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Reading: Savoring South Indian Flavors: Vegan Mashed Pumpkin Recipe Richly aromatic and comforting, this vegan mashed pumpkin dish is a perfect blend of South Indian spices and the velvety texture of roasted pumpkin. Perfect as a side or main course, this recipe will transport your taste buds to the bustling streets of India.
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Top 100 Recipes > Vegan Food > Savoring South Indian Flavors: Vegan Mashed Pumpkin Recipe Richly aromatic and comforting, this vegan mashed pumpkin dish is a perfect blend of South Indian spices and the velvety texture of roasted pumpkin. Perfect as a side or main course, this recipe will transport your taste buds to the bustling streets of India.
Vegan Food

Savoring South Indian Flavors: Vegan Mashed Pumpkin Recipe Richly aromatic and comforting, this vegan mashed pumpkin dish is a perfect blend of South Indian spices and the velvety texture of roasted pumpkin. Perfect as a side or main course, this recipe will transport your taste buds to the bustling streets of India.

October 30, 2024
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3 Min Read
South Indian Mashed Pumpkin
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In the traditional South Indian recipe, succulent yellow pumpkin is slowly cooked to tender perfection in a flavorful mixture of aromatics, including fragrant curry leaves and pungent mustard seeds. As the dish simmers, a medley of aromatics – caramelized onions, piquant chilies, and earthy turmeric – are gradually introduced into the pot, where they mingle with the pumpkin as it becomes tender and mashable. This flavorful side dish boasts a bold spice profile that pairs exquisitely with steamed rice and a rich, aromatic curry of your choice.

Contents
South Indian Mashed Pumpkin [Vegan]What’s Left of a Gourd: Vegan South Indian-Style Mashed Pumpkin Recipe 1/2 cup cooked and mashed pumpkin (preferably a sweet variety like kabocha or buttercup) 2 tablespoons oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon grated gingerPrepping a delightful vegan South Indian-style mashed pumpkin dish requires minimal effort and some careful attention.Nutritional InformationSouth Indian-Style Vegan Mashed Pumpkin Recipe

South Indian Mashed Pumpkin [Vegan]

What’s Left of a Gourd: Vegan South Indian-Style Mashed Pumpkin Recipe

1/2 cup cooked and mashed pumpkin (preferably a sweet variety like kabocha or buttercup)
2 tablespoons oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger

  • One large, approximately 17-ounce yellow pumpkin, peeled and cut into uniform cubes.
  • 1 medium-sized onion, finely chopped
  • 2 green chilis, chopped
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • 1 teaspoon mustard seed
  • 1 stick of curry leaves
  • 1 cup water

Prepping a delightful vegan South Indian-style mashed pumpkin dish requires minimal effort and some careful attention.

  1. Clean the pumpkin thoroughly and cut it into uniform cubes. Heat 2 teaspoons of oil in a pan or kadhai over medium heat, allowing the oil to warm through before adding the mustard seeds and curry leaves, which sizzle and fragrance the air as they temper. With the chopped onions and green chilies already in place, proceed to cook them at a moderate intensity for precisely one minute, ensuring a harmonious balance of flavors. As the aromatic spices mingle with the tender pumpkin cubes, the mixture transforms into a harmonious blend of fall flavors.
  2. Sprinkle a pinch of turmeric powder to perfection, then season with salt to suit your palate. Bake it, wrapped securely, for a period of five minutes. After adding water, cover the dish and continue cooking for an additional 10 to 12 minutes, ensuring that all residual moisture is thoroughly absorbed. Occasionally stir the pumpkin during this timeframe, and once the desired consistency is reached, use a ladle to mash it thoroughly.
  3. Savor this dish piping hot, accompanied by a steaming plate of fluffy rice and a rich, aromatic curry.

Nutritional Information

Nutrition Facts: Serving Size: … ; Servings Per Recipe: … Calories: 296; Carbohydrates: 72g; Fat: 0g; Protein: 12g; Sodium: 20mg; Sugar: 20g.

See also  These tender, chewy Thumbprint Cookies are a game-changer for those with dietary restrictions. Made with wholesome ingredients and no animal products or gluten in sight, they're perfect for snacking on the go.To get started, preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1 cup of vegan butter and 3/4 cup of granulated sugar until light and fluffy. Next, add in 1/2 cup of creamy peanut butter and give it a good stir. Then, mix in 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) and 1 teaspoon of vanilla extract.In a separate bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1/2 cup of rolled oats, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper.Use your thumb or the back of a spoon to make an indentation in each cookie. Fill the hole with a little jam or chocolate chips – your choice!Bake for 12-15 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.Enjoy your delicious vegan, gluten-free Thumbprint Cookies!

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Previous Article How To Make The Ultimate Lasagna To craft the most mouthwatering lasagna ever, start by preheating your oven to 375°F (190°C). Begin by cooking your pasta according to package directions until al dente. Meanwhile, create a rich meat sauce by browning ground beef in a skillet, adding onion and garlic for added flavor, then mixing in canned tomatoes and tomato paste. Next, prepare the cheese mixture: combine ricotta with egg, salt, and pepper. Stir in grated Parmesan and mozzarella until well combined. In a separate bowl, mix softened butter with flour to create a smooth roux. Add milk and bring to a simmer before removing from heat. Now it’s time to assemble our masterpiece! Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish, followed by a layer of cooked lasagna noodles. Spoon over the cheese mixture, then dot with butter roux. Repeat this process two more times, finishing with a layer of melted mozzarella on top. Place the dish in the oven and bake for 35-40 minutes or until the cheese is golden brown and bubbly. Remove from heat and let it rest for at least 10 minutes before serving.
Next Article Crustless Pumpkin Pie | Cookies and Cups Is pumpkin pie really a must-have at Thanksgiving? What about those with gluten intolerance or sensitivity who just can’t enjoy the crust? That’s where this crustless pumpkin pie recipe comes in – it’s a game-changer for anyone looking to make the classic dessert more accessible. The best part? It’s ridiculously easy to make. Simply combine cooked, mashed pumpkin with sweetened condensed milk, eggs, spices, and a pinch of salt. Pour the mixture into a pre-baked pie crust or a 9×13 inch baking dish, and bake until set. That’s it!
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Reading: Savoring South Indian Flavors: Vegan Mashed Pumpkin Recipe Richly aromatic and comforting, this vegan mashed pumpkin dish is a perfect blend of South Indian spices and the velvety texture of roasted pumpkin. Perfect as a side or main course, this recipe will transport your taste buds to the bustling streets of India.
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