Pumpkin Curry with Mung Beans (Elchakeri)

Pumpkin Curry with Mung Beans or Elchakeri is a popular side dish, usually accompanying rice. It finds its way in many southern Indian cuisines, including Konkani, Kerala and Tamil Nadu, with minor variations. This dish has just the right blend of vegetables, proteins and coconuts that makes it a balanced meal with a heavenly taste! That is probably why Elchakeri is never forgotten during special festivals and temple feasts! 🙂 Because of the pumpkins and coconuts in it, Pumpkin Curry with Mung Beans (Elchakeri) has a mildly sweet taste and is non-spicy, which again makes it a favorite among kids – another good excuse to sneak in great tasting veggies and proteins into kids’ meals! Here, I am going to share the Konkani way of preparing the dish.

PS: Check out the notes towards the end of the recipe for tips and other variations! 🙂

Pumpkin Curry with Mung Beans (Elchakeri)

Print Recipe

By Malini Serves: 6-8 Prep Time: 15 mins Cooking Time: 25 mins

Ingredients

• 1. Mung Beans - 3/4 cup
• 2. Red Pumpkin - 1 lbs
• 3. Grated Coconut - 1 cup
• 4. Red Chili Powder - 2-3 tsp
• 5. Turmeric Powder - 1/4 tsp
• 6. Salt to taste
• For the seasoning:
• 1. Mustard Seeds - 1 tsp
• 2. Cumin Seeds - 1 tsp
• 3. Curry Leaves - 5-6
• 4. Grated Coconut - 1 tbsp
• 5. Coconut Oil - 5 tsp

Instructions

1

Cook the mung beans and chopped, de-skinned pumpkin in a pressure cooker.

2

Grind the grated coconut (1 cup), turmeric and red chili powders to a paste and add them to the cooked beans and pumpkins.

3

Add salt and let it simmer for 5 mins.

4

For seasoning, heat coconut oil and add the mustard and cumin seeds and let it splutter. Add the curry leaves and toss the contents into the curry.

5

Next roast the grated coconut (1 tbsp) until brown and slightly crisp (do not burn) and toss it into the curry and garnish.

6

Your Pumpkin Curry with Mung Beans (Elchakeri) is now ready to enjoy!

Notes

Tips and Variations:
1) The pumpkins may get blended with the beans when cooked together. If you prefer to see pumpkin in the curry, cook it separately.
2) Keeping other ingredients same, replace mung beans with split pigeon peas (Toor Dal). This is one of the variations.
3) Many other combinations of vegetables and pulses can be prepared such as yam and mung beans or toor dal, potatoes and mung beans or toor dal, etc.
4) Also, red chili powder can be replaced with ground black pepper. This variation tastes great as well.