Sri Lankan Pumpkin Curry /Mild Spicy Wattakka Curry
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| Sri Lankan Pumpkin Curry |
This Pumpkin curry (wattakka curry) is one of our favourite Sri Lankan Recipes. It is mild spicy and cooked using green chili instead of red chili. Therefore the appearance is yellowish.I have shared another way of cooking pumpkin in a curry called Wattakka Kalu pol maluwa,which use all spices and coconut after roasting till brown.The gravy of this curry is so thick and creamy due to grated coconut. Use fresh peppercorn in coconut paste instead of pepper powder and see the aroma and taste of this Sri Lankan curry!
 I am sure you would like this curry same as I do.
Here is the recipe for Sri Lankan style mild spicy pumpkin curry.(wattakka curry)
Ingredients:
250g  Pumpkin
2-3 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)-(optional)
¼ tsp turmeric powder
1 tsp raw curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
1 tspn sugar (optional)
Ingredients for the coconut paste
2-3 cloves garlic
3 tbspn grated fresh coconut
½ tsp black peppercorn
Method
Wash pumpkin, remove the seeds & cut into pieces.
Add all the spices together with green chili, onion,rampa & curry leaves.
Mix all & add thin coconut milk & allow to cook in medium flame.
Meanwhile grind garlic, fresh grated coconut & pepper together into a paste.
Once pumpkin is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Then add grinded coconut, garlic & pepper paste on to it & mix well. This paste will make the gravy thicker.
Simmer for few seconds & remove from the flame. Add 1tspn sugar to the curry and it will taste more(optional)
Serve & enjoy!!
28 comments
I have seen this type of curry in My Srilanka with Peter Kuruvita .
Lovely curry…
pumpkin curry in coconut gravy looks so delicious and tempting dear !! 🙂
yummy
Different curry..try it soon…..
Love love the mix of pumpkin with creamy flavor of coconut milk. This curry is good enough for a plate of rice.
love this version.. must try
Yummy and healthy curry.
very delicioius and healthy curry…
very healthy n yummy curry.
looks very delicious in coconut gravy!!!
Very healthy and delicious curry dear.
Thank you!
Thank you! 😀
Wow, that’s a new recipe to me.. Looks so creamy & lovely 🙂
So wonderful recipe…A rich blend in coconut milk ……
I have never had curry. I’m not sure if I like it or not. I guess it’s time for me to make this and decide if I like curry. Thanks for linking up with us at the Four Seasons Blog Party!
I tried and it was delicious! Thank you~!
I tried it! It was delicious. Thank you~!
Love Wattaka curry and been looking for a good recipe to use for the pumpkins I’ve grown. This looks like it could be the recipe I’ve been looking for!
Thank you!
Hope you’ll try this recipe.We actually like to cook wattakka this way although I cook it in different recipes…Thanks for the comment
It was great an idea and very easy to Cook for male who lived abroad.. I have try this it’s worked Amaizing Thanks a lot Mrs. Amila
Glad to hear your experience.I am happy that it works for beginner cooks too.Stay in touch with Food Corner! 🙂
It’s easy and very delicious. Just cooked for my dinner. Yummy
Thank you for sharing your experience.Glad the pumpkin curry came out well…
I have a question do I add the . Do I add the fenugreek seeds whole, or do I grind the to a powder before adding? Also, do I need to prepare the fresh grated coconut myself from a coconut? Thanks!
-You can add fenugreek seeds as whole.(no need to make it into a powder)
-If you can buy grated coconut ,that’s good enough.Even in Singapore,I buy grated coconut.
If you make grated coconut on your own,that will be more fresh and will make the curry more delicious.We do like that in Sri Lanka.
Simply delicious Sri Lankan Pumpkin Curry! Thanks.
Glad you like this recipe… 🙂