Sihi kumbalakai palya recipe
Learn how to make Sihi kumbalakai palya or pumpkin stir fry with a detailed recipe guide featuring step-by-step pictures and an accompanying video. Sihi kumbalakayi, also known as cheenikai palya, is made using pumpkin, coconut, red chili, and mustard seeds. This flavorful pumpkin curry, or chinikai palya, pairs perfectly with rice or chapathi. Pumpkin is familiar by name cheenikai or sihi kumbalakai in Kannada language.
Ingredients
- 1/2 kg sihi kumbalakayi or pumpkin
- 1 tsp urad dal
- 1 tsp gram dal or chana dal
- 4 – 6 tsp cooking oil
- 1/2 tsp mustard seeds
- 1 red chili (optional)
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 4-5 curry leaves
- 1 small gooseberry sized jaggery
- 1 small marble sized tamarind
- Salt as per your taste
- 2 tbsp finely chopped coriander leaves
- 1/4 cup water
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 – 4 red chili
- 1/2 cup grated coconut
Instructions
- Wash, peel and chop the pumpkin.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal.
- When the mustard seeds splutters and urad dal turns brown, add in broken red chili and curry leaves.
- Add in chopped pumpkin, turmeric powder and asafoetida. Give a quick mix.
- Add in salt, tamarind extract and jaggery. Give a quick mix.
- Add 1/4 cup of water and close the lid.
- Stir in between and cook until soft under low flame.
- Meantime dry grind the grated coconut, red chilies and 1/2 tsp of mustard seeds using a small mixie jar.
- Add in ground coconut, red chili and mustard masala.
- Also add in coriander leaves and mix well for a minute. Switch off the stove and serve it with hot steaming rice or chapathi.
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