Sagu Spiced Yellow Pumpkin

Savor the vibrant flavors of South Indian cuisine with this Sagu Spiced Yellow Pumpkin recipe, a comforting and aromatic dish that's perfect for a hearty meal. Tender cubes of yellow pumpkin are simmered to perfection in a fragrant coconut and spice paste, featuring coriander, cumin, cloves, and cinnamon for a warm, earthy profile. Infused with the tropical notes of grated coconut and the subtle heat of green chilies, this curry is tempered with mustard seeds, curry leaves, and a touch of asafoetida for authentic depth. Quick to prepare in just 45 minutes, this versatile dish pairs beautifully with fluffy chapatis, crisp pooris, or a steaming bowl of rice. Ideal for family dinners or festive occasions, this flavorful pumpkin curry is both nourishing and irresistibly delicious!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Yellow pumpkin (peeled and cubed)
• 2 tablespoons Oil (preferably coconut or vegetable oil)
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 1 pinch Asafoetida (hing)
• 2 Green chilies (slit)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 0.25 teaspoons Turmeric powder
• 1 teaspoons Salt
• 3 tablespoons Fresh coconut (grated)
• 1 teaspoon Coriander seeds
• 0.5 teaspoons Cumin seeds
• 2 Cloves
• 1 inch Cinnamon stick
• 1 teaspoon Ginger
• 2 Garlic cloves
• 250 ml Water
• 2 tablespoons Fresh coriander leaves (chopped)

Directions

Step 1

Heat 2 tablespoons of oil in a large pan over medium heat.

Step 2

Add mustard seeds and let them splutter, then toss in the curry leaves, green chilies, and a pinch of asafoetida.

Step 3

Add the finely chopped onion and sauté until translucent. Then add the chopped tomato and cook until soft and mushy.

Step 4

Stir in the turmeric powder and cubed yellow pumpkin. Cook, stirring occasionally, for 3–4 minutes.

Step 5

Add salt and 250 ml of water. Cover the pan and let the pumpkin simmer on low heat for 10–12 minutes or until tender.

Step 6

Meanwhile, prepare the spice paste. In a small blender jar, combine grated coconut, coriander seeds, cumin seeds, cloves, cinnamon stick, ginger, and garlic with 50 ml of water. Blend into a smooth paste.

Step 7

Once the pumpkin is cooked, add the spice paste to the pan and mix well.

Step 8

Simmer the curry for another 5–7 minutes, letting the flavors meld together. Add more water if needed to adjust the consistency.

Step 9

Turn off the heat and garnish with freshly chopped coriander leaves.

Step 10

Serve hot with chapatis, pooris, or steamed rice. Enjoy!

Nutrition Facts

Serving size	(1156.0g)

Amount per serving	% Daily Value*
Calories	597.0

Total Fat 37.5g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2418.0mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 14.9g	0%
Total Sugars 28.0g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 312.9mg	0%
Iron 9.2mg	0%
Potassium 3126.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 7.2%

Carbs: 41.8%