Sri Lankan Pumpkin Curry /Mild Spicy Wattakka Curry
|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)
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
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!!