Pumpkin / Kumbalakayi Palya

, , No Comments
This is a simple and easy to prepare dish. It is best eaten when freshly prepared and hot. Pumpkin has it's own native sweetness and this curry is a blend of sweet and spice with a tang. Green chillies are used instead of red ones as they give the perfect spice to this dish. It is a good accompaniment with rice and chapatis.

Pumpkin / Kumbalakayi Palya


1 cup Pumpkin
1 big Onion chopped
1 tsp Mustard
2 green chillies
A pinch of turmeric
A sprig of curry leaves
1 tbsp Fresh grated coconut
A hint of lime juice (optional)


Scrape the outer layer and cut pumpkin into small bite size peices. Heat oil in a pan, add mustard seeds, curry leaves, chopped onions and green chillies. Fry for few minutes till onions are transclucent and are about to turn red. Add pumpkins, salt and a pinch of turmeric, cover and cook on medium heat until pumpkins are just tender. Turn off the flame once the pumpkin is tender and garnish with fresh coconut. Add a hint of lime juice... this is purely optional, but it does add to the flavour. Serve hot with rice or rotis.


Post a Comment