Creamy Pumpkin Kurma

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There are so many different versions of vegetable kurma but this recipe is one of my favorites. I tasted this white colored creamy kurma with fluffy soft parotas in a tiny thattu kadai in Karaikudi several years ago. It was so delicious that I nagged the chef to share his recipe. So here is my take on a delicious bowl of creamy goodness.

Ingredients: (4 servings)

Pumpkin (the white kind not the yellow one) – 3 cups (peeled and diced)

Green peas (I used frozen peas because I’m lazy :)) – 1 cup

To grind:

Garlic – 3 pods

Ginger – 1 inch cube

Green chilli – 3

Poppy seeds – ½ tbsp.

Fennel seeds – ½ tbsp.

Grated coconut – ¼ cup

Roasted dalia (pottu kadalai) – 2 tbsp

(Add all the ingredients mentioned in the “to grind” section into a smooth paste)

Tempering:

Cumin seeds – 1 tbsp

Cilantro

Salt to taste

  1. Heat oil in a heavy bottom pot and add cumin seeds and onion and saute for about 5 minutes till onion turns translucent.
  2. Add the smooth masala paste (see ingredients list) and cook for about 3-4 minutes till the raw flavor of the spices disappear.
  3. Now add diced pumpkin, peas and 4 cups of water. Let the pumpkin cook in the creamy gravy for about 10- 15 minutes. Add salt to taste. Garnish with coriander leaves/cilantro.
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