Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - diced, pearl onions (sambar onions) - finely chopped, mustard seeds. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
16 steps- 1
To begin making the Pumpkin Thoran Recipe, prepare all the ingredients and keep them ready
- 2
Into a mixer grinder, make a paste of the coconut, curry leaves, cumin seeds and green chillies
mustard seeds(1 teaspoon)sprig curry leaves(2)green chilli - slit(2)fresh coconut - grated(1/2 cup)sprig curry leaves(1)cumin seeds (jeera)(1 teaspoon)green chilli(1) - 3
You don't need to add any water to grind to a paste
- 4
Heat oil in a heavy bottomed pan
- 5
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Immediately, add curry leaves and stir for a couple of seconds
sprig curry leaves(2)sprig curry leaves(1) - 7
Add finely chopped onions and saute the onions until they soften
pearl onions (sambar onions) - finely chopped(15) - 8
Once the onions soften, add the slit green chillies
pearl onions (sambar onions) - finely chopped(15)green chilli - slit(2)green chilli(1) - 9
Once the onions turn pink, add the cut pumpkin, turmeric powder, salt and stir
pearl onions (sambar onions) - finely chopped(15)salt - to tasteturmeric powder (haldi)(1 teaspoon) - 10
Sprinkle some water and cover the pan
- 11
Cook the pumpkin until it is soft and tender
- 12
Stir in between, as required
- 13
Once the pumpkin is cooked, add ground coconut mixture and toss for a few seconds on high heat and turn off the heat
fresh coconut - grated(1/2 cup) - 14
Check the taste of the Pumpkin Thoran and adjust the seasonings accordingly
salt - to taste - 15
Once done, transfer the Pumpkin Thoran to a serving bowl and serve hot
- 16
Serve Pumpkin Thoran with Cherupayar Curry, Steamed Rice and Moru Kachiyathu for a weekend lunch or dinner
sprig curry leaves(2)sprig curry leaves(1)
Rate this recipe
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Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi
A vegetarian Indian recipe with kaddu (parangikai/ pumpkin) - diced, pearl onions (sambar onions) - finely chopped, mustard seeds. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Pumpkin Thoran Recipe, prepare all the ingredients and keep them ready
- 2
Into a mixer grinder, make a paste of the coconut, curry leaves, cumin seeds and green chillies
mustard seeds(1 teaspoon)sprig curry leaves(2)green chilli - slit(2)fresh coconut - grated(1/2 cup)sprig curry leaves(1)cumin seeds (jeera)(1 teaspoon)green chilli(1) - 3
You don't need to add any water to grind to a paste
- 4
Heat oil in a heavy bottomed pan
- 5
Once the oil is hot, add mustard seeds and let them splutter
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Immediately, add curry leaves and stir for a couple of seconds
sprig curry leaves(2)sprig curry leaves(1) - 7
Add finely chopped onions and saute the onions until they soften
pearl onions (sambar onions) - finely chopped(15) - 8
Once the onions soften, add the slit green chillies
pearl onions (sambar onions) - finely chopped(15)green chilli - slit(2)green chilli(1) - 9
Once the onions turn pink, add the cut pumpkin, turmeric powder, salt and stir
pearl onions (sambar onions) - finely chopped(15)salt - to tasteturmeric powder (haldi)(1 teaspoon) - 10
Sprinkle some water and cover the pan
- 11
Cook the pumpkin until it is soft and tender
- 12
Stir in between, as required
- 13
Once the pumpkin is cooked, add ground coconut mixture and toss for a few seconds on high heat and turn off the heat
fresh coconut - grated(1/2 cup) - 14
Check the taste of the Pumpkin Thoran and adjust the seasonings accordingly
salt - to taste - 15
Once done, transfer the Pumpkin Thoran to a serving bowl and serve hot
- 16
Serve Pumpkin Thoran with Cherupayar Curry, Steamed Rice and Moru Kachiyathu for a weekend lunch or dinner
sprig curry leaves(2)sprig curry leaves(1)
Rate this recipe
