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Coorgi Pumpkin Curry

Coorgi Pumpkin Curry

Simple and delicious Coorgi style coconut based pumpkin curry
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Main Dish
Cuisine coorg, Indian, south indian
Servings 4 people
Calories 64 kcal


  • Pressure Cooker
  • Kadhai/Pan
  • Mixer


  • 1 cup yellow pumpkin chopped with peel
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 3 dry red chillies
  • 4 garlic cloves
  • 1/2 tsp turmeric powder
  • 8 Curry leaves
  • 2 tsp Ghee
  • Salt to taste

To be ground in paste

  • 1/4 cup coconut grated
  • 1/2 inch Ginger
  • 3 garlic cloves


  • Cut pumpkin into medium size cubes and pressure cook them with salt, turmeric powder and water for just 1 whistle.
  • Make a smooth paste with coconut, coriander powder, ginger, garlic and water.
  • Add the paste to the cooked pumpkin, season with salt and let it simmer for about 20 mins.
  • Add a little bit of jaggery, just to balance the dish
  • For the tempering, heat ghee in a pan. Add the mustard seeds, cumin, fenugreek and let it sputter.
  • Then add the garlic and let it brown.
  • Throw in the curry leaves and dry red chillies, fry them up and pour into the pumpkin gravy.


Calories: 64kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 6mgSodium: 3mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 2644IUVitamin C: 44mgCalcium: 24mgIron: 1mg
Keyword coorgi pumpkin, curry, pumpkin curry
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