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Pumpkin Sauce


A rich, thick, sour and sweet sauce made in Indian style for Pumpkin lovers.

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Rate this recipe 3.9/5 (20 Votes)


  • 1 Medium Pumpkin
  • 2 large Pink Onions
  • 2 Chilli Pods
  • 4 Pods Dry Red Chillies
  • 10-12 Pods of Pepper (optional)
  • 1/4 tsp. mustard
  • 1/2 tsp. Urad dal - skinned black gram
  • 3 tbsp. oil
  • 1 sprig of curry leaves
  • 1 ltr. water
  • 1 pinch of turmeric
  • Salt to taste
  • 300 gms Cane Jaggery
  • 200 gms Tamarind paste
  • butter/ghee (optional) to flavour


servings 5
Level of difficulty Average
Preparation time 35mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Remove the pumpkin skin and dice it in large cubes

Step 2

Chop Onions and green chillies in to small pieces

Step 3

Grind peppers in to a coarse grain

Step 4

In a wok/kadai sputter the mustard, black gram and curry leaves, with the dry chillies according to taste

Step 5

Add in the onions and the diced pumpkin. Fry till onions turn brown, pumpkins must turn pinkish orange

Step 6

Add water and simmer for 20 minutes. Dissolve the jaggery in the water.

Step 7

Add turmeric and salt to taste, cover with lid.

Step 8

When the sauce is just boiling, add the tamarind paste.

Step 9

Simmer in open kadai/wok for 3 minutes and remove from flame

Step 10

Let the sauce cool down for at least 60 minutes. This also ensures the pumpkins soak well. Serve with Hot Rice and Butter/Ghee to taste.


You could customize the seasonings and avoid Red Chillies if you are sensitive to spice.

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