Sweet Pumpkin Curry (Kumbala Curry From Coorg)

Sweet Pumpkin Curry is yet another favorite at our breakfast table. The sweet Pumpkin is packed with nutrition and this simple recipe makes eating it a treat! Here is the recipe.


1 kg Pumpkin (Use a tender Pumpkin with green skin)

½ tsp. Turmeric powder

1 tsp. Coriander powder

1” piece jaggery

Salt to taste

Grind to a fine paste:

¼ cup freshly grated Coconut; 2 green chilies slit

For the tempering:

2 tbsp. oil

¼ tsp. Mustard seeds

1 dried Red Chili

4 cloves of Garlic, crushed

5-8 curry leaves


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  1. Wash and cut the Pumpkin, with its skin, into two. Scoop out the seeds. Slice the two halves into wedges and cut into 1” pieces as shown.
  2. Place the Pumpkin pieces in a pan with just enough water to cover it. Add turmeric powder, coriander powder and salt. Cook on a slow fire till tender. Take care that the pumpkin does not reduce to a pulp.
  3. Add the ground coconut and chili paste and stir well. Let this boil for a few minutes. Set aside.
  4. In a separate pan, heat oil for tempering.
  5. When hot, put in the mustard seeds and allow it to splutter.
  6. Next, add the red chili and garlic.
  7. When the garlic becomes slight brown, add the curry leaves. Turn off the heat.
  8. Add this seasoning to the Pumpkin curry and stir well.

Serve hot with Akki Votti or Dosa.