Pumpkin, any time of the year veggie wasn’t my good friend at all. This was the fact in my life back in India when I wasn’t so fond of this pretty pumpkin. I don’t even know the reason guys. Probably then, I didn’t explore the veggie much in my cooking except sweet pumpkin curry. This wholesome veggie pops up with gorgeous golden color and has natural zing of sweetness. Which is why, an adorable sense of pumpkin love has born in me recently. And in the journey of food blogging this kind of food-love (read: veggie-love) is essentially desirable. Hence, I chose a big half of mature sweet pumpkin from a local vegetable shop here to embrace this awesome pumpkin idli in my kitchen.
Friends, you just a take moment right now and get yourself in the virtual smells of sweet pumpkin idli because it is that AWESOME. The golden yellow shreds of pumpkin profoundly bind with semolina carrying the sun shine color to it as well. Desiccated coconut, jaggery and sesame seeds rock in making the idli extra delicious plus overwhelmingly tasty.
The most incredible part of this recipe is steaming the idli in plantain leaves. Wrapping the idli batter in a piece of plantain leaves for steaming is a traditional method. As I had few plantain leaves in the refrigerator, I could replicate the same age-old technique. I am happy I did because the leaf has induced it’s authentic and rustic flavor. But never mind, if you don’t get hands on the leaf, you can pretty well steam in regular idli mould.
My kids who are holidaying right now, enjoyed the grab-and-go pumpkin idli. It was total WIN-WIN food as breakfast as well as after meal snack for kids. Go get this magic recreated in your kitchen guys.