Red Pumpkin Stew – Kerala Style

Step 1: Prepare Pumpkin

Wash, clean, and cut the red pumpkin into wedges. Scoop out the seeds from each wedge. You can remove the peel if desired.

Step 2: First Tempering

Turn on the flame to medium heat. Heat 1 tablespoon of coconut oil in a pan. Add cinnamon stick, green cardamom, and cloves. Add julienned ginger and green chilies. Sauté until fragrant.

Step 3: Cook Pumpkin

Add the pumpkin wedges to the pan. Sauté for a couple of minutes. Pour in thin coconut milk. Add salt to taste and a generous sprinkling of homemade garam masala. Stir well and allow to cook on medium flame for 8-10 minutes until the pumpkins are tender.

Step 4: Prepare Second Tempering

In a separate small pan, heat the remaining 0.5 tablespoon of coconut oil. Add mustard seeds and let them splutter. Add sliced red onions/shallots and brown them lightly. Add a sprig of curry leaves and stir quickly.

Step 5: Combine & Finish

Pour the second tempering into the pumpkin stew. Stir gently. Finally, add thick coconut cream. Cook on medium flame for precisely 30 seconds. Give it a quick swirl and turn off the flame.

Step 6: Serve

Serve the Red Pumpkin Stew hot with appams or enjoy it as is.

• You can sun-dry or oven-dry the pumpkin seeds and use them as a snack.

• Adjust the amount of green chilies based on your spice preference.

• Ensure the pumpkin is cooked to your desired tenderness before adding thick coconut cream.

• Serve with Appams for a classic pairing.

• Can be enjoyed as is, without any accompaniments.