Pumpkin Thoran Recipe – Kerala-Style Coconut Pumpkin Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Pumpkin Thoran Recipe – Kerala-Style Coconut Pumpkin Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pumpkin Thoran. It’s a classic Kerala-style stir-fry, bursting with the flavors of coconut and warm spices. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But now, it’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Pumpkin Thoran isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to enjoy pumpkin beyond just desserts! The combination of sweet pumpkin, fragrant coconut, and a little bit of spice is truly addictive. Plus, it’s a wonderfully healthy side dish that pairs perfectly with rice and curry. You’ll love how quickly it comes together – perfect for a weeknight meal or a festive spread.

Ingredients

Here’s what you’ll need to make this Kerala Pumpkin Thoran:

• 4 cups pumpkin (chopped into small cubes) – about 500g
• 0.5 cup grated coconut – about 50g
• 3 tablespoons grated coconut – about 30g
• 0.75 teaspoon salt – about 4g
• 2 green chili (no)
• 1 teaspoon cumin seeds – about 5g
• 0.5 teaspoon mustard seeds – about 2g
• 1 inch piece ginger (no)
• 1 tablespoon urad dal – about 8g
• 1 red chili (no)
• 0.125 teaspoon turmeric powder – about 0.5g
• 2 tablespoons oil – about 30ml
• 3.25 cups water – about 770ml

Ingredient Notes

Let’s talk ingredients! Freshly grated coconut is key here. It really makes a difference in the flavor. If you can’t find fresh, unsweetened desiccated coconut is a decent substitute, but try to avoid sweetened versions.

For the pumpkin, you can use any variety that’s good for cooking – like Indian pumpkin (red pumpkin), butternut squash, or even kabocha squash. Each will give a slightly different flavor, so feel free to experiment! Kerala cuisine relies heavily on spices like turmeric and cumin, so don’t skimp on those. They add warmth and depth to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, wash, and cube the pumpkin into small, bite-sized pieces. This helps it cook evenly.
2. In a pot, combine the pumpkin, turmeric powder, salt, one green chili, and 3 cups of water. Bring it to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender.
3. While the pumpkin is cooking, let’s make the coconut paste. Blend ½ cup grated coconut, the remaining green chili, ginger, and cumin seeds with about ¼ cup of water into a smooth paste. Add a little more water if needed to get a nice, creamy consistency.
4. Once the pumpkin is tender, add the coconut paste to the pot. Give it a good stir and simmer for another 2-3 minutes, allowing the flavors to meld together. Adjust the salt to your liking.
5. Now for the tempering! Heat the oil in a separate pan. Add the mustard seeds, urad dal, and halved red chili. Wait for the mustard seeds to splutter – that’s when you know they’re ready.
6. Add 3 tablespoons of grated coconut to the pan and fry until it turns golden brown. Be careful not to burn it!
7. Pour the tempering over the pumpkin-coconut mixture. Gently mix everything together and remove from the heat.

Expert Tips

• Don’t overcook the pumpkin! You want it to be tender, but still hold its shape.
• Keep a close eye on the tempering. Burnt coconut can ruin the whole dish.
• A pinch of asafoetida (hing) in the tempering adds a lovely aroma and aids digestion.

Variations

• Add some veggies: My friend, Priya, loves adding a handful of chopped beans or carrots to the thoran for extra texture and nutrients.
• Make it with different vegetables: Thoran isn’t just for pumpkin! You can use cabbage, carrots, beans, or even plantain.
• My family loves to add a squeeze of lime juice at the end for a little extra zing.

Vegan Adaptation

Good news – this recipe is naturally vegan! No modifications needed.

Spice Level Adjustment (Mild to Spicy)

This recipe has a gentle warmth from the green chilies. If you prefer a milder flavor, remove the seeds from the chilies or use just one. For a spicier kick, add an extra chili or a pinch of chili powder.

Festival Adaptations (Onam, Vishu)

Pumpkin Thoran is a staple during Onam and Vishu feasts in Kerala. It’s often served as part of the sadya – a traditional vegetarian meal served on a banana leaf.

Gluten-Free Option

This recipe is naturally gluten-free.

Serving Suggestions

Serve Pumpkin Thoran warm with steamed rice and a side of your favorite Kerala curry, like Sambar or Avial. It’s also delicious with roti or paratha.

Storage Instructions

Leftover Pumpkin Thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pumpkin is best for Thoran?

Indian pumpkin (red pumpkin) is traditional, but butternut squash or kabocha squash work beautifully too!

Can I use frozen coconut instead of fresh?

You can, but fresh is best. If using frozen, thaw it completely and squeeze out any excess water.

How can I adjust the spice level of this dish?

Adjust the number of green chilies or add a pinch of chili powder. Removing the seeds from the chilies also reduces the heat.

What is the significance of mustard seeds in Kerala cooking?

Mustard seeds are believed to have medicinal properties and add a unique flavor and aroma to Kerala dishes. The spluttering sound they make when tempered is also considered auspicious.

Can this be made ahead of time?

You can prepare the pumpkin and coconut paste ahead of time. However, it’s best to make the tempering just before serving for the freshest flavor.