Pumpkin puli kulambu or curry is a south Indian lunch item served with rice. Pumpkin gives a wonderful taste when added in kulambu or gravy. We usually make this in pongal season and it’s very simple to prepare.



  • pumpkin chopped – 1 cup
  • Onion chopped – 1
  • Tomato chopped – 1
  • Tamarind – small ball
  • Turmeric powder – 1 /4 tsp
  • Sambar powder – 1 tsp
  • Chilli powder – 1 /2 tsp
  • Coriander powder – 1 /2 tsp
  • Mustard seeds – 1 /4 tsp
  • Urad dal – 1 /2 tsp
  • Chana dal – 1 /2 tsp
  • Cumin seeds – 1 tsp
  • Peanut powder – 2 tsp
  • Oil – 1 tsp
  • Salt – as required


1.Soak tamarind in warm water and extract the juice.

2.Heat oil in kadai add mustard seeds, cumin seeds, Chana dal and Urad dal.

3.Add onion and saute till they become translucent. Then add tomato, turmeric, coriander, chilli and sambar powders.

4.Saute till the raw smell vanishes and add tamarind juice and salt.

5.When it starts to bubble add pumpkin pieces and little water. Cook covered for 5-10 minutes in medium flame.

6.When the pumpkin gets cooked and the curry becomes thick, remove from flame add peanut powder and stir well.

7.Garnish with coriander leaves and serve with hot rice.



  • Dry roast peanuts and grind it in mixer to get peanut powder. This gives added taste to the curry.
  • Small piece of jaggery can be added as like in other puli kulambu.



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