Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi
Here is a lip smacking Pumpkin Thoran Recipe made with yellow pumpkin, this recipe is something you can put together in a jiffy and is absolutely wholesome and delicious. Packed with flavours from coconut and green chillies along with the cumin adds to the taste of the dish. Serve it along with a Cherupayar Curry and Steamed Rice for lunch or dinner.
Pumpkin Thoran is a very simple vegetable preparation of yellow pumpkin that is flavored with coconut , curry leaves adding to the delicious taste of this dish. This sabzi can be prepared for busy weeknight dinners. Made with only basic ingredients and cooks in under 15 minutes.
ServePumpkin Thoranalong withCherupayar Curry, Steamed Rice andMoru Kachiyathu for a lovely lunch.
If you are looking for more Thoran Recipes, here are some that you can make along with your South Indian meals:
10 M
15 M
25 M
4 Servings
Ingredients
- 500 grams Kaddu (Parangikai/ Pumpkin) , diced
- 15 Pearl onions (Sambar Onions) , finely chopped
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 sprig Curry leaves
- 2 Green Chilli , slit
- Salt , to taste
- 1 teaspoon Turmeric powder (Haldi) To be ground
- 1/2 cup Fresh coconut , grated
- 1 sprig Curry leaves
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli
How to make Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi
To begin making the Pumpkin Thoran Recipe, prepare all the ingredients and keep them ready.
Into a mixer grinder, make a paste of the coconut, curry leaves, cumin seeds and green chillies. You don't need to add any water to grind to a paste.
Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.
Immediately, add curry leaves and stir for a couple of seconds.
Add finely chopped onions and saute the onions until they soften. Once the onions soften, add the slit green chillies.
Once the onions turn pink, add the cut pumpkin, turmeric powder, salt and stir. Sprinkle some water and cover the pan. Cook the pumpkin until it is soft and tender.
Stir in between, as required. Once the pumpkin is cooked, add ground coconut mixture and toss for a few seconds on high heat and turn off the heat.
Check the taste of the Pumpkin Thoran and adjust the seasonings accordingly. Once done, transfer the Pumpkin Thoran to a serving bowl and serve hot.
Serve Pumpkin Thoran with Cherupayar Curry, Steamed Rice and Moru Kachiyathu for a weekend lunch or dinner.
