Tangy Tamarind Pumpkin Curry Recipe
Tangy Tamarind Pumpkin curry is delicious, quick and easy side dish to prepare. Tamarind adds tangy flavour to the curry and takes it to another level. Plus, it adds the health benefits of having pumpkins. You can serve Tangy Tamarind Pumpkin Curry Recipe with chapati, Spicy yogurt chapatior paratha as a side dish for weeknight dinner.
Did you know: Pumpkin is a rich source of Vitamin A and antioxidants which are good for vision and maintaining supple body tissues. Potassium in it is good for maintaining a healthy blood pressure.
Here a few more recipes with Pumpkin
- 2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubed
- 1 tablespoon Sunflower Oil
- 1 tablespoon Mustard seeds
- 1/4 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Ginger Garlic Paste
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 sprig Curry leaves
- 1 tablespoon Red Chilli powder
- 1 tablespoon Turmeric powder (Haldi)
- 1 tablespoon Coriander Powder (Dhania)
- Salt , to taste
- 1 cup Water
- 1 tablespoon Tamarind Paste
- 1/2 tablespoon Jaggery
How to make Tangy Tamarind Pumpkin Curry Recipe
To prepare Tangy Tamarind Pumpkin Curry Recipe, heat oil in a deep pan. Add mustard seeds, cumin seeds and let it splutter.
Add chopped onion, ginger garlic paste, green chillies, curry leaves and saute it till onion turns golden in colour.
Add red chilli powder, coriander powder and turmeric powder. Mix everything well for a minute and add pumpkin.
Sprinkle salt over pumpkin and add water. Cover the lid and cook it 3-4 minutes.
After 3-4 minutes, check if pumpkin is properly cooked or not if it is not, then let it cook for another minute.
If it is cooked then add tamarind paste, you can mix tamarind paste in a bowl with little water and add it to the pumpkin curry.
Add jaggery, cook uncovered for 1-2 minutes more and make sure that all the water is absorbed.