Sihi kumbalakai palya recipe | How to make pumpkin stir fry | Cheenikai palya | kaddoo sabzi
By Latha on June 6th, 2017
Sihi kumbalakai palya or pumpkin stir fry recipe explained with step by step pictures and a video. Sihi kumbalakayi or cheenikai palya is prepared using pumpkin, coconut, red chili and mustard seeds. Chinikai palya or pumpkin curry goes very well with rice or chapathi.
If you are looking for more sihi kumabalakai or pumpkin recipes then check our pumpkin sweet idli and pumpkin sambar recipes.
This is a very tasty recipe prepared using pumpkin. Pumpkin is familiar by name cheenikai or sihi kumbalakai in Kannada language. My son loves this stir fry reicpe. This tastes good with rice and chapathi.
You can find many palya or stir fry recipes on this website like bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
Or if you are looking for more Karnataka style curry recipes then do visit our curries section.
I have also made a video on this recipe with Kannada narration and English subtitles, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 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 for making sihi kumbalakai palya or pumpkin stir fry:
- 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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