Last Updated on October 23, 2021
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.
HERE IS A QUICK VIDEO:
Pictorial:
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| You will need pumpkin, Coconut milk (Thick & Thin), Fenugreek,Cinnamon, Pepper, Turmeric, Chilli, Shallots, Chilli, Salt, Sugar, Garlic, Mustard |
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| Take Pumpkin in a pot |
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| Add Shallots & Green Chilli |
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| add in cinnamon and methi seeds |
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| sprinkle some salt and sugar |
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| add in pepper, chilli and turmeric powder |
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| pour in thin coconut milk |
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| and mix well |
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| Put this on heat |
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| Cover it and let it simmer |
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| till the pumpkin is half cooked |
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| take mustard and garlic in a mortar and pestle |
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| crush it |
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| like this |
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| add it in |
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| mix well and cook |
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| pour thick coconut milk and switch off the flame |
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| Done |
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| Serve |
Vidya
Very healthy delicious curry.
Hamaree Rasoi
Delicious and inviting Sri Lankan curry. Wonderful preparation.
Deepa
Amy
This looks delicious...we have few different methods to cook pumpkin curry.I posted another method yesterday.hope you will try...
Anonymous
Hi, this looks amazing!
Mahi
Rich n creamy curry!
Sue/the view from great island
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
Delicious n yummy. . .Nice clicks
zareena
mmmm..... looks delicious and yummmm....
morri
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
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!!
Anonymous
Very nice receipe
Anonymous
nice.kumbakonam kadappa do you have that recipe
Aarthi
@AnonymousHere is the link for kadappa
https://www.yummytummyaarthi.com/2014/06/kumbakonam-kadappa-recipe-kadappa.html