Kangri Dham Khatta
A sweet-and-sour pumpkin curry made with tamarind, jaggery and fennel that forms an essential course of the Kangra dham thali.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadai
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 2 g
- calories
- 190 kcal
Instructions
- 1
Heat mustard oil in a kadai (deep pan) until it smokes. Let it cool slightly.
- 2
Add cumin seeds and dried red chilli. Let them sizzle and pop.
- 3
Add the pumpkin cubes and turmeric. Stir well for 2 to 3 minutes.
- 4
Add water and cover with a lid. Cook until the pumpkin turns soft and breaks down.
- 5
Stir in the tamarind pulp and jaggery. Mix everything well.
- 6
Simmer uncovered. Cook until the curry thickens into a jam-like texture.
- 7
Add fennel powder, raisins and salt. Cook for another 5 minutes.
- 8
Serve warm as part of a dham thali (traditional festive meal platter).
Chef's tips
Let the pumpkin break down naturally rather than mashing it. Adjust the sweet and sour balance to taste as jaggery sweetness can vary.
Ingredient substitutions
- tamarind pulp → dried mango powder mixed with water
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat on low flame with a splash of water.
Common mistakes to avoid
- •Undercooking the pumpkin so it remains chunky instead of soft and jam-like.
Serving suggestions
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