Pumpkin Puli kulambu recipe - Pumpkin puli kuzhambu recipe - Side dish for Rice

Puli kulambu is something I can have anytime. I got this white flesh pumpkin from India from my mum's backyard. I love the freshness of it. In Singapore mostly we get the orange one (my mum calls it a fruit). After making the mash pumpkin I had some left over. I had decided to try out puli kulambu with it. I am pretty sure it will taste good. Sweetness from Pumpkin, spiciness from chilli powder and puli kulambu podi really enhanced the flavour

Diced pumpkin - 1.5
Small onion / Shallots - 15 (slice them thinly)
Garlic - 7 (slice them into thin long slices)
Gingerly oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Dry Red chillies - 2
Curry leaves - 15-20
Coriander leaves - 1 teaspoon (optional)
Salt to taste
Thick Tamarind water - 3 cups
Granted Fresh Coconut - 1/4 cup
Puli kulambu podi - 2 tablespoon
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tomatoes - 1 (Medium size)
Salt to taste


Grind to smooth paste tomato, Coconut, Red chilli powder, Turmeric powder, puli kulambu powder. I have added about 1/2 cup of water
Heat the pan with oil. Add Mustard seeds , Cumin seeds, Fenugreek seeds, Urad dhal, Dry Red chillies , Curry leaves. Let it pop. Add onion and garlic. Fry till transparent. Add pumpkin and fry for 2 mins. 
Add tamarind water, salt and let it boil. Add grinded paste and mix well.
Let it boil till desired consistency. Switch it off.  Add coriander leaves.
Serve hot with steamed rice