Indian Kerala Pulissery Pulissery Recipes Pumpkin Vegetarian

Pumpkin Pulissery – Cooked With Ground Coconut & Yogurt | Kerala Recipe

A vegetarian side dish served along with Sadya…
It’s pumpkin season again and they are literally everywhere. Pumpkins are made into almost all forms: pies, cookies, cakes, breads, lattes with pumpkin spice and many more. I’d made pumpkin pie a few years ago from scratch, if you are looking for a recipe check this out: pumpkin pie recipe with step by step preparation method.
I made this vegetarian dish with pumpkin when I’d made Sadya. It’s called pulissery and the gravy is made of coconut and yogurt. I had made pulissery with cucumber, beetroot and pineapple before, so this time I tried with pumpkin. It tasted really good with pumpkin as well.
pumpkin pulissery

Pumpkin Pulissery - Cooked With Ground Coconut & Yogurt | Kerala Recipe
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Indian
Serves: 8 People
To cook pumpkin
  • Pumpkin, diced- 3 cups
  • Turmeric powder- ½ tsp
  • Chili powder- ¼ tsp
  • Curry leaves- 1 sprig
  • Water- ½ cup
  • Salt- 1 tsp
To Grind
  • Coconut, grated- ½ cup
  • Green chilies- 2
  • Cumin seeds- 1 tsp
  • Water-1/4 cup
Other ingredients
  • Yogurt- ½ cup
For tempering
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dried red chili- 2
  • Curry leaves- 5 leaves
  1. In a saucepan, combine pumpkin with the ingredients mentioned above “to cook pumpkin’ and cook covered till pumpkin has turned soft. Don’t over cook or mash it.
  2. In a blender, grind the above mentioned ingredients “to grind”.
  3. Add the ground coconut mixture to the cooked pumpkin, combine well and cook for a few minutes till the raw taste of coconut goes away.
  4. Add the yogurt to a bowl & beat it well using a spoon or whisk.
  5. Take the pan off the heat and add yogurt to it, combine well.
  6. Taste and add more salt if needed.
  7. Keep it covered.
For making seasoning
  1. Heat a small frying pan, add coconut oil, let oil turn hot.
  2. Add mustard seeds, let splutter.
  3. Add dried red chilies, halved and curry leaves, saute for a few seconds.
  4. Pour this seasoning over the pumpkin pulissery, close the pan with the lid.
  5. Serve as a side dish along with rice. This can be also served as one of the side dishes in Kerala Sadhya.
-You could replace pumpkin with pineapple, mango, plantain etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...