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Pumpkin Poriyal

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Recipes

Pumpkin Poriyal

A seasonal South Indian recipe

Vasudha Viswanath
Nov 12, 2021
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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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