Pumpkin Curry

I seem to make a lot of pumpkin curries at home. Just thinking out loud. There’s pumpkin pachadi, sour pumpkin curry, olan and parsi dhansak. And that’s just on my blog. I do a lot of other pumpkin dishes at home, too. Hmm… Guess I like pumpkin. Do you?


Mathanalserry
(Pumpkin Curry, from Kerala)

1/4 Pumpkin, cut into pieces
1 tsp Chilli Powder
1 tsp Turmeric
1/2 cup Toor Dal, cooked
2 tbsp Coconut
1 tbsp Cumin Seeds
1 tsp Sugar

Seasoning:
4-5 Curry Leaves
1-2 dried Red Chillies
2 tbsp Coconut

Cut the pumpkin in cubes and cook with chilli powder, turmeric and salt. Add the cooked dal. Continue cooking on a low flame.
Grind the coconut and cumin together and add it to to the cooking pumpkin.
Heat a small pan with oil and add the seasoning ingredients. When the coconut is slightly reddish, add the seasoning to the pumpkin. Stir to combine. Add the sugar and stir together for a few minutes before removing from heat. Serve warm.

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3 Comments Add yours

  1. Priya says:

    Delicious and great looking pumpkin curry..

    Like

  2. Catherine says:

    Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.

    Like

  3. Anonymous says:

    Hey, just came across your blog… I was actually searching for wonton wrappers in chennai… Then started reading some of the other recipes… Wanted to tell you this one is correctly called Mathan Erissery.
    -divya.

    Like

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