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Main Course

Mathanga Curry

Cooked low and slow until the masala melds into the gravy, this pumpkin curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 cup Mathanga — cut into small slices, pumpkin
1 cup Coconut milk
2 nos Green chillies — slit
2 sprig Curry leaves
Salt, to taste
Water, to taste

Preparation

Step 1
Cook pumpkin pieces and green chillies for 5 minutes with salt and water.
Step 2
Add coconut milk and stir gently in low flame.
Step 3
Add salt if required and remove from fire.
Step 4
Add curry leaves and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Mathanga Curry

Ingredientsfor 4 servings

1 cup Mathanga — cut into small slices, pumpkin
1 cup Coconut milk
2 nos Green chillies — slit
2 sprig Curry leaves
Salt, to taste
Water, to taste

Preparation

Step 1
Cook pumpkin pieces and green chillies for 5 minutes with salt and water.
Step 2
Add coconut milk and stir gently in low flame.
Step 3
Add salt if required and remove from fire.
Step 4
Add curry leaves and serve hot.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.