Pumpkin foogath vegetable pulao cooking recipe

Here’s a recipe for Pumpkin Foogath (a South Indian coconut-based side dish) and Vegetable Pulao:

Pumpkin Foogath:


  • 2 cups of pumpkin, peeled and diced into small pieces
  • 1/2 cup of freshly grated coconut
  • 2-3 green chilies, finely chopped
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of turmeric powder
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1-2 tablespoons of oil
  • Salt to taste


  1. Heat oil in a pan or kadai over medium heat. Add the mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  2. Add the asafoetida and green chilies. Sauté for a minute until the chilies turn aromatic.
  3. Add the diced pumpkin, turmeric powder, and salt. Mix well.
  4. Cover the pan and cook on low to medium heat. Stir occasionally to ensure even cooking. Cook until the pumpkin is soft and easily pierced with a fork. This should take around 10-15 minutes.
  5. Once the pumpkin is cooked, add the freshly grated coconut and stir well.
  6. Cook for an additional 2-3 minutes, allowing the coconut to blend with the pumpkin. Remove from heat.
  7. Your Pumpkin Foogath is ready to be served as a side dish with Vegetable Pulao.

Vegetable Pulao:


  • 1 cup basmati rice
  • 2 cups water
  • 2 tablespoons oil or ghee
  • 1 onion, thinly sliced
  • 1/2 cup mixed vegetables (carrots, peas, beans, etc.)
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1-inch cinnamon stick
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute or until they become fragrant.
  3. Add the thinly sliced onions and sauté until they turn translucent and slightly golden.
  4. Add the mixed vegetables and sauté for a few minutes until they start to soften.
  5. Add the soaked and drained basmati rice, turmeric powder, and salt. Mix well to coat the rice with the spices.
  6. Pour in 2 cups of water and bring the mixture to a boil.
  7. Reduce the heat to low, cover the pan, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
  8. Once the rice is cooked, fluff it with a fork, remove the whole spices (bay leaf, cloves, cardamom, and cinnamon), and garnish with fresh coriander leaves.

Serve your Vegetable Pulao alongside the Pumpkin Foogath for a delicious and satisfying meal. Enjoy!

Leave a Comment