Step into the heart of South Indian home cooking with our delightful Pumpkin and Green Peas Palya, often known as Kaddu Matar Subzi in other parts of India. This vibrant, wholesome stir-fry (or ‘palya’ as it’s called in Karnataka) brings together the natural sweetness of pumpkin with the subtle earthiness of green peas, all infused with aromatic spices and a touch of fresh coconut. It’s a comforting, healthy side dish that truly embodies the simplicity and incredible flavor of traditional Indian cuisine. Get ready to awaken your senses with this easy-to-make, incredibly satisfying recipe!
Why You Will Love This Recipe
- Healthy & Wholesome: Packed with nutritious pumpkin and green peas.
- Quick & Easy: Perfect for a busy weekday meal, ready in under 30 minutes.
- Flavorful: A delightful blend of sweet, savory, and tangy notes from traditional South Indian spices.
- Versatile: Pairs wonderfully with rice, rotis, or as a side to a larger meal.
- Diet-Friendly: Naturally vegetarian, vegan, and gluten-free (please check garam masala ingredients).
Ingredients
- 1-1/2 cup Kaddu (Parangikai/ Pumpkin) – cubed
- 1/2 cup Green peas (Matar) – cooked
- 2 cups Water (for boiling pumpkin)
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 5 Curry leaves
- 2 teaspoons Red Chilli powder
- 1 teaspoon Garam masala powder
- 2 teaspoon Amchur (Dry Mango Powder)
- Salt – as per taste
- 2 tablespoon Fresh coconut – grated
Step-by-Step Instructions
- Prepare the Pumpkin: Take a vessel and boil water. Add the cubed pumpkin and cook for 5 to 10 minutes, or until the pumpkin is half-cooked but still holds its shape. Strain the water and set the pumpkin aside.
- Temper the Spices: Heat a heavy wok or pan over medium heat. Add coconut oil. Once hot, add mustard seeds and saut until they splutter vigorously.
- Add Lentils & Curry Leaves: Now, add chana dal and fry until they turn golden brown. Immediately add curry leaves and fry for a few seconds until fragrant.
- Combine Vegetables: Add the pre-cooked pumpkin cubes and the cooked green peas to the wok.
- Season: Sprinkle in the amchur powder, garam masala, and red chili powder. Mix everything well to ensure the spices evenly coat the vegetables. Let it cook for about one minute.
- Finish & Garnish: Add salt to taste and the fresh grated coconut. Mix gently.
- Simmer: Close the wok with a lid and let it cook for another 3-5 minutes on low heat, allowing the flavors to meld beautifully.
- Serve: Your delicious Pumpkin Peas Palya is ready!
Serving Suggestions
This wholesome Pumpkin Peas Palya is incredibly versatile! For a complete and authentic South Indian weekday meal, serve it hot alongside a comforting Tomato Onion Sambar and perfectly Steamed Rice. Don’t forget a refreshing glass of Curry Leaves Buttermilk to complete the experience. It also pairs wonderfully with hot rotis or chapatis, or even as a flavorful side dish to any Indian main course.
Chef’s Tips & Variations
- Spice Level: Adjust the red chili powder to your preference. For a milder palya, reduce the amount; for extra heat, add a pinch more.
- Sourness: Amchur (dry mango powder) provides a lovely tang. If you don’t have it, a squeeze of fresh lemon juice at the end can be a good substitute.
- Other Vegetables: Feel free to add other quick-cooking vegetables like finely chopped carrots or beans along with the peas for added nutrition and texture.
- Garnish: A final sprinkle of fresh coriander leaves would also enhance the freshness and visual appeal of the dish.
- Sweetness: If your pumpkin isn’t very sweet, a tiny pinch of jaggery or sugar can balance the flavors.