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.
Grind cumin seeds, black pepper, and garlic together to a paste. You don’t need to grind them to a smooth paste.
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.
Cook covered under high flame for 10 minutes.
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.
Now, mash the pumpkin pieces a bit.
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.
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.
Now, add this fried mix to the pumpkin curry. Mix well until all combined.
Taste the curry and adjust salt if needed.
This is how to make a Sri Lankan pumpkin curry recipe with coconut milk. Serve and enjoy this delicious pumpkin curry recipe.
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.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/make-sri-lankan-pumpkin-curry-recipe-poosanikai-kootu/