Recipe for Arasanikai Poriyal. An everyday south Indian Yellow Pumpkin Stir-Fry recipe made with sauteed pumpkins and coconut. Recipe with step by step pictures.
Arasanikai or Yellow Pumpkin is my husband’s favorite veggie at home and this is a very simple everyday stir-fry recipe that can be put together in minutes.
Happy Wednesday! Pumpkin diaries ☺️☺️ The eager wait of close to about 3 months gave us this beautiful pumpkin (our first harvest) at the farm. The crop is a little invasive for small spaces. Vinodh has these nostalgic memories of pumpkin, Specially the yellow ones used extensively in South India. The harvested pumpkin at his parents place would be stashed in the attic and would be used the whole of summer when he was young. Pumpkins stay fresh for a long long time. This time, the children got so excited when the pumpkin started becoming big and could not wait any longer for harvest🙈🙈. We finally harvested our first pumpkin last Sunday! After sharing the pumpkin with friends, I brought home a quarter of this mammoth. I made a simple pumpkin stir fry to go with chapati! It’s going to be a happy pumpkin overdose this week. Count your little blessings 😊 #littleblessings
Here is how to do Arasanikai Poriyal.
Heat oil in a pan and add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves. Add in the chopped onions and saute for a couple of minutes.
Add in the chopped pumpkin. I remove the skin off of the pumpkin as it can be a little fibrous. In some households, if the pumpkin is young, they do cook the pumpkins along with the skin. Its a personal preference. But if its a mature pumpkin, the skin will be hard and fibrous. So do not use the skin of a mature pumpkin.
Add in half a cup of water. Add in a teaspoon of sambar powder and salt. At home, we also add half a teaspoon of jaggery. We like the little sweetness of the jaggery in pumpkin.
Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Pumpkin cooks very fast. It will become mushy if its overcooked. So do not add too much water.
Use a spatula to cut the pumpkin piece into half to check if its tender. If the pumpkin is not tender, add few tablespoons of water and cook for a minute or two more. Once the pumpkin is cooked and tender, add in the fresh shredded coconut and remove from heat.
Serve hot with rice.
- 1 teaspoon sesame oil (Indian gingely oil)
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 onion, finely chopped
- 500 grams yellow pumpkin
- 1 teaspoon sambar powder
- ½ teaspoon salt
- ½ teaspoon jaggery
- ¼ cup shredded coconut
- Heat oil in a pan and add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves. Add in the chopped onions and saute for a couple of minutes.
- Add in the chopped pumpkin.
- Add in half a cup of water. Add in a teaspoon of sambar powder, jaggery and salt.
- Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
- Once the pumpkin is cooked and tender, add in the fresh shredded coconut and remove from heat.
- Serve hot with rice