I wanted to try this curry, when i made the sri lankan roasted curry powder last year, but it took a year and finally i cooked this super pumpkin curry yesterday. somehow we loved the curry powder and the flavor it imparts on the curry. You can never find a vegetarian curry so flavorful and spicy other than this. that's my opinion, it may differ with you!
Hubby liked the masala and curry, as its very spicy and rich. we both are not huge fans of pumpkin. But any ways if you are looking for a spicy pumpkin curry, this should be your choice! or try substituting with potatoes or brinjals which will match with the curry.
This pumpkin curry is known as wattakka kalu pol in sri lanka. its one of the favorite vegetarian curries among the locals. You can refer Master Chef participant Dani's pumpkin curry video here. You need to have the roasted curry powder to prepare this curry, it can just be prepared in 15 mins. and it keeps well for 3 months.
Serves : 2
Yellow Pumpkin - 1 cup / 250 gms (Diced)
Red onion - 1
Green chilly - 2 (finely chopped)
Garlic - 6 cloves
Ginger - 2' inch size
Coconut milk - 1/2 cup ( first pressed coconut milk, if using canned coconut milk refer notes)
Roasted curry powder - 2 tsp
Chilly powder - 1/4 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1 tsp
Coconut oil - 2 tsbp
Bay leaf - 1
Curry leaves - 1 sprig
To roast and grind
Dry coconut - 1 tbsp
Raw rice / Basmati rice - 1 tbsp
First dice the pumpkin's, wash them and let it boil in a cup of water till they are well cooked.
Roast the dry coconut and raw rice separately till they are well roasted and grind them together. this is used to thicken the curry.
In a thick bottomed pan, add coconut oil, add garlic and ginger fry them well. add curry leaves, bay leaf and finely chopped green chilies next add the chopped onion and saute till it turns translucent. then add cumin and corriander powder. mix them all with the onions.
Add the cooked pumpkin to the pan and add the roasted curry powder and chilly powder and salt to taste. Mix it all with the pumpkin. add in the coconut milk and give a stir.
Once the curry starts to boil, reduce the flame to medium and add the roasted and grounded dry coconut + raw rice powder(1 tbsp) to the curry. mix well. when the curry starts thickening, reduce the flame to low. You can remove the curry when the curry attains your required consistency.
If you prefer the curry to be very spicy and hot, add a red chilly and one green chilly. i bet it's super hot!
If using canned coconut milk, dilute 1/4 cup of milk with water and use it.
This curry goes well with hot steamed rice, dosa's and appam.