Pumpkin Dal Curry/ Mathanga Parippu Curry


Pumpkin – 1/2 kg cut into big pieces

Toor dal – 3/4 cup

Water – 2 cup

Salt  – to taste

Grated coconut – 3/4 cup

Green chillies – 4

Turmeric powder – 1 tsp

Chilly powder – 1/4 tsp

Jeera/ Cumin seeds – 1/4 tsp

For Tempering

Small onions/ Shallots – 5 sliced

Curry leaves – 2 sprigs

Dry red chillies – 4 broken, seeds removed

Mustard seeds – 1 tsp

Coconut oil – 1 tbsp


Wash and soak the dal in water for half an hour.  Drain and put it into a pressure cooker.  Add the pumpkin pieces and pour 2 cups of water over it.  Close the lid and cook for 4 minutes on a low flame after the first whistle.  Grind together coconut, green chillies, turmeric powder, chilly powder and cumin seeds to a fine paste.  Add this paste to the cooked dal and pumpkin.  Add salt and mix well.  Simmer it for 2 minutes.  Heat oil in a small pan and splutter mustard seeds.  Add small onions, curry leaves and dry red chillies.  Fry till the onions turn light brown.  Pour this over the curry and mix well.  Serve delicious ‘Pumpkin Dal Curry/ Mathanga Parippu Curry’ with rice, pickle and pappads.  Enjoy!

  1. Did you use the orange pumpkin or white mathange, if it is orange i get them ehre by end of septemeber, the dal curry looks so so good tha ti wish i had this for my lunch with rice.

  2. Hi Finla,
    I used the orange pumpkin to make this curry. We call the white ash gourd ‘kumbalanga’.. Try it out when you get it by the end of September..
    Thanks a lot!

  3. Such a droolworthy parippu curry, looks fantastic..

  4. Mathanga curry looks delicious Lissie. It looks so authentic..

  5. Thank you aunty for this wonderful recipe. Gr8 job.

  6. nice recipe aunty.. thank you.. 🙂