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kaddu ambal
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Kaddu ka Ambal, Kashmiri Ambal

Kaddu ka Ambal- sweet and sour yellow pumpkin curry from Jammu and Kashmir .
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Kashmiri cuisine
Keyword: kaddu, kaddu ka ambal, kaddu ki sabzi
Servings: 4 person
Author: Anjana Chaturvedi


  • 500 gms Yellow Pumpkin /kaddu/kashiphal
  • 3 Whole red chilies
  • 3.5 tbsp Mustard Oil / Sarso ka tel
  • 1 tsp Fenugreek Seeds / Methidana
  • 2.5 tbsp tamarind paste
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 2.5 tbsp Jaggary / Gud *
  • 2 Green Chillies / Hari Mirch slit
  • 3 tbsp Water / Paani
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak


  • Wash and peel pumpkin and chop into medium size pieces.
  • Heat mustard oil in a heavy bootom pan till it start to smoke.
  • Let it cool down a bit then add the fenugreek seeds .
  • Now add the dried red chili pieces and give a stir.
  • Now add turmeric, chopped green chilies and pumpkin pieces and saute for about 2-3 minutes on medium heat.
  • Now add salt and 1/2 cup water , cover the pan and cook on low heat.
  • When the pumpkin is almost done then add the jaggary and the tamarind paste and stir gently.
  • Cook till it start boiling and the water evaporates .Don't mash the pumpkin pieces ,as this should be a chunky curry.
  • Giving Dhooni - Burn a coal on direct flame it it turn red. Now take a small bowl and put on the cooked curry and then keep the coal in that bowl and put 1/2 tsp ghee over the coal.Now cover the pan with a lid for about 5 minutes so that the curry absorb the smoky flavour. After 5 minutes remove the bowl and discard the coal.(giving dhooni is optional)
  • Serve the pumpkin curry with steamed rice, meethe chawal or any Indian bread of your choice.