• Cooking oil 2tsps
  • Cumin seeds, 1/2 tsp
  • Garlic crushed 2 cloves
  • Asafoetida a pinch
  • Mustard seeds 1/2 tsp
  • Curry leaves 1 sprig
  • Dried red chilies 2
  • Yellow pumpkin cubes 1 cup
  • Water 2.5 cups
  • Crushed jaggery 1 tbsp.
  • Black pepper powder 1/2 tsp
  • Turmeric powder 1/4tsp
  • Tamarind paste 1 tsp.
  • Rasam powder 2 tsps.
  • Salt 3/4tsp.
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  1. In a medium sized deep pan, heat the oil. Once the oil is hot, add the mustard seeds and cumin seeds.
  2. After the mustard splutters, add curry leaves, crushed garlic, dried red chilies, asafoetida, and stir for 30 seconds.
  3. Add the pumpkin cubes (small sized), and toss well.
  4. Add 2.5 cups water, bring to a boil.
  5. Reduce flame, cover and allow to simmer for 5 minutes, until the pumpkin pieces are almost cooked.
  6. Add tamarind paste, jaggery, salt, rasam powder, black pepper powder and turmeric powder and simmer for 3-4 minutes.
  7. Serve hot as a soup or with steamed rice. TIP: No rasam powder handy? You can you use sambar powder as a reasonable substitute.
  8. No sambar powder either? Lightly roast a few black pepper corns, a teaspoon of cumin seeds and coarsely crush it in a mortar pestle. Mix with 1/2 tsp of red chilli powder.