Pumpkin with Cumin and Curry Leaves Tempering

Cumin and Curry Leaves PumpkinI learned this delicious recipe from one of my Indian neighbors and it came out nicely at home. If you're unfamiliar with it, tempering is a common process used in the local cuisine of the Indian subcontinent. It involves heating of ground or whole spices in hot vegetable oil or in clarified butter and then adding it on top of the complete recipe. This adds both aroma and flavor to the recipe. To get the best results, use raw pumpkin with its skin. It's a milder version of the recipe with a hint of sweet flavor. If you prefer a spicy flavor, feel free to make the necessary adjustments. While making the recipe, do not mash the pumpkin pieces. Let's cook this simple yet tasty pumpkin recipe which tastes great with a flatbread.

Cumin and Curry Leaves Pumpkin
Pumpkin with Cumin and Curry Leaves Tempering

Cumin and Curry Leaves Pumpkin

Do try this delicious pumpkin preparation made with a limited number of ingredients and with a flavorful tempering that enhances the flavor by many folds.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 4

  • 400 gm raw pumpkin (diced with skin intact)
  • 1/4 tsp turmeric powder
  • 1/2 tsp tamarind pulp
  • 4 to 5 tsp coconut milk
  • 1 small onion paste
  • 2 green chilies paste
  • 1/2 tsp coriander seeds powder (roasted)
  • 1/4 tsp cumin seeds
  • 15 to 20 curry leaves
  • 5 tsp vegetable oil
  • salt to taste


  1. Heat 2 tsp vegetable oil in a nonstick cooking pot.
  2. Add onion and green chili paste.
  3. Stir fry on a medium flame for about 2 minutes.
  4. Add diced pumpkin and gently stir for half a minute.
  5. Now add turmeric powder, tamarind pulp, coconut milk, roasted coriander seeds powder, and salt.
  6. Stir another half a minute and close the pot with a lid.
  7. Switch the flame to low and cook for about 10 minutes.
  8. Heat 3 tsp of vegetable oil in a small frying pan.
  9. Add cumin seeds and let them crackle for half a minute.
  10. Add curry leaves and immediately switch off the flame.
  11. After half a minute, pour this tempering on top of the cooked pumpkin.
  12. Serve hot with rice or flatbread.