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Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings


  • 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


  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.