Sri Lankan Pumpkin Curry Recipe
Pumpkin Curry Recipe also known as poosanikai curry is a popular Sri Lankan recipe. Creamy coconut milk pumpkin curry from Sri Lanka which taste so good with rice. Learn how to make pumpkin curry with stepwise pictures.
Equipment
- Cooking pot
Ingredients
- 3 cups Pumpkin 3 cups
- 4 no Shallots peeled & sliced thinly
- 3 slit Green Chillies
- 1 piece Cinnamon
- ½ teaspoon Fenugreek Seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Chilli powder
- Salt to taste
- 1 teaspoon Sugar
- 2 cups Thin Coconut Milk
- 1 cup Thick Coconut Milk
For Grinding
- 3 cloves Garlic peeled
- 2 teaspoon Mustard Seeds
Instructions
- Take all the ingredients except the grinding stuff in a pot and bring it to boil. Don't add thick coconut milk at this point. Cover and simmer for 10 mins until 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. Finally add thick coconut milk and bring again to a boil. Switch off the flame and serve with rice.
Video
Notes
- You can chop pumpkin into small pieces so it cooks faster.
- For making pumpkin curry, you need to cook it in second coconut milk and use thick coconut milk in the end.
- Instead of using shallots, you can use onions.
- You can add a tempering of shallots, curry leaves made in coconut oil in the end for taste.
Nutrition
Serving: 1servingsCalories: 380kcalCarbohydrates: 15gProtein: 5gFat: 37gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 35mgPotassium: 729mgFiber: 2gSugar: 4gVitamin A: 7561IUVitamin C: 11mgCalcium: 72mgIron: 7mg
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