Pachha Mathanga Koottaan | Raw Pumpkin Curry
A and very healthy side dish that can be relished with hot rice and chappatis too. Pumpkin grows in plenty in Kerala and you can the big yellow vegetable.
Ingredientsfor 4 servings
- ½ kg Pachha Mathanga Raw Pumpkin
- 2 nos Green chilli
- 5 – Curry leaves
- 1 tsp Turmeric powder
- Salt, to taste
- 2 tsp Coconut oil
Preparation
Step 1
Remove the hard outer skin. Cut the Mathanga (Pumpkin) into four pieces. Peel them and cut further into small pieces.
Step 2
Wash the Mathanga pieces and add sliced Green chilli and Turmeric powder into these pieces.
Step 3
Add about one cup of water along with required quantity of salt, cover the cooking vessel with a lid and cook the mix in medium flame.
Step 4
After about 10 minutes, open the lid of cooking vessel and crush the Mathanga (Pumpkin) pieces with a smasher/big spoon.
Step 5
Next, add the Curry leaves and Coconut oil and stir the Koottaan well (if required add some hot water also).
Step 6
Mathanga Molosium is ready and it can be served as side dish for Chappathi/Poori/Cooked Rice etc.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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