Pumpkin Coconut Curry | Dudde Khatkhato

Pumpkin Coconut Curry is a simple, sweet, and spicy side dish prepared using pumpkin, grated coconut, and aromatic spices. Serve it with steamed rice for a complete meal. It's one of the easiest pumpkin recipes to try this fall season.

Kaddu ki sabzi

Pumpkin is called kaddu in Hindi, and curry is called sabzi. This style of pumpkin curry is popular in Konkani cuisine, specially at temples and is popularly known as dudde khatkhato (dudhya katkao or dudhia khatkhato).

Since no onion or garlic is added to this sabzi, you can also make this pumpkin curry for Navratri fasting and vrat days.

Serve this pumpkin coconut curry with rice, flatbread, or dinner rolls for a complete meal.

Check out Navratri fasting recipes and Indian vegetarian dinner recipes.

Ingredients

Pumpkin: Pumpkin with green or orange skin is used. You can also try with squash.

Jaggery: For sweetness. You can use brown sugar or sugar instead.

Green chilies: To balance the sweetness.

Curry leaves: For flavors.

For the curried pumpkin masala, use Coriander seeds, urad dal, coconut, red chile powder, and coconut oil.

For tempering, oil, mustard seeds, and curry leaves are used.

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

• Wash the chopped pumpkins.
• Add the pumpkins, jaggery, green chilies, and salt to a thick-bottomed pan with enough water to cover them. Close the lid and bring the mixture to a nice boil until the pumpkins are cooked.

Making of the masala

• Add oil, coriander seeds, and urad dal and roast in a pan on medium flame until aromatic. Keep this aside.
• Add the grated coconut to a mixie jar or blender with red chilies, roasted dal and coriander seeds and water. Blend it to a thick smooth paste.

Making of the curry

• Once the pumpkin is cooked, add the ground masala and water for the desired consistency. Bring this to nice boil and simmer for 5 minutes.
• Meanwhile, heat the oil in a pan. Add the mustard seeds; when they start to splutter, add the curry leaves and switch off the flame.
• Add this tempering to the pumpkin gravy.
• Serve hot with steamed rice, and enjoy.

Tips

• Adjust the chilies and jaggery based on your liking.
• A small lemon-sized ball of tamarind can be added while grinding if desired.

The video was taken while making this temple-style dudhya khatkhato in India, and pictures were taken in America using the seasonal orange pumpkin. The recipe remains the same.

More pumpkin recipes

Recipe card

Pumpkin Coconut Curry | Kaddu Ki Sabzi

Kushi

Pumpkin Coconut Curry is a vegan, simple, sweet, and spicy side dish prepared using pumpkin, grated coconut, and aromatic spices. Serve it with steamed rice for a complete meal. It's one of the easiest pumpkin recipes to try this fall season.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 10

Calories 117 kcal

Equipment

• ▢
  Pot

Ingredients

  

1x2x3x

• ▢ 4 cups Pumpkin chopped into cubes, approx 30 cubes
• ▢ 3 to 4 tablespoon Jaggery brown sugar
• ▢ 3 to 4 Green chilies slit
• ▢ 2 teaspoon Salt adjust to taste
• ▢ 8 to 10 Curry leaves

For the masala

• ▢ 4 tablespoon Coriander seeds
• ▢ 2 tablespoon Urad dal
• ▢ 2 tablespoon Oil
• ▢ 1 cup Coconut grated, fresh, dry or frozen
• ▢ 2 to 3 teaspoon Red chilie powder or 2 to 3 dry red chilies
• ▢ ½ cup Water

For the tempering

• ▢ 1 tablespoon Oil
• ▢ 1 teaspoon Mustard seeds
• ▢ 8 to 10 Curry leaves

Instructions

 

• Wash the chopped pumpkins.
  4 cups Pumpkin
• Add the pumpkins, jaggery, green chilies, and salt to a thick-bottomed pan with enough water to cover them. Close the lid and bring the mixture to a nice boil until the pumpkins are cooked.
  3 to 4 tablespoon Jaggery, 3 to 4 Green chilies, 2 teaspoon Salt, 8 to 10 Curry leaves

Making of the masala

• Add oil, coriander seeds, and urad dal and roast in a pan on medium flame until aromatic. Keep this aside.
  4 tablespoon Coriander seeds, 2 tablespoon Urad dal, 2 tablespoon Oil
• Add the grated coconut to a mixie jar or blender with red chilies, roasted dal and coriander seeds and water. Blend it to a thick smooth paste.
  1 cup Coconut, 2 to 3 teaspoon Red chilie powder or 2 to 3 dry red chilies, ½ cup Water

Making of the curry

• Once the pumpkin is cooked, add the ground masala and water for the desired consistency. Bring this to nice boil and simmer for 5 minutes.
• Meanwhile, heat the oil in a pan. Add mustard seeds, when they start to splutter add the curry leaves and switch off the flame.
  1 tablespoon Oil, 1 teaspoon Mustard seeds, 8 to 10 Curry leaves
• Add this tempering to the pumpkin gravy.
• Serve hot with steamed rice, roti, chapati or dinner rolls and enjoy.

Video

Notes

• Adjust the chilies and jaggery based on your liking.
• A small lemon-sized ball of tamarind can be added while grinding if desired.
• I use coconut oil for sauteing and tempering. 

The video was taken while making this temple-style dudhya khatkhato in India, and pictures were taken in America using the seasonal orange pumpkin. The recipe remains the same.

Nutrition

Calories: 117kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 515mgPotassium: 304mgFiber: 4gSugar: 7gVitamin A: 250IUVitamin C: 51mgCalcium: 41mgIron: 1mg

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Note: We originally posted this vegan pumpkin coconut curry recipe in Oct 2015. It has now been modified in Sep 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.