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Yellow Pumpkin Stir fry | Poosanikai Poriyal

Yellow pumpkin Poriyal is a super soft, tasty side dish for your lunch. The yellow pumpkins are perfect for a poriyal because they have a soft texture with quite hardness. That is why they are a great vegetable for a poriyal. Plus there is no need for any steam cooking or pressure cooking for this dish. The cubed pumpkins are sauted in the oil and cooked with the moisture in the vegetable. If you are using a month old pumpkin, sprinkle a handful of water and cook. Generally we won't add any water for this poriyal and it will be ready within 10 minutes. As usual I have added the ground coconut mixture for this poriyal also, if you do not like just add a handful of fresh coconuts. If you are using fresh coconuts, sprinkle cumin powder and then transfer it to the serving dish. This Yellow Pumpkin Poriyal goes well with any kuzhambu or rice varieties. I like to eat this poriyal as a salad before my lunch because you can enjoy the mild sweetness in the vegetable when you eat it separately. I hope you will also buy yellow pumpkins to try this tasty and yummy poriyal for your lunch.

Yellow pumpkin Poriyal - Poosanikai Poriyal - Vegetable Side dishes for lunch - Yellow pumpkin recipes - Poriyal recipes for lunch.

Yellow Pumpkin Stir fry Recipe



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Prep time : 10 minutes
Cook time 7 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 250 grams pumpkin
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • salt to taste
  • 2 tbsp oil
For coconut mixture
  • 4 tbsp grated coconut
  • 2 small onions
  • 1 garlic clove
  • 1 dried red chilly
  • 1/2 tsp cumin
Cooking Directions
  1. Use a sharp knife, cut the pumpkin into small wedges and peel the skin completely using a peeler. Place the wedges in a cutting board and cut them into small cubes.
  2. Grind the coconut, small onions, garlic clove and cumin coarsely.
  3. Heat oil in a broad kadai and add the mustard and urid dal. When it splutters add the pumpkin cubes and saute them continuously for 3 minutes.
  4. Reduce the heat to low and close it with the lid. After 1 minute, add the required salt and stir them well.
  5. Saute them well for a few seconds and add the ground paste and curry leaves. 
  6. Mix them well with the ladle and stir them well until there is no moisture in it. Transfer it to the serving dish.

Yellow Pumpkin Stir fry (Poosanikai Poriyal) with step by step photos 

 

Use a sharp knife cut the pumpkin into small wedges and peel the skin completely using a peeler. Remove the seeds using a small spoon. Place the wedges in a cutting board and cut them into small cubes.


 Grind the coconut, small onions, garlic clove and cumin coarsely.

Heat oil in a broad kadai and add the mustard and urid dal. When it splutters add the pumpkin cubes and saute them continuously for 3 minutes. (If the pumpkins are hard, sprinkle a handful of water and cook).

Reduce the heat to low and close it with the lid. After 1 minute, add the required salt and stir them well.


 Saute them well for a few seconds and add the ground paste and curry leaves.

Mix them well with the ladle and stir them well until there is no moisture in it.


Transfer it immediately to the serving dish. Serve it warm for your lunch.

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