In Kerala, Pumpkin or Mathanga (as in Malayalam language) is prepared in many ways to make curries like Erissery, Thoran, Mezhukkuperutti, Pulinkari and sweets like Payasam, Halwa or Pudding.
This video shows how to make a delicious, slightly tangy and not so common Pumpkin curry. This recipe uses roasted coconut which gives the curry a distinct flavour. Addition of tamarind make this curry unique. Try this curry and let us know how it turned out.
- Pumpkin – 2 cups , cut into cubes
- Grated coconut – 1 cup
- Tamarind – lemon sized
- Dry red chilli – 9
- Coriander powder – 2.5 tsp
- Turmeric powder – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Fenugreek seeds – a pinch
- Cumin seeds – a pinch
- Curry leaves – 1 sprig
- Asafoetida – a pinch
- Water – As per need
- Coconut oil – As per need
- Salt – As per taste
- Soak tamarind in 1 cup of warm water.
- In a pan, dry roast grated coconut. When it starts to turn brown, add 7 dry red chillies and coriander powder.
- When it cools, make a smooth paste by adding water little by little. Adjust the consistency according to your preference.
- In a pressure cooker, add pumpkin cubes, a pinch of turmeric, salt, and tamarind water. Cook well.
- When the cooker cools down, add the coconut paste and bring it to a mild boil.
- In a kadai, heat some oil and add mustard seeds.
- Add fenugreek, cumin, remaining dry red chilli and curry leaves.
- Add this tempering to the curry.
- Serve hot with rice.