Pumpkin Poriyal - Cubed Pumpkin Stir Fry

I never really thought about pumpkin poriyal that much really but it is one that is made in many a Kongu home during Pongal time. I remember eating them at my grandparent's place during ammavasai and they are tasty. Who does not enjoy a sweet vegetable made with coconut gratings?

When I came here to the US there were a lot of pumpkins alright during Halloween but none that tasted like the pumpkins back home. These were grown mostly for ornamental purpose and for carving. I still gave that a try but stringy and not so tasty to eat which is expected. They are for carving Jack O Lanterns!

I stopped buying pumpkins for cooking purposes instead used Butternut squash and Acorn squash as they taste very similar to the pumpkins that we have back in India.



This summer I grewpumpkins at the farm. Tasty and nostalgic at the same time. I was very proud. This year the plan is grow a few more and get better yield. These pumpkins taste great in whichever way you cook them as a a kootu, pulikulambu, sambhar or just a simple stir fry like this recipe which gives the unvarnished taste of the mildly sweet pumpkin and it is pure pleasure.

Cut the pumpkin, remove the inside seeds and stringy portion. Peel the skin if wanted.
In a wide mouthed pan heat oil, add the seasonings. Saute the onions and green chilies and add in the cubed pumpkin.
Add salt, cover and cook the pumpkins till they are soft.
Sprinkle grated coconut mix and turn off the heat.

This pumpkin stir fry, mildly sweet can be served as a side dish to any rice and curry combination. Some people I have heard sprinkle some sugar on the pumpkin but I don't since these are sweet by themselves.

Pumpkin Poriyal - Pumpkin Stir Fry
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients

1. 1/4 of the pumpkin peeled* seeds and strings removed and cut into 1" cubes (or any size you want)
2. 1/4 cup red onions or shallots chopped fine
3. 6-8 green chilies (more or less depending on the heat of the chili)
4. 1/4 cup grated fresh or frozen coconut
5. seasonings - split urad dal, cumin, mustard seeds, curry leaves
6. 1 tsp of oil
7. Note:You can wash the skin well and leave it on and then chop. I like to slightly remove the skin and then chop.

Method

1. Heat oil in a wide mouthed pan or kadai, add the seasonings, urad dal first and when it starts to slightly brown, cumin seeds followed by the mustard seeds and when the mustard seeds pop add the curry leaves.
2. Add the onion and green chilies, saute the onions till they become translucent.
3. Add in the pumpkin, saute for 2 minutes, add salt, cover and cook for 4-5 minutes. Do not overcook, when the pumpkin is soft to the touch, open the lid give a good mix for another 2 minutes or so.
4. Add the coconut, mix gently and turn off the heat.

Serve as a side with rice and sambhar.

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