How to make White Pumpkin Aviyal - A very popular South Indian dish which is generally always included in the menu on special occasions.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ash gourd (petha) (पेठा), Turmeric powder (हल्दी का पावडर)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

White Pumpkin Aviyal Recipe Card

White Pumpkin Aviyal

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

You can also find more Main Course Vegetarian recipes like Chanar Dalna, Methi Baingan Masala, Boondi aur Spring Onion ki Sabzi, Matar Macaroni Malai.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for White Pumpkin Aviyal Recipe

  • Ash gourd (petha) peeled and cubed 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Green chillies 2-3

  • Fresh coconut grated 1 cup

  • Cumin seeds 2 teaspoons

  • Ginger 1 inch

  • Yogurt whisked 1 cup

  • Coconut oil 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 8-10

  • Dried red chilli 1

  • Asafoetida 1/4 teaspoon


Step 1

Boil sufficient water in a deep non-stick pan. Add turmeric, salt and one slit green chilli. Add white pumpkin and boil for 5-6 minutes or till pumpkin is almost cooked.

Step 2

Grind together the grated coconut, 1 teaspoon cumin seeds, ginger, remaining green chilli and salt to a smooth paste using water if required.

Step 3

Strain the pumpkin and reserve cooking liquid.

Step 4

Put the reserved liquid and pumpkin back on heat in a non-stick pan. Add the ground paste and ½ cup water and mix well. Cover and cook for 2 minutes. Add a little salt and reduce heat. Add yogurt and mix well. Simmer for a while.

Step 5

Heat coconut oil in a tempering pan. Add mustard seeds and let them crackle. Add remaining cumin seeds, curry leaves and broken red chilli. Add asafoetida and mix. Pour the tempering into the aviyal and cover immediately to trap the flavours. Let the aviyal simmer for a while.

Step 6

Uncover and mix well. Serve hot.