{"id":227431,"date":"2024-06-04T15:58:19","date_gmt":"2024-06-04T15:58:19","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/04\/sweet-and-spicy-pumpkin-poriyal-stir-fry-recipe\/"},"modified":"2024-06-04T15:58:19","modified_gmt":"2024-06-04T15:58:19","slug":"sweet-and-spicy-pumpkin-poriyal-stir-fry-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/06\/04\/sweet-and-spicy-pumpkin-poriyal-stir-fry-recipe\/","title":{"rendered":"Sweet and Spicy Pumpkin Poriyal (Stir Fry) Recipe"},"content":{"rendered":"


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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Simple ingredients but high on flavor. The sweet and spicy Pumpkin Poriyal or Parangikai Poriyal is a traditional stir fry recipe from Southern India that is ready in minutes. <\/span><\/div>\n
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  • 2<\/span> cups<\/span> diced pumpkin (approx. 300 gms)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> chana dal (split chickpea)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> urad dal (split black gram)<\/span><\/li>\n
  • 2-3<\/span> whole red chillies<\/span><\/li>\n
  • 1<\/span> sprig curry leaves<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 1\/4<\/span> cup<\/span> chopped onions<\/span><\/li>\n
  • 1-2<\/span> chopped green chillies<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> sugar<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> grated coconut<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, dice the pumpkin into bite-sized pieces and keep aside.<\/span><\/p>\n<\/li>\n

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      Heat oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram).<\/span><\/p>\n<\/li>\n

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      Add whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.<\/span><\/p>\n<\/li>\n

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      Add in the chopped onions and green chillies. Saute until the onions are translucent.<\/span><\/p>\n<\/li>\n

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      Now add in the diced pumpkin with the salt and turmeric powder. Mix well.<\/span><\/p>\n<\/li>\n

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      Add a bit of water, cover with a lid, and cook until the pumpkin is done and the liquid dries up.<\/span><\/p>\n<\/li>\n

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      Finally, add the sugar and the grated coconut. Mix well.<\/span><\/p>\n<\/li>\n

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      The Sweet and Spicy Pumpkin Poriyal is ready to serve. Garnish with grated coconut. Serve hot with rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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