Make Sri Lankan Pumpkin Curry Recipe | Poosanikai Kootu

Have you ever tasted Sri Lankan pumpkin curry? If not, this is the right time to give it a try on this appetizing vegan dish. Today, I am going to show you how to make the best Sri Lankan pumpkin curry recipe with coconut milk.

This creamy pumpkin coconut milk curry is one of the famous dishes among Sri Lankans. It is not spicy, thus a great choice for your kids.

Usually, people prepare this curry for lunch, but you can have this for dinner as well.

Alright, let’s see the best way to cook a Sri Lankan pumpkin curry recipe with coconut milk at home.

My Favorite Combos

1. This Recipe + Rice + Beef Curry + Rasam
2. This Recipe + Rice + Chicken Curry + Chicken Fry + Tomato Rasam
3. This Recipe + Rice + Dhal Curry + Bitter Gourd Curry + Spinach Curry + Eggplant Tomato Curry + Ulundu Vadai

Sri Lankan Pumpkin Curry Recipe

Ingredients

• Pumpkin – 1kg
• Onion – 100g
• Green chili – 2 or 3
• Dried red chili – 2 or 3
• Garlic clove – 3 or 4
• Turmeric powder – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Mustard seeds – ½ teaspoon
• Black Pepper – ½ teaspoon
• Thick coconut milk – 150ml
• Water – 200ml
• Curry leaves – Few
• Salt – As you want
• Cooking oil – As you want

Notes

1. Few people peel off the pumpkin skin, but I recommend you don’t do that. Actually, pumpkin curry is tastier with the skin.
2. I used shallots. If it is hard to find use the large onion.
3. I instantly made coconut milk. If it is hard, use coconut milk powder or bottled coconut milk.

Instructions

1. Take the pumpkin, rinse it well, and cut it into medium-sized pieces. Also, chop the onions and dry red chilies. Additionally, slice the green chilies and get ready with garlic, curry leaves, mustard seeds, cumin seeds, black pepper, turmeric powder, and salt. Prepare the thick coconut milk and take some water.

2. Grind cumin seeds, black pepper, and garlic together to a paste as shown in the picture below. You don’t need to grind them to a smooth paste.

3. Now, place the cooking skillet over the stove and put the pumpkin pieces in it. On top of that, add green chilies, 20% of the chopped onion, turmeric powder, salt, and water. Give a good mix.

4. Cook covered under high flame for 10 minutes.

5. Open the lid, give a good stir, and again cook covered under the high flame until all the liquid evaporates and the pumpkin turns tender. For me, it takes about 5 minutes.

6. Now, mash the pumpkin pieces a bit as shown in the picture below.

7. Add the ground mixture and coconut milk. Stir and mix well under low flame for a minute. Switch off the flame and keep it aside for final preparation.

8. Heat the oil in a deep-fried pan and add mustard seeds. Let them splutter. Then, add the curry leaves and dried red chilies. Sauté those for 30 seconds and then add the remaining 80% of onions. Sauté those until onions start to turn golden.

9. Now, add this fried mix to the pumpkin curry. Mix well until all combined.

10. Taste the curry and adjust salt if needed.

11. This is how to make a Sri Lankan pumpkin curry recipe with coconut milk. Serve and enjoy this delicious pumpkin curry recipe.

Watch the Video of this Pumpkin Curry Recipe
So, what do you think about this delicious Sri Lankan pumpkin curry recipe with coconut milk? I hope you liked this vegan dish. When you have all the ingredients give it a try, you will like it for sure.

If you have any questions or suggestions leave them in the comment box below. Also, you can share this mouth-watering pumpkin curry recipe with your friends and family by clicking the social share buttons below.

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