The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.


Recipe for Pumpkin Stir Fry / Poosanikai Poriyal


1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil


Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!




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  1. Oooo, this is one of my favorites!!! I do the same curry (without the masala powder) but sometimes, I remove the skin; this is easier to eat 😀 But in some of our gravy dishes, I love to leave the skin on as then the pumpkin does not disintegrate! Thanks so much for sharing this poriyal recipe dear 🙂

  2. Your recipe reminds me of my mom. She loved pooshanikkai and always made an extra portion of this poriyal for herself. then she will have it with tea in the evening. Thank-you for bringing back memories

  3. Preethi, I loved the addition of vatha kozhumbu masala powder and the fact that you retained the skin of the pumpkin while making the poriyal. Absolutely delicious and I would mop this with some rotis or Rasam and Rice combo any day.

  4. Pumpkin season is almost here 🙂 And I am always looking for new pumpkin recipes.. what is Vatha Kozhambu Masala? I don’t think I will find it here but it sure sounds like a combination spice mix.. do you know the individual spices that go in it?

    Thanks for sharing!

  5. Pumpkin fry is one of our family favorites, though I never tried with skin on and vatha kozhambu masala powder. Brilliant idea to use vatha kozhambu masala in stir fry. I am sure it must have added an extra layer of flavour to this awesome dish.

  6. I love kaddu ki sabji with chilka. you made this so perfectly like my mom. have it with rice and dal and hot chapatis and it is like heaven. awesome share

  7. I love pumpkin based dishes, especially stir fry and soup. It looks delicious. You have added vatha kuzhambu masala to this fry. That’s an interesting twist. The flavor of this stir fry must have been enhanced with that spice powder.

  8. I’ve not cooked pumpkin with its skin. Never thought we could. That’s what all these groups are about, we learn so much from each other.Would love to have this poriyal with some rotis.

  9. Wow , such a unique recipe Preethi. Never tried , tasted or heard about it. Thanks for such exotic recipe. Temper on dish looks amazing. Must be so flavourful

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