Kumbala (Pumpkin) Curry  by Mukkatira Usha Medappa

Mukkatira Usha Medappa learnt the art of cooking from her mother Manavattira Sharada Mandana. Pumpkin curry goes well with otti (rice roti). Ideally, Usha says the combination is good for breakfast, though not mandatory!


1 Kg Kumbala (yellow pumpkin cut into 1” cubes)
Important to have tender pumpkin or if the skin is tough remove the skin.
4 Tbsp Ground coconut ,
2 Nos. Medium sized onions sliced ,
1 Tbsp Coriander Powder ,
½ Tsp Cumin Powder ,
1 Tsp Red Chili Powder ,
4 Tbsp Cooking Oil ,
4-5 Nos. Peeled Garlic-chopped ,
¼ Tsp Mustard Seeds ,
2 Nos. Red Dried Chilies ,
1 Sprig Curry leaf ,
1-2 Tsp Sugar/Jaggery (depending on sweetness of Pumpkin) ,
½ Tsp Lime juice ,
Salt to taste


Place oil in Kadai and heat.
Add the mustard seeds let it crackle and add the garlic, curry leaves and red chilies.
The sliced onions are added and fried till transparent.
To this add the ground coconut and the masala powder (coriander and cumin powders) and fry.
Add 2-3 cups water and let it simmer. Now add the pumpkin cubes and allow the pumpkin to cook in the gravy.
Add sugar, salt and chili powder to taste. Allow this to simmer for 2-5 minutes and add half teaspoon lime juice to the gravy.(Optional to add two slit green chilies)
Serve the curry with a dollop of ghee.
To enjoy this Kumbala Curry with Otti ensure the consistency of the gravy is thick.

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