Arasanikai Poriyal, Yellow Pumpkin Poriyal

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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.
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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.
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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.
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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.
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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.
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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.
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Serve hot with rice.
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Print
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arasanikai-poriyal-parangikai-poriyal-recipe-7

Arasanikai Poriyal, Yellow Pumpkin Poriyal

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.

  • Total Time: 25 mins
  • Yield: 5-6 servings 1x

Ingredients

Scale
  • 1 teaspoon sesame oil (Indian gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 onion, finely chopped
  • 500 grams yellow pumpkin
  • 1 teaspoon sambar powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon jaggery
  • 1/4 cup shredded coconut

Instructions

  1. 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.
  2. Add in the chopped pumpkin.
  3. Add in half a cup of water. Add in a teaspoon of sambar powder, jaggery and salt.
  4. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
  5. Once the pumpkin is cooked and tender, add in the fresh shredded coconut and remove from heat.
  6. Serve hot with rice
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

8 thoughts on “Arasanikai Poriyal, Yellow Pumpkin Poriyal”

  1. pinky pandit

    Even I am Gujarati have tried many of your recipes here in USA but very happy and learn many things. Thanks

  2. Thanks for sharing this gorgeous recipe. I had an unexpected pumpkin arrive at my door this afternoon and thought I would give it a try. I didn’t have sambar powder or jaggery, so used madras curry powder (it was closest flavour profile I had), and dark brown sugar, but it tasted great, and I will look into sourcing these in future. Cheers!






  3. Akka. You are becoming a household name even in US. Yesterday a friend of mine recommended your blog to me. I couldn’t have been prouder.






  4. I love your little stories to go with each recipe involving a memory or a person. Ofcourse the poriyal looks delish.

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