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.

HERE IS A QUICK VIDEO:

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