Pumpkin fugadh is a mild sweet delicious curry made with a blend of butternut pumpkin, coconut cream cooked in onion tomato gravy. This dish is delicately cooked, subtle to taste spreading out a wonderful, sweet and nutty aroma from the coconut cream and fresh coriander leaves. Pumpkin fugadh is a popular south Indian dish cooked in most of the Indian homes especially Kerala and Tamil Nadu where coconut is available in abundance.
This dish is basically served as a side dish accompanied with rice and other dal and curry varieties. The golden color and sweet flavor of pumpkin makes this dish appealing and enticing. Coconut cream is used extensively in Asian and some Indian cooking. Coconut cream is very similar to coconut milk but contains less water and the difference is mainly its consistency.
Coconut cream is thicker, more paste like consistency and is used as an ingredient in various recipes having a mild non-sweet taste. Pumpkins, orange fleshed fruit and veggie, a type of winter squash which were introduced to the American pilgrims by the Native Americans quickly found favor and were immortalized as one of the traditional foods of Thanksgiving. Pumpkins contain a high level of betacarotene hence has a pleasing orange color flesh.
This important antioxidant is converted to vitamin A by our bodies, and helps to prevent degenerative disease. Pumpkin has a particular similarity with coconut cream and they go superbly well in taste and flavor when combined together. Pumpkin fugadh gives an amazing sweet, nutty, mildly spiced taste and goes well with steamed rice and dal or any Indian flat bread such as roti and chapatti.
Coconut cream is generally added to curries, desserts and cakes. This enhances the aroma and tastes of the dishes. However many need to realize the benefits of coconut cream and many avoid eating it due to its high saturate fat content. The lauric acid content in coconut cream helps fight intrusive viruses, bacteria, promote normal brain development and contribute to healthy bones. And its anti-carcinogenic and anti-pathogenic properties can keep cancer at bay too.
For preparing this luscious Pumpkin fugadh, heat little oil in a kadai or pan and when it gets hot, add some mustard seeds. When they start to crackle, add chopped onions and fry until they are translucent. Add chopped tomato, turmeric powder and cook briefly for about 2 minutes.
Put in the diced pumpkin pieces, salt to taste and water. Stir well to coat the pumpkin and add the coconut cream. Cover the kadai or pan with a lid and cook until pumpkin becomes soft (this depends on how small or large the pieces are diced).
Finally garnish with freshly chopped coriander leaves. Pumpkin fugadh has a unique taste cooked with coconut cream as nothing can replace the flavor of coconut cream in the curry. Its sweet aroma superbly enhances the taste and gives an excellent smooth, silky consistency to the curry when added the right quantity.
Do try this wonderful and simple dish. Click on the below link for detailed recipe:
There are a variety of sweet and savory recipes that one can make with pumpkin such as sweet pumpkin curry, pumpkin pot de crème (This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie), pumpkin masala, pumpkin chilly curry and so on…. Pumpkin is chock full of goodness.
You can tell by its bright color that it’s going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.