Sri Lankan Pumpkin Curry Recipe - No Oil
A vegetarian Sri Lankan recipe with kaddu (parangikai/ pumpkin) - cut into medium chunks, shallots - finely sliced, green chilli - slit. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making Sri Lankan Pumpkin Curry Recipe, wash, de-seed and cut the yellow pumpkin along with the skin to medium square pieces and keep aside
kaddu (parangikai/ pumpkin) - cut into medium chunks(500 grams) - 2
Make a coarse paste of the garlic and mustard seeds using a mortar and pestle and keep aside
methi seeds (fenugreek seeds)(1 teaspoon)cloves garlic(5)teaspoons mustard seeds(2) - 3
Heat a heavy bottomed pan, add the pumpkin squares, sliced shallots, slit green chilli, cinnamon stick, fenugreek seeds, turmeric powder, pepper powder, red chilli powder, sugar and a cup of water
shallots - finely sliced(8)green chilli - slit(1)cinnamon stick (dalchini)(1)methi seeds (fenugreek seeds)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)red chilli powder(1/2 teaspoon)sugar(1/2 teaspoon)teaspoons mustard seeds(2) - 4
Season with salt and simmer until the pumpkin is half cooked, occasionally stirring in between
salt - to taste - 5
This will take around 8 minutes
- 6
Now, add the coarse garlic, mustard mix and cook until the pumpkin is well cooked yet firm
cloves garlic(5)teaspoons mustard seeds(2) - 7
Add the coconut milk and bring it to a rolling boil and switch off the flame
coconut milk(1 cup) - 8
Serve Sri Lankan Pumpkin Curry Recipe along with Steamed Rice, Sri Lankan Style Sambol and Elai Vadam for a weekday meal
Rate this recipe
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Sri Lankan Pumpkin Curry Recipe - No Oil
A vegetarian Sri Lankan recipe with kaddu (parangikai/ pumpkin) - cut into medium chunks, shallots - finely sliced, green chilli - slit. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making Sri Lankan Pumpkin Curry Recipe, wash, de-seed and cut the yellow pumpkin along with the skin to medium square pieces and keep aside
kaddu (parangikai/ pumpkin) - cut into medium chunks(500 grams) - 2
Make a coarse paste of the garlic and mustard seeds using a mortar and pestle and keep aside
methi seeds (fenugreek seeds)(1 teaspoon)cloves garlic(5)teaspoons mustard seeds(2) - 3
Heat a heavy bottomed pan, add the pumpkin squares, sliced shallots, slit green chilli, cinnamon stick, fenugreek seeds, turmeric powder, pepper powder, red chilli powder, sugar and a cup of water
shallots - finely sliced(8)green chilli - slit(1)cinnamon stick (dalchini)(1)methi seeds (fenugreek seeds)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)red chilli powder(1/2 teaspoon)sugar(1/2 teaspoon)teaspoons mustard seeds(2) - 4
Season with salt and simmer until the pumpkin is half cooked, occasionally stirring in between
salt - to taste - 5
This will take around 8 minutes
- 6
Now, add the coarse garlic, mustard mix and cook until the pumpkin is well cooked yet firm
cloves garlic(5)teaspoons mustard seeds(2) - 7
Add the coconut milk and bring it to a rolling boil and switch off the flame
coconut milk(1 cup) - 8
Serve Sri Lankan Pumpkin Curry Recipe along with Steamed Rice, Sri Lankan Style Sambol and Elai Vadam for a weekday meal
Rate this recipe
