Indian Kerala Pulissery Pulissery Recipes Pumpkin Vegetarian

Pumpkin Pulissery -Pumpkin in Coconut-Yogurt Gravy

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 -Pumpkin in Coconut-Yogurt Gravy
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
  • Water- ½ cup
  • Salt- 1½ tsp
To Grind
  • Coconut, grated- ½ cup
  • Green chilies- 2
  • Cumin seeds- 1 tsp
  • Curry leaves- 1 sprig
  • 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 well using a spoon or whisk.
  5. Remove the pumpkin mixture from the heat and immediately add yogurt to it, combine well.
  6. Heat over low heat for a couple of minutes.
  7. Taste and add more salt if needed.
For making seasoning
  1. Heat a small pan, add oil, let oil turn hot.
  2. Add mustard seeds, let splutter.
  3. Add dried red chilies roughly chopped and curry leaves, saute for a few seconds.
  4. Pour this seasoning over the pumpkin pulissery and cover the pan with its lid to lock the aroma of the seasoning.
  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...