Pumpkin Poriyal

Traditional vegetable dish from Kerala – red pumpkin tempered and cooked with simple masalas This is a Sanjeev Kapoor exclusive recipe.

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Pumpkin Poriyal

Main Ingredients Red pumpkin (bhopla/kaddu)
Cuisine Kerala
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 400 grams red pumpkin, peeled and cut into 1 inch cubes
  • ¼ cup scraped fresh coconut + for garnish   
  • 2 tablespoons coconut oil
  • 1½ teaspoons mustard seeds
  • 2 dried red chillies
  • 8-10 curry leaves
  • 1½ teaspoons split skinless Bengal gram (dhuli chana dal)
  • 1½ teaspoons split skinless black gram (dhuli urad dal)
  • ½ teaspoon asafoetida (hing)
  • 10-15 madras onions, sliced
  • 2 green chillies, chopped
  • 2 teaspoons sambhar masala
  • ¼ teaspoon turmeric powder
  • ½ teaspoon sugar


  1. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Break dried red chillies and add into the pan. Add curry leaves, split skinless Bengal gram, split skinless black gram and asafoetida and mix well. Cook till the gram mixture change colour.
  2. Add madras onions and sauté till translucent. Add green chillies and mix well. Add pumpkin and sauté for 1 minute.
  3. Add sambhar masala and salt, mix well. Add turmeric powder and mix. Add ¼ cup water, mix and cover and cook for 8-10 minutes, stirring in between.
  4. Add sugar and scraped fresh coconut and mix well. Take the pan off the heat. Transfer into a serving bowl.
  5. Garnish with coconut and serve hot.