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