Pumpkin Curry Recipe also known as poosanikai curry is a popular Sri Lankan recipe. Creamy coconut milk pumpkin curry from Sri Lanka which taste so good with rice. Learn how to make pumpkin curry with stepwise pictures.
Pumpkin Curry
Have you ever imagined of making a gravy dish without a single drop of oil, here it is. An amazing pumpkin curry made with zero oil, actually it doesn't need any oil because it has got enough coconut milk in it. This is my first Sri Lankan dish in my blog, Hope I will try a lot more recipes in the future.
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The gravy has a lovely mustardy coconut aroma all over it. It taste great with plain rice. Try it and you will know the taste of it.
About Pumpkin Curry Recipe
Pumpkin curry is a popular vegetarian dish from Sri Lanka. Pumpkin is cooked with spices, onions, green chillies and coconut milk flavoured with mustard paste. Sweet pumpkin cooks down with the coconut milk to make a sweet delectable taste.
Like ever Sri Lankan recipes this one is cooked mainly in coconut milk and has mustard and fenugreek as flavouring.The curry is naturally very mild in taste and usually served with roti, rice or idiyappam.
Similar Recipes
Watch Pumpkin Curry Video
Pumpkin Curry Ingredients
Pumpkin - use young tender pumpkin for this recipe which cooks faster and taste so sweet. You can peel the skin off or use it with skin.
Shallots - chopped onions or shallots is used for flavouring the pumpkin curry.
Chillies - the spiciness for the curry comes from slit green chillies. So add as much as you want.
Mustard Seeds - mustard is ground with garlic to thicken the curry and flavour it.
Whole Spices - fenugreek seeds, cinnamon and spice powders is used for the flavouring of curries.
Coconut Milk - first and second extract coconut milk is used for the curry at various stage when making curry.
How to Make Sri Lankan Pumpkin Curry (Stepwise Pictures)
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| You will need pumpkin, Coconut milk (Thick & Thin), Fenugreek,Cinnamon, Pepper, Turmeric, Chilli, Shallots, Chilli, Salt, Sugar, Garlic, Mustard |
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| Take Pumpkin in a pot |
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| Add Shallots & Green Chilli |
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| add in cinnamon and methi seeds |
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| sprinkle some salt and sugar |
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| add in pepper, chilli and turmeric powder |
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| pour in thin coconut milk |
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| and mix well |
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| Put this on heat |
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| Cover it and let it simmer |
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| till the pumpkin is half cooked |
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| take mustard and garlic in a mortar and pestle |
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| crush it |
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| like this |
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| add it in |
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| mix well and cook |
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| pour thick coconut milk and switch off the flame |
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| Done |
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| Serve |
Expert Tips
- You can chop pumpkin into small pieces so it cooks faster.
- For making pumpkin curry, you need to cook it in second coconut milk and use thick coconut milk in the end.
- Instead of using shallots, you can use onions.
- You can add a tempering of shallots, curry leaves made in coconut oil in the end for taste.
More Pumpkin Recipes to Try
📖 Recipe Card
Sri Lankan Pumpkin Curry Recipe
Equipment
- Cooking pot
Ingredients
- 3 cups Pumpkin 3 cups
- 4 no Shallots peeled & sliced thinly
- 3 slit Green Chillies
- 1 piece Cinnamon
- ½ tsp Fenugreek Seeds
- 1 tsp Turmeric powder
- 1 tsp Black Pepper Powder
- 1 tsp Chilli powder
- Salt to taste
- 1 tsp Sugar
- 2 cups Thin Coconut Milk
- 1 cup Thick Coconut Milk
For Grinding
- 3 cloves Garlic peeled
- 2 tsp Mustard Seeds
Instructions
- Take all the ingredients except the grinding stuff in a pot and bring it to boil. Don't add thick coconut milk at this point. Cover and simmer for 10 mins until the pumpkin is half cooked.
- Now take garlic and mustard in a blender or mortar and pestle and crush them.
- Add them to the curry and cook for 10 more mins. Finally add thick coconut milk and bring again to a boil. Switch off the flame and serve with rice.
Video
Notes
- You can chop pumpkin into small pieces so it cooks faster.
- For making pumpkin curry, you need to cook it in second coconut milk and use thick coconut milk in the end.
- Instead of using shallots, you can use onions.
- You can add a tempering of shallots, curry leaves made in coconut oil in the end for taste.
Nutrition
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Vidya
Very healthy delicious curry.
Hamaree Rasoi
Delicious and inviting Sri Lankan curry. Wonderful preparation.
Deepa
Amy
This looks delicious...we have few different methods to cook pumpkin curry.I posted another method yesterday.hope you will try...
Anonymous
Hi, this looks amazing!
Mahi
Rich n creamy curry!
Sue/the view from great island
This looks amazing, I want to make it so badly but I'll have to substitute a different squash, I don't think there's any fresh pumpkin around anymore.
Ganga Sreekanth
Delicious n yummy. . .Nice clicks
zareena
mmmm..... looks delicious and yummmm....
morri
We had it for dinner yesterday! I didn't have any fenugreek at hand, so I used sage. The dish was very creamy, comforting and a pleasure to eat. I was very happy about not having to spit out any fish bones this time, but my husband said he still preferred the bengali fish curry (though he asked for a second helping of the pumpkin 🙂
Anonymous
Impressed!finally i see a sri lankan recipe on an indian blog! wonderful! and yes this pumpkin curry is simply delicious.and love all your other recipes too- will be trying out the apple loaf/cake tmrw.so glad that i stumbled upon your blog a few weeks ago.tried your ulundu vadai-was so yummy!!
Anonymous
Very nice receipe
Anonymous
nice.kumbakonam kadappa do you have that recipe
Aarthi
@AnonymousHere is the link for kadappa
https://www.yummytummyaarthi.com/2014/06/kumbakonam-kadappa-recipe-kadappa.html