Kai Kumbala Kari

Pumpkin cooked with coconut masala with a delicate flavour of garlic . This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Red pumpkin (bhopla/kaddu), Coconut
Cuisine Karnataka
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Kai Kumbala Kari

  • 1/2 kilogram Red pumpkin (bhopla/kaddu)
  • 1/4 Coconut scraped
  • 1 teaspoon Coriander powder
  • to taste Salt
  • 2 tablespoons Oil
  • 1/4 teaspoon Mustard seeds
  • 1-2 Dried red chillies
  • 3-4 cloves Garlic crushed
  • For masala
  • 1/2 Turmeric powder
  • 1-2 teaspoon Green chillies
  • 1 tablespoon Jaggery (gur),grated


  1. Grind the masala ingredients to a smooth paste and set aside.
  2. Cut pumpkin into one inch pieces with skin. Boil one and half cup of water in a non stick pan and add turmeric powder, coriander powder, salt and pumpkin pieces. Cook on medium heat until the pumpkin pieces are tender. Mix the ground paste and bring to a boil.
  3. Heat oil in a separate non stick pan and add mustard seeds. As they splutter, add red chillies and garlic. Sauté till golden brown and add it to the cooked pumpkin.

    Stir and serve hot.

Nutrition Info

Calories 605
Carbohydrates 42.8
Protein 9.9
Fat 43.7