My South Indian Pumpkin Recipe
I have recently received several questions about the ingredients that I used in the recently shared video about my South Indian Pumpkin. Since it is a very versatile dish, vegan and gluten free it is suitable for most people and very easy to prepare. Depending on what you have on hand, other vegetables can be substituted for the pumpkin with equally delicious results.
If you would like to watch me make it, the video by my friend Alison Laverty is below, otherwise keep reading for the recipe.
Here is the recipe that I use:
1/2 kg pumpkin cubes (about 1.5 cm in size)
A splash vegetable oil (I like to use rice bran oil)
1 teaspoon black mustard seeds (available from Indian grocers)
1 teaspoon urid dal (a lentil also available from Indian grocers)
Red chilli powder to taste (if you like the colour of chilli powder but don’t want it to be too hot, Kashmiri Chilli Powder is a good option)
1/4 teaspoon asafoetida powder (if gluten free, avoid the one from Indian grocers as it is usually mixed with wheat flour. Herbie’s spices has one that uses rice flour)
1 sprig curry leaves
Salt to taste
Heat oil in a heavy based pot until it shimmers. Drop in a pinch of mustard seeds, if they sizzle and pop, it is ready. When oil is ready, add mustard seeds and allow to pop. Add urid dal, asafoetida and curry leaves and stir until urid dal is a golden brown colour. Add pumpkin cubes, salt and chilli powder if using. Stir to combine well, cover and cook until pumpkin is tender, stirring occasionally to prevent burning.