How to make Sri Lankan Pumpkin Curry

Posted on Sep 18 2018 - 4:09pm by kumar
  • Prep Time: 8 mins
  • Cook Time: 15 mins
  • Serves: 6 People

    Ingredients to make Sri Lankan Pumpkin Curry :

  • For the special curry powder – 2 tbsp Coriander seeds
  • 1 tsp Fennel Seeds
  • 1 tbsp Cumin seeds
  • 1 tsp black Pepper
  • 3 cardamon pods
  • 2-3 dry red chilis
  • Sprig of Curry Leaves
  • 1 1/2 inch long Cinnamon stick
  • 1 teaspoon Rice
  • 1 tsp Turmeric powder
  • Others – 1 tsp Rice bran oil
  • 1 medium sized Onion(finely chopped)
  • Garlic flakes (finely chopped)
  • 1 tsp Ginger (finely chopped)
  • 1 red chili (broken into small pieces)
  • 1 tsp Mustard powder
  • 1 tsp Mustard seeds
  • 2 tsp Fenugreek Seed
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 sprig Curry Leaves
  • 2 pandan leaves, roughly torn into pieces
  • 500g Pumpkin (peeled and diced into 1 1/2 inch cubes)
  • 2 cups thick Coconut milk

    How to make Sri Lankan Pumpkin Curry :

  • Heat a frying pan. Add the rice to it and roast for 2-3 mins.
  • Then add all other spices (except for turmeric) meant for the curry powder and roast till they give off their fragrance.
  • Remove from flame and allow to cool down. Grind into a fine powder and mix turmeric with it.
  • Since this is more than what you need for the curry, keep the rest of it in an air-tight bottle in the fridge.
  • Heat the oil in a wok. Add the broken red chili, mustard and fenugreek seeds to it. Once they start popping, add the onions. Fry till translucent.
  • Add the chopped ginger and garlic. Fry for 2 mins before adding all the powdered spices.
  • Fry for a minute and then add the curry leaves, pandan leaves and pumpkin cubes.
  • Add the coconut milk to the wok and let it simmer on a low flame.
  • Once the pumpkin is cooked, add 2 levelled teaspoons of the curry powder and mix it well. (Add more curry powder if you like it spicy).
  • Remove from the flame and serve hot with white rice and yogurt.
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