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Dec 22, 2012

Srilankan Pumpkin Curry

Have you ever imagined of making a gravy dish without a single drop of oil, here it is..An amazing pumpkin curry made with zero oil, actually it doesn't need any oil because it has got enough coconut milk in it..This is my first srilankan dish in my blog, i hope i will try a lot more recipes in the future.


The gravy has a lovely mustardy coconutty aroma all over it. It taste great with plain rice.Try it and you will know the taste of it.
 



 
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves - 4 to 5

Ingredients:

Pumpkin - Get the small one 
Shallots / Sambar Onion - 4 sliced thinly
Green Chilli - 2
Cinnamon / Pattai - 1 small stick
Fenugreek Seeds / Methi - 1 tsp
Turmeric powder / Manjal Podi - 1tsp
Pepper Powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Sugar - 1 tsp
Thin Coconut Milk - 2 cup
Thick Coconut Milk - 1 cup

For Grinding:
Garlic - 3 cloves
Mustard Seeds / Kaduku - 1 tsp

Pictorial:

Take all the ingredients except the grinding stuff in a pot and bring it to boil.

Cover and simmer for 10 mins untill the pumpkin is half cooked.

Now take garlic and mustard in a blender or mortar and pestle and crush them.

Add them to the curry and cook for 10 more mins.

Add coconut milk and bring again to a boil. Switch off the flame and serve with rice.

Pictorial:
You will need pumpkin, Coconut milk (Thick & Thin),
Fenugreek,Cinnamon, Pepper, Turmeric, Chilli, Shallots,
Chilli, Salt, Sugar, Garlic, Mustard

Take Pumpkin in a pot

Add Shallots & Green Chilli

add in cinnamon and methi seeds

sprinkle some salt and sugar

add in pepper, chilli and turmeric powder

pour in thin coconut milk

and  mix well

Put this on heat

Cover it and let it simmer

till the pumpkin is half cooked

take mustard and garlic in a mortar and pestle

crush it

like this

add it in

mix well and cook

pour thick coconut milk and switch off the flame

Done

Serve

10 comments:

Vidya said... Best Blogger Tips

Very healthy delicious curry.

Hamaree Rasoi said... Best Blogger Tips

Delicious and inviting Sri Lankan curry. Wonderful preparation.

Deepa

Amy said... Best Blogger Tips

This looks delicious...we have few different methods to cook pumpkin curry.I posted another method yesterday.hope you will try...

Anonymous said... Best Blogger Tips

Hi, this looks amazing!

Mahi said... Best Blogger Tips

Rich n creamy curry!

Sue/the view from great island said... Best Blogger Tips

This looks amazing, I want to make it so badly but I'll have to substitute a different squash, I don't think there's any fresh pumpkin around anymore.

Ganga Sreekanth said... Best Blogger Tips

Delicious n yummy. . .Nice clicks

zareena said... Best Blogger Tips

mmmm..... looks delicious and yummmm....

morri said... Best Blogger Tips

We had it for dinner yesterday! I didn't have any fenugreek at hand, so I used sage. The dish was very creamy, comforting and a pleasure to eat. I was very happy about not having to spit out any fish bones this time, but my husband said he still preferred the bengali fish curry (though he asked for a second helping of the pumpkin :)

Anonymous said... Best Blogger Tips

Impressed!finally i see a sri lankan recipe on an indian blog! wonderful! and yes this pumpkin curry is simply delicious.and love all your other recipes too- will be trying out the apple loaf/cake tmrw.so glad that i stumbled upon your blog a few weeks ago.tried your ulundu vadai-was so yummy!!