Pumpkin Poriyal Recipe – Authentic South Indian Pumpkin Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Pumpkin Poriyal Recipe – Authentic South Indian Pumpkin Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pumpkin Poriyal. It’s a simple, flavorful South Indian stir-fry that’s perfect as a side dish with rice and dal, or even with chapati. I remember my grandmother making this all the time, and the aroma always filled the kitchen with such warmth. It’s a dish that truly feels like home.

Why You’ll Love This Recipe

This Pumpkin Poriyal isn’t just delicious; it’s incredibly easy to make! It comes together in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s a fantastic way to sneak in some extra veggies. The combination of sweet pumpkin, spicy tempering, and tangy tamarind is just chef’s kiss! You’ll love how the flavors meld together.

Ingredients

Here’s what you’ll need to make this delightful Pumpkin Poriyal:

• 2 cups chopped pumpkin (about 300g)
• 3 tbsp oil (vegetable, sunflower, or coconut oil work well)
• 1 tsp mustard seeds
• 2 tbsp urad dal (split black lentils)
• 2-3 red chillies (adjust to your spice preference)
• 1 pinch hing (asafoetida)
• 3-4 whole black pepper
• A few curry leaves (about 10-12)
• 1 small piece tamarind (about 1 inch)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish.

• Pumpkin: In South India, you’ll find different varieties of pumpkin used. Red pumpkin (kumbalakai) is very common, but you can also use yellow pumpkin or even butternut squash if that’s what you have on hand.
• Hing (Asafoetida): Don’t skip this! It adds a unique, savory flavor that’s essential to South Indian cooking. It also aids digestion. You can find it at most Indian grocery stores, or online. A little goes a long way – seriously, just a pinch!
• Urad Dal: This lentil adds a lovely nutty flavor and texture. It’s a key component of the tempering.
• Tamarind: The tamarind adds a wonderful tanginess that balances the sweetness of the pumpkin and the spice of the chillies. If you only have tamarind paste, use about 1 teaspoon mixed with 2 tablespoons of warm water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of oil in a pan over medium heat. Add the chopped pumpkin and sauté until it’s softened, about 5-7 minutes. Don’t worry about it getting browned, just nice and tender. Once softened, set it aside.
2. In the same pan, heat 2 teaspoons of oil. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the urad dal, red chillies (broken into pieces), hing, black pepper, and curry leaves. Sauté until the urad dal turns golden brown and fragrant, about 2-3 minutes. Keep stirring so nothing burns!
4. Grind the sautéed tempering mixture with the cooked pumpkin, salt, and tamarind into a smooth paste. You can use a blender or a small food processor. Add a splash of water if needed to help it blend.
5. That’s it! Your Pumpkin Poriyal is ready. Serve it hot with rice and a dollop of ghee, or as a side dish with chapati or paratha.

Expert Tips

• Don’t overcrowd the pan when sautéing the pumpkin. If you have a lot of pumpkin, do it in batches.
• Keep a close eye on the urad dal while it’s sautéing. It can burn quickly!
• Adjust the amount of red chillies to your liking. If you prefer a milder dish, use only one chilli or remove the seeds.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: Add a pinch of turmeric powder for extra color and a subtle earthy flavor. You can also add a little red chilli powder for more heat.
• Using Different Gourds: Feel free to experiment with other gourds like bottle gourd (lauki) or ridge gourd (turai).
• Festival Adaptations: During Onam or Pongal, this poriyal is often made as part of the elaborate feast. Some families add grated coconut for extra richness. My aunt always adds a sprinkle of roasted sesame seeds!

Serving Suggestions

Pumpkin Poriyal is incredibly versatile. Here are a few ways to enjoy it:

• With hot steamed rice and a side of dal.
• As a side dish with chapati or paratha.
• As part of a South Indian thali (platter).
• Even as a filling for dosas or idlis!

Storage Instructions

Leftover Pumpkin Poriyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What type of pumpkin is best for Poriyal? Red pumpkin (kumbalakai) is traditional, but yellow pumpkin or butternut squash work well too.
• Can I make this Poriyal ahead of time? Yes, you can! It actually tastes better the next day. Just store it in the fridge and reheat when you’re ready to eat.
• How can I adjust the spice level? Use fewer red chillies, remove the seeds, or add a pinch of turmeric powder.
• What is Hing and where can I find it? Hing (asafoetida) is a resin with a pungent aroma. It’s used as a digestive aid and adds a unique flavor. You can find it at Indian grocery stores or online.
• Can I use a different dal instead of Urad Dal? While urad dal is traditional, you can substitute with chana dal (split chickpeas) in a pinch, but the flavor will be slightly different.