Pumpkin masala for rice |Yellow pumpkin curry

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pumpkin masala for rice | Yellow pumpkin curry recipe | Mathanga/arasanikka/gummadikaya curry

pumpkin masala for rice

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings


  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/8 tsp cumin seeds
  • 1/4 tsp urad dal split
  • 1 tsp chana dal
  • 1 pinch asafoetida
  • 1/8 tsp turmeric powder
  • 5 cloves garlic crushed
  • 3 sprig curry leaves
  • 2 no red chilli broken
  • 1 medium onion finely chopped
  • 1 long green chilli chopped
  • 250 gms pumpkin chopped to pieces
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2+1/2 cup water
  • 1.5 tbsp tamarind water


  • heat oil in a kadai and crackle mustard seeds and cumin seeds.
  • further add urad dal, chana dal, asafoetida, turmeric powder and mix once.
  • a handful of curry leaves is added and fried until the leaves are crisp.
  • add red chillies, chopped onions, chopped green chillies and fry until slightly brown.
  • add chopped pumpkin pieces, salt, chilli powder and mix well. fry for a minute.
  • add a little water, close and cook until pumpkin is soft.
  • open and mash it slightly with back of the ladle. mash it here and there.
  • lastly, add tamarind water, 2 cups water and give it a good boil.
  • serve fresh and hot with rice.


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