Duddhe Upkari/South Indian Pumpkin Stir Fry

 

Pumpkin Stir Fry/Duddhe Upkari is a simple (no onion, no garlic) south Indian style stir fry with chunks of pumpkin in mild aromatic spices like asafetida and turmeric in mustard -lentil seasoning.  Curry leaves are added to flavor and brighten up the dish.

With pumpkin being the rage in soups, pies, cakes, muffins, lattes etc., we love them mostly as a simple stir fry.  Except for cheesecake or a simple chocolate pie, I have never been a big fan of any pie, let alone pumpkin pie!  I know pumpkin soup is loved by many, but any thin soup is more my kinda soup than the thicker bowls of hot soup.

My most favorite to-go dish with red pumpkin is duddhe upkari; a simple quick stir fry with exotic but simple spices from south India. Just a whiff of asafetida with a hint of turmeric and added lentils for flavor and texture is all this curry or stir fry needs. For a dash of sweetness (although pumpkin is sweet by itself), I have added jaggery (unrefined cane sugar) along with salt.

A few minutes on the stove and fresh, healthy pumpkin stir fry is ready in no time.  It goes best with just rice and a simple dal like dalithoy, but you could relish it with any Indian flat bread like chapattis, parathas etc. along with a dal like shahi masoor dal or a curry like aloo tikka masala along with some yogurt for a complete Indian meal.

Here we go with this simple recipe:

Duddhe Upkari/South Indian Style Pumpkin Stir Fry

Duddhe Upkari/South Indian Style Pumpkin Stir Fry

Ingredients

  • 2 cups peeled pumpkin, chopped into big chunks
  • 3 to 4 dry red chillies, according to your taste
  • ½ teaspoon urad dal/split black gram lentils
  • Few curry leaves
  • ¼ teaspoon hing/asafetida
  • ¼ teaspoon turmeric powder
  • 1 to 2 tablespoons jaggery(unrefined cane sugar)/brown sugar
  • Salt to taste
  • 2 teaspoons coconut oil

Instructions

  1. Heat 2 teaspoons of coconut oil in a large wok or kadai.
  2. Once the oil is hot, add mustard seeds. When the mustard seeds start to splutter, add red chillies (cut into 2 to 3 pieces), urad dal, hing/asafetida and curry leaves; sauté for a few seconds.
  3. Add the pumpkin pieces, turmeric powder, jaggery and salt to taste. Mix well.
  4. Close with a lid and cook on medium heat, stirring in between till slightly soft and just until tender. If you feel the vegetable is too dry, sprinkle a few spoons of water while cooking.
  5. Do not let the pumpkin cook too much or they will turn mushy.
  6. Remove from heat and serve hot with rice and dalithoy or even with any flat bread.
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How to make Duddhe Upkari with step-by-step Method:

  • Heat 2 teaspoons of coconut oil in a large wok or kadai.
  • Once the oil is hot, add mustard seeds.  When the mustard seeds start to splutter, add red chillies (cut into 2 to 3 pieces), urad dal, hing/asafetida and curry leaves; sauté for a few seconds.

  • Add the pumpkin pieces, turmeric powder, jaggery (add only 1 teaspoon first and then add more later, depending upon how sweet the pumpkin is) and salt to taste. Mix well.

  • Close with a lid and cook on medium heat, stirring in between till slightly soft and just until tender. If you feel the vegetable is too dry, sprinkle a few spoons of water while cooking.

  • Do not let the pumpkin cook too much or they will turn mushy.
  • Remove from heat and serve hot with rice and dalithoy or even with any flat bread.

  • Enjoy!!!

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Other stir fries you can try are:

Broccoli Stir Fry

Cluster Beans Stir Fry

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