
Pumpkin Salad with Spice Infused Coconut Cream Dressing
I was planning to make something with pumpkin for the blog hop I have been participating in from last couple of months. I was torn between a hearty pumpkin soup and a lite pumpkin salad. I decided to ask my readers what they would like me to cook. I posted a question in my twitter and Facebook page and most people picked salad over soup.
Now I was left with a challenge to create a pumpkin salad recipe out of some very basic ingredients that I had in my mom’s kitchen. Challenges are always great! I am so glad I took it up as there was no way a recipe like this would be born without limitations!

with toasted coconut slices
This pumpkin recipe is very Indian in its nature as the core ingredients are Indian. Yet when you look at it, it doesn’t remind you of Indian food at all! Salad has simple pumpkin slices which are grilled on a griddle with very little coconut oil. It’s topped with little toasted coconut slices and crispy curry leaves. Dressing used here is coconut cream simmered with cardamom, cinnamon, cloves, curry leaves and fresh green chilies. It’s c-r-e-a-m-y, sweet and aromatic. I would say that this has to be one of the best salad recipes I have created! All the flavors worked extremely well together. It looks stunningly beautiful and tasted out of the world!
Pumpkin is creamy and sweet which is complimented with the sweetness of all the coconut used in the salad. When you take a bite its first Soft and then crunchy with the toasted coconut. Crispy curry leaves give it a nuttiness and the slightly spicy coconut dressing binds it all together.
I am proud of this creation! This pumpkin salad is vegan and healthy. This can be the perfect addition to your Thanksgiving dinner table.
I am sending this salad as my entry to the ‘Healthy Thanks giving Challenge’ by Cathy of ‘What Would Cathy Eat’. I am also sending this to what it was actually created for the blog hop where this month’s subject is #squashlove. Last but not the least… this lucky salad will also be sent to Healing Foods: Vegetarian Thanksgiving event, this month guest hosted by Sreelu of Sreelu’s Tasty Travels.
I would also like to share a $50 gift card with you all! I got this surprise gift from a Fairy Hobmother recently who is visiting blogs and showering gifts to many bloggers. David saw my comment on Sanjeeta’s blog and gifted me a $50 Amazon gift card! I just bought myself some really cool books which should reach me soon.
If you want the fairy hobmother to visit your blog, leave a comment at this post and you could be the next lucky person

Pumpkin

Humble and healthy

Cut into thin slices

Fresh Curry leaves

Whole spices used in the dressing

Stunningly beautiful and tastes out of the world

Perfect for Thanksgiving
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- Pumpkin slices 2 cups
- Coconut slices – ½ cup
- Curry leaves 1 cup
- Coconut oil 2-3 tsp
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Dressing:[/typography]
- Coconut cream 1 cup
- Cloves 3
- Cardamom 2
- Cinnamon 1 inch
- Fresh green chilies 2
- Curry leaves 1 spring
- Salt
Place the griddle on the stove. Spray or brush it with a little bit of coconut oil. When its hot place the pumpkin slices on it. Sprinkle some salt and grill them till they are lightly golden on both sides and cooked soft. Don’t crowd the griddle too much. Make sure each piece is golden. You can even sprinkle a tiny bit of water to help it cook better if you want to reduce the amount of oil. When all the pumpkin is grilled and ready keep it aside.
Lightly toast the coconut slices till fragrant.
Heat some oil in a pan and fry the curry leaves till crisp.
For the dressing – combine all the ingredients together in a pan and gently heat it. Make sure not to fully boil. Let it almost come to a boil and simmer for about 5 minutes till all the spices infuse their aroma into the coconut cream. Let it get thick and creamy. If the coconut cream wasn’t thick enough and the mixture still looks too watery then add a little bit of corn flour to thicken it but it’s completely optional.
To assemble – This salad tastes best when served in room temperature. Place the pumpkin slices on a plate. Top it with some toasted coconut slices and sprinkle the crispy curry leaves.
Drizzle the salad with a generous amount of dressing as that’s where the most amount of flavor is.

20 comments :
@Mango_Queen November 26, 2011 4:54AM
What a pretty salad! I love how you used coconut cream as a dressing! Glad to cook along with you on squash love!
Julie at Burnt Carrots November 21, 2011 7:52PM
This looks amazing! I never realized curry came in leaf form nor thought of doing a pumpkin salad. A salad is a refreshingly healthier way to use pumpkin! Thanks for sharing.
Jennifer (Delicieux) November 17, 2011 10:35AM
I love the combination of flavours in this!!!! So simple and so beautiful.
Sylvia@peachesanddonuts November 17, 2011 6:14AM
What a delicious combination of lovely flavours! looks like the fairy hobmother has been very busy recently!
Nami | Just One Cookbook November 17, 2011 5:53AM
Coconut cream dressing sounds wonderful. I have never had coconut in dressing and I think this is so wonderful. Love the color of salad too!
Gourmantine November 16, 2011 10:01PM
Love the dressing and the whole dish looks simply beautiful!
EA-The Spicy RD November 15, 2011 5:50PM
Hi! I saw your recipe being tweeted by Sanjeeta and Annapet and had to check it out
Looks fabulous and what a beautiful blog you have too-so happy to have discovered it!
Annapet November 15, 2011 5:35PM
What a beautiful salad indeed! I love the flavors of Indian cuisine, and I have no doubt I will love this one, too!
Keerthana November 15, 2011 5:08PM
Refreshing flavors and a very innovative salad. Loved the pictures, specially the one of the fresh curry leaves
Malli November 15, 2011 4:33PM
Simply brilliant idea for a salad— I love pumpkin and all the flavors you’ve used for this one!
sreelu November 15, 2011 2:09PM
Chinmayi, thank you so much for your entry what else can I say about the post but just delicious.
Helene Dsouza November 15, 2011 11:21AM
Oh wow thats a ncie idea. I dotn know many indian salads. Raita is one I guesse. lol
Since I have all this ingredients growing nicely in my garden, I ll attempt your recipe soon, once I get some punmpkin from somewhere. I enjoyed your photos.
Chinmayie November 15, 2011 11:29AM
Thank you Helene!
Sanjeeta kk November 15, 2011 11:11AM
What a refreshing and delightful salad! Love the picture of curry leaves and that pumpkin sitting pretty in the wicker basket.
Baker Street November 15, 2011 8:48AM
What a gorgeous salad C! love the addition of coconut and curry leaves! Welcome to our blog hop and thanks for sharing this lovely recipe!
Rosa November 15, 2011 7:38AM
What a beautiful salad! The dressing is so original and delicious sounding.
Cheers,
Rosa
Anushruti | DivineTaste November 15, 2011 4:19AM
This looks delectable, fresh and so so good!
Brooke November 15, 2011 1:13AM
This sounds wonderful, Chinmayie! I’d love to come across fresh curry leaves one day. I’d be in heaven… =)
Xiaolu/6Bittersweets November 14, 2011 11:02PM
Pumpkin and coconut are such a great combination — love the simplicity of this, too.
Sia November 14, 2011 8:16PM
absolutely gorgeous colours, flavours and of course, photos! beautiful hues of yellow, greens of pumpkin is stunning. The pumpkin we get in ooru is so much sweeter compared to the ones I get here. can’t wait to come home and eat some local produce