Pumpkin Poriyal Recipe – Authentic South Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Pumpkin Poriyal Recipe – Authentic South Indian Stir-Fry

Hey everyone! If you’re looking for a simple, flavorful side dish that’s packed with goodness, you absolutely have to try this Pumpkin Poriyal. It’s a South Indian classic, and honestly, it’s one of those recipes that just makes everything taste better – especially a steaming plate of rice! I remember my grandmother making this every Onam, and the aroma would fill the whole house. It’s a comforting, vibrant dish that’s surprisingly easy to make.

Why You’ll Love This Recipe

This Pumpkin Poriyal (also sometimes called Kaddu Poriyal) is more than just a vegetable stir-fry. It’s a celebration of simple flavors, beautifully balanced spices, and the wonderful texture of perfectly cooked pumpkin. It’s quick to whip up – perfect for a weeknight meal – and it’s a fantastic way to get your veggies in. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 2 cups Yellow pumpkin (large cubes) – about 300g
• 1 tbsp Oil
• ?? teaspoon Turmeric powder (about 1/4 tsp or 0.5g)
• Salt to taste
• ?? cup Coconut (grated) – about 100g
• ?? tsp Cumin seeds (about 1/2 tsp or 1.5g)
• 3 Red chillies (or 1 tsp Sambar powder)
• 4 Small onions
• ?? tsp Mustard seeds (about 1/2 tsp or 1.5g)
• 1 tsp Urad dal (split black lentils)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this poriyal:

• Yellow Pumpkin: This is the star! Look for a firm, bright yellow pumpkin. It cooks down beautifully and has a slightly sweet flavor. Butternut squash can also work in a pinch, though the flavor will be a little different.
• Coconut Variations: Traditionally, fresh grated coconut is used, and it makes all the difference. But if you can’t find fresh, unsweetened desiccated coconut works well too. Just rehydrate it with a tablespoon or two of warm water before using.
• Mustard Seed Tempering: That little sizzle and pop when you temper the mustard seeds in oil? That’s where the magic happens! It infuses the oil with incredible flavor. Don’t skip it!
• Spice It Up (or Down): I’ve included both red chillies and sambar powder as options. Red chillies give a more direct heat, while sambar powder adds a complex, savory spice. Regional variations are common – some families use a combination of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the pumpkin skin, remove the seeds, and cut the pumpkin into large cubes. This makes it easier to handle and ensures even cooking.
2. Now, let’s make the coconut mixture. Grind the coconut, red chillies (or sambar powder), cumin seeds, and small onions with about ½ cup (120ml) of water into a coarse paste. You don’t want it super smooth – a little texture is good!
3. Heat the oil in a kadai (a deep frying pan) or a large skillet over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready.
4. Add the urad dal and curry leaves to the hot oil. Sauté for about 30 seconds, until the dal turns golden brown and fragrant.
5. Add the pumpkin cubes and sauté for about a minute. This helps them start to soften and absorb the flavors.
6. Add the turmeric powder, salt, and the ground coconut mixture. Mix everything really well, making sure the pumpkin is coated in the masala.
7. Cover the kadai and cook on low flame until the pumpkin softens – about 2-3 minutes, stirring occasionally.
8. Uncover and cook on high flame for another minute or two, until the masala turns golden brown and slightly dry. This is where you get that lovely caramelized flavor.
9. Finally, drizzle a little coconut oil over the poriyal before serving. It adds a beautiful sheen and extra coconut flavor.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the pumpkin in batches to ensure it cooks evenly.
• Keep a close eye on the tempering. Mustard seeds can burn quickly, so stay nearby!
• Adjust the salt to your liking. It’s always easier to add more than to take it away.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure you’re using oil that’s suitable for a vegan diet.
• Spice Level Adjustment: If you prefer a milder poriyal, reduce the number of red chillies or use a milder sambar powder. For extra heat, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped green chilli for a fresh kick.
• Using Different Types of Pumpkin: While yellow pumpkin is traditional, you can experiment with other varieties like red pumpkin or even kabocha squash.
• Festival Adaptations: This poriyal is a staple during Onam and Pongal celebrations in South India. It’s often served as part of a larger festive meal.

Serving Suggestions

Pumpkin Poriyal is best served warm with a side of rice. It also pairs beautifully with dal, sambar, and rasam. It’s a fantastic addition to any South Indian thali (platter).

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.

FAQs

Let’s answer some common questions:

• What type of pumpkin is best for poriyal? Yellow pumpkin is the most traditional and flavorful choice, but butternut squash can also work.
• Can I make this poriyal ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the pumpkin, grind the coconut mixture) ahead of time.
• How do I adjust the spice level? Reduce or increase the number of red chillies or the amount of sambar powder.
• What is the significance of the tempering (tadka)? The tempering infuses the oil with flavor and aroma, creating a more complex and delicious dish.
• Can I use coconut milk instead of grated coconut? While it will change the flavor profile, you can use coconut milk in a pinch. Reduce the amount of water you add when grinding the spices.

Enjoy! I hope you love this Pumpkin Poriyal as much as my family does. Let me know in the comments how it turns out for you!