Wattaka Kalu or Pumpkin Curry
Udeni Leanage
ingredients
- 1 kg pumpkin
- 2 tbsp Sri Lankan roasted curry powder
- 2 medium red onions, finely sliced
- 3 green chillies, sliced
- 4 cloves garlic, finely sliced
- 1/2 tsp fenugreek seeds
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1 tsp ground mustard
- 2 cups coconut milk
- 2 sprigs fresh curry leaves
- 1-2 tsp salt
- 2 tbsp vegetable oil
- Thickening
- 2 tbsp rice, roasted and ground
- 4 tbsp desiccated coconut, roasted
directions
- 1
Wash and cut pumpkin into cubes, leaving skin on.
- 2
Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.
- 3
Add mustard seeds.
- 4
In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.
- 5
Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.
- 6
Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.
Source: Udeni Leanage
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