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Oct 272015
 
Pumpkin curry
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A piece of flaky fried bread turns into a scoop as you dip it into a pipping hot bowl of pumpkin curry, the action languorous. The pumpkin pieces look plump & juicy and hold a promise of being sweet & tart, the flavors scrumptious. To the onlooker you are but eating a humble pumpkin, the thought incredulous. To the omniscient, the crescendo is just building up, the excitement palpable.

Pumpkin Curry

 

The kaddu ka ambal – sweet and tart pumpkin curry is sweet, tart, spicy, hot and is a great example of balance in flavors. An important part of the Dogra cuisine (Dogras are the indigenous people of the Jammu region of Jammu & Kashmir), it is a dish served at almost all feasts when in season.

Pumpkin Curry

A gentle simmer to infuse the pumpkin with the spices, a gentle coaxing of the pumpkin to release its sweetness into the sauce, a touch of tartness from the tamarind to cut into the sweetness and you have yourself – kaddu ka ambal. Served over rice for a gluten free meal or along with crispy roti or even a fried puri for a more indulgent meal. Sometimes, a great dish doesn’t have to be slogged over for hours. It just needs to look like you did.

Pumpkin Curry

 

progressive-eats-logo

We are Celebrating Pumpkin With the #Progressive Eats Group where our Host,  Jeanette from Jeanette’s Healthy Living chose pumpkin as the theme for this month. Here are some fabulous pumpkin dishes to choose from when deciding what to do with all those pumpkins!

Savory

Sweet

Pumpkin curry

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry

Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry

Ingredients

  • 3 tbs oil
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 3- 4 dried red chillies
  • 3 Cups peeled and diced pumpkin ( 2 - 3 inch cubes)
  • Salt to taste (1 tsp)
  • 1/2 tsp ground turmeric
  • 1 tsp Hungarian paprika (good quality)
  • 1/2 tsp cayenne ( only if you want it hotter)
  • 1 C water
  • 1 tsp tamarind paste or 1/4 C seedless tamarind soaked in 1/2 C water
  • 4 tsp molasses or 2 tsp jaggery or 2 tsp brown sugar or 2 tsp sugar

Instructions

  1. Heat oil in a heavy bottom pot on medium heat.
  2. Add in the fenugreek seeds and cumin seeds. As soon as the fenugreek starts to crackle and turn a bit red, add in chillies and then the diced pumpkins.
  3. Add in the salt and stir to coat.
  4. Add in the turmeric and the Hungarian paprika and the cayenne (if using cayenne).
  5. Stir to mix well and then cover and cook on medium heat for a few minutes. Add the 1 C of water, cover and cook on medium heat until the pumpkin is tender - about 10 minutes.
  6. While the pumpkin is cooking, prepare the tamarind
  7. If you are using the seedless tamarind soaked in water, using your hand, massage the pulp into the soaking water. once the tamarind and water are sort of mixed in, using a strainer, strain out the water to filter out any seeds or shoots . Reserve the water discard the debris.
  8. If you are using a paste then mix it in half a cup of water and keep it aside.
  9. Once the pumpkin is soft and tender but still holding its shape, add in the tamarind water (now filtered) and also the molasses/sugar/jaggery ( whatever you are using)
  10. Mix it all in, cover and cook for another 5 minutes on medium heat. The oil will float up to the top and the pumpkin will look a bit glossy when its ready.
http://www.spiceroots.com/kaddu-ka-ambal-sweet-and-tart-pumpkin-curry/

 Posted by on October 27, 2015 at 12:01 AM  Tagged with: ,

  13 Responses to “Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry”

Comments (10) Pingbacks (3)
  1. I am always looking for a way to use pumpkin…We just made this last night and it is a new hit around here! The leftovers turn out really good too.

     
  2. Sold! That description alone has my mouth yearning for a scoop of this tempting pumpkin curry…it sounds amazing!

     
  3. I always, always learn something new and very interesting on your blog, Ansh! This sounds so exotic to my traditional southern palate, but also so very delicious! I cannot wait to give this a try.

     
  4. This looks wonderful! Love pumpkin and squash curries, and this looks superb. Plus I’m a sucker for tamarind — love what it brings to a dish. Really like this — thanks.

     
  5. I could almost smell the scent of this curry wafting out of my computer as I read your description. The explanations for how to coax the best out of each ingredient are out of this world. I only wish I could cook with you beside me. Next best thing though would be to make this recipe.

     
  6. I’m trying to imagine how incredible your kitchen was smelling while this was cooking. Total deliciousness!

     
  7. I’m always so excited to see what you create for us! I love this, and love your use of languorous!!!! Your intro to the recipe is beautiful!!

     
  8. Dear Ms. Spice Roots,

    You dish sound so yummy. I would like to prepare it for my 14 day clean eating. However, I am in a quandary over what some of the ingredients are and where to purchase them.

    Would you please take me shopping to teach this little midwest girl you ways.

    I will treat to coffee. 😉

    Simply Me

     
  9. I just love coming here to see what you’ve cooked up for Progressive Eats, Ansh! You never disappoint–I can almost taste this kaddu ka ambal! Love the nuance and balance in this dish (it’s what makes all the Indian food I’ve tried–and am waiting to try–so special)! xo

     
  10. What a spectacular curry, Ansh! Gorgeous with a complex combination of sweet and tart. Perfect for our pumpkin party!

     

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