half, scoop out seeds and dice. (If using Delicata Squash, the skin is edible so need to peel!)
- In a skillet on medium high, heat oil and add mustard seeds. When they pop, lower heat to medium and add urad dal, asafoetida, curry leaves and chilis.
- When urad dal is golden brown, add squash, turmeric, salt and sambar powder. Mix well, cover and cook for 8-10min, stirring occasionally, until squash is fork-tender and edges are browned. You can deglaze with a tablespoon of water if needed as it cools.
- Add more salt per taste
- Garnish with coconut and serve
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