Pumpkin conjures up images of the week leading up to Halloween. This versatile vegetable is adaptable and utilised in a variety of ways around the world. One can experiment with various meals using this veggie. The year-round availability of pumpkins, which are incredibly nutrient-dense and low in calories, makes them an all-season vegetable. In Indian cuisine, one can observe the use of this vegetable in diverse ways across the regions. From a humble and effortless curry to decadent desserts and the main course, pumpkin-based recipes of India are inspiring. This Halloween, why not give a desi tweak with these indigenous dishes?
Kuvalyacho Pollav
Try this pumpkin-based authentic Mangalorean recipe. This dish is a staple in Mangalore, and the gravy is made with coconut as a base. Traditionally, the onions and coconut used in this recipe were sun-dried before being mixed into a coarse paste with other spices. It is used to give the yellow pumpkin curry more thickness. However, as people's lifestyles changed, they began cooking it directly on the pan. Its tangy and fiery flavour is enhanced with a small amount of tamarind and red chillies.
Poosanikai Haddu
It is a sweet vegetarian preparation from South India. Jaggery, yellow pumpkin, commonly called Haddu or Poosanikai, and grated coconut are used in its recipe. Mustard seeds, curry leaves, and urad dal are all used in the tempering process. Thanks to all of these ingredients, it tastes sweet, nutty, and crunchy. It is a traditional Tamilnadu recipe. This recipe is usually prepared during the Tamil Pongal when pumpkin is readily available in markets. Relish it with steamed rice and sambar.
Kumror Posto
The rest of the country is aware of Bengali aloo posto, but this one is still unknown to many. This Bengali dish is the marriage between the locals' love for kumro or pumpkin and posto or poppy seeds. There is no specific laid-down recipe for kumro posto. While in the classic Bengali posto delicacies, turmeric powder, garlic, ginger and tomatoes are often skipped, there is a slight difference in this one. A few add a faint taste of garlic, garam masala and tomato, making this Kumror Posto a vegetarian delicacy.
Bhoplya Cha Bharit
This Maharashtrian dish is a basic sabzi that is stir-fried. It is prepared using yellow pumpkin pieces. Often, they are boiled first and then tempered with cumin, curry leaves, and mustard seeds. It is seasoned with simple Indian spices, such as red chilli powder and garam masala powder, which really brings out the flavour of the pumpkin. The Maharashtrians usually serve it with puri or paratha.
Parangikai Payasam
A delicious and nutritious recipe is parangikai payasam. You must explore this one of the healthiest and simplest kheers in your kitchen. This Tamil Nadu dessert has milk, jaggery, a lot of dry fruits, and yellow pumpkin. According to the recipe, milk is used to simmer the grated pumpkin, together with dry fruits and cardamom. It is left to cool after being cooked. The mixture is churned in a blender before being boiled with milk once again and cooked until thick. It is then sweetened with jaggery and topped with nuts.
Happy Halloween with these Indian pumpkin dishes.