Pumpkin curry is a simple and delicious side combination when there is ‘meen mulaku chaar’ or spicy red fish curry and plain rice. Since it is Halloween time here pumpkins are readily available everywhere. Get a large pumpkin, peel off the skin and scoop out the seeds inside. Cut them into chunks and divide them into several freezer bags and pop them into freezer for later use. They really keep well in the freezer.
Pumpkin Curry (Kumbalanga curry)
Serves 3-4
Ingredients:
½ kilo pumpkin (Kumbalam)
1 cup Grated coconut
3 large cloves of garlic
1 cup+1 ½ cup water
2 green chillies
1 tsp Red chilli powder(or depending upon taste)
½ tsp turmeric powder
salt- as required
For tempering:
1 tsp mustard seeds
1 twig of curry leaves
3 tbs Coconut oil
Preparation:
1. Peel the skin off the pumpkins and scoop out the seeds using a spoon. Cut them into medium sized chunks and cook it covered along with salt, 1 ½ cup water, green chillies and garlic.
2. Grind coconut to smooth paste with 1 cup of water, red chilli powder and turmeric.
3. when the pumpkins are completely cooked and soft, mash it with the potato masher. There should be no lumps.
4. Add the ground coconut and just cook it for 2 more minutes or until the raw smell of chilli powder has disappeared. Don't cook for long as the coconut will start to curdle.
For tempering:
Add oil in a kadai or pan. When it is smoking hot, add mustard seeds. When they start to splutter, Add curry leaves and let them splutter too. Add this to the pumpkin and mix well.
Serve hot with plain boiled rice.
