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Main Course

Sweet Pumpkin Curry

This homestyle pumpkin curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

1 slice Pumpkin — chopped
1/4 cup Jaggery grated, Sharkara
2 tsp Coconut — grated
1/2 tsp Mustard seeds
1/4 tsp Channa dal (Kadalaparippu)
1/4 tsp Black gram parippu (Uzhunnu)
2 nos Dry red chillies
1/2 tsp Rice flour
Salt, to taste

Preparation

Step 1
For preparing sweet pumpkin curry, first remove the skin and cut the pumpkin into pieces and cook in water with salt.
Step 2
Drain water and keep pumpkin aside.
Step 3
Pour oil into a pan and heat it. let the mustard seeds crackle, dry chillies, black gram and chana dal.
Step 4
Add jaggery and melt. Add pumpkin and mix.
Step 5
Add coconut and rice flour. take it off the heat.
Step 6
Sweet pumpkin curry is ready.

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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Main Course

Sweet Pumpkin Curry

Ingredientsfor 3 servings

1 slice Pumpkin — chopped
1/4 cup Jaggery grated, Sharkara
2 tsp Coconut — grated
1/2 tsp Mustard seeds
1/4 tsp Channa dal (Kadalaparippu)
1/4 tsp Black gram parippu (Uzhunnu)
2 nos Dry red chillies
1/2 tsp Rice flour
Salt, to taste

Preparation

Step 1
For preparing sweet pumpkin curry, first remove the skin and cut the pumpkin into pieces and cook in water with salt.
Step 2
Drain water and keep pumpkin aside.
Step 3
Pour oil into a pan and heat it. let the mustard seeds crackle, dry chillies, black gram and chana dal.
Step 4
Add jaggery and melt. Add pumpkin and mix.
Step 5
Add coconut and rice flour. take it off the heat.
Step 6
Sweet pumpkin curry is ready.