Sri Lankan pumpkin curry in roasted coconut.
Also known as “kalu pol wattakka”, a much creamier, thicker pumpkin curry than what you’ll be accustomed to, try it.
With the help of roasted rice and coconut, a regular Sri Lankan pumpkin curry transforms into a thicker and creamier dish.
If you cook pumpkin at least once a week, then next time, try making this version of the Sri Lankan pumpkin curry for a change, I guarantee, you won’t be disappointed with the taste and aroma.
And yes, the taste of this pumpkin curry with roasted coconut and rice is different from the regular pumpkin curry we cook for our meals and unless you cook it, you won’t know the difference.
Dinner and lunch ideas with roasted coconut and rice pumpkin curry.
Kitchen equipment and utensils you will need to make a Sri Lankan Pumpkin curry cooked with roasted coconut(Kalu pol wattaka).
A small grinder to powder the roasted coconut and rice or you can simply use a mortar and pestle.
Cooking pan, if you can find a clay pot then try cooking the curry in it.
Recipes with pumpkin you might like to try.
Sri Lankan Pumpkin curry cooked w/roasted coconut(Kalu pol wattakka).
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of raw rice
1/3 cup freshly scraped coconut.
3 tablespoon of oil
1 large onion cut into thin slices
A handful of curry leaves
A long piece of pandan leaf
3 green chillies, split in the middle
1 teaspoon mustard seed
1/2 teaspoon fenugreek seed
500g of pumpkin cut into cubes
2 tablespoons of roasted curry powder
1 teaspoon chilli powder(add more if you feel you can handle the heat)
1/2 teaspoon of turmeric powder
1 cup of water
1 cup of coconut milk
Method
Using a non-stick pan or a clay pot, over medium heat dry roast the raw rice until they turn brown, reduce heat if necessary to avoid burning the raw rice. 3-5 minutes. when done, set aside.
Using the same pan, over low-medium heat dry roast the grated coconut until they turn slightly brown, make sure you don’t burn the coconut. 3-5 minutes.
Grind the roasted rice and coconut until they turn into a powder. since the quantity is less you can even use your mortar and pestle to pound the ingredients. set aside.
Cut the pumpkin into 1-inch.
Place a medium-sized cooking pan over the stove, pour oil and let it heat for a few seconds.
Add onions, curry leaves, pandan leaves, green chillies and cook until the onions turn translucent. add the fenugreek and mustard seed, cook for a few seconds(avoid sauteing the mustard and fenugreek for a long period of time as they will turn the curry bitter if burnt)
Still over medium heat, add curry powder, turmeric, chillie powder and then the roasted coconut-rice powder.
Cook the ingredients in the pan while constantly mixing it. 3-5 minutes. you’ll get a semi-liquid curry paste. reduce fire to avoid burning or the paste sticking to the pan.
Add the pumpkin pieces to the curry paste and combine. let the pumpkin cook in the paste for a few minutes while mixing.
Pour in water, season with salt and leave it to slow simmer until the pumpkin turns slightly soft. 20 minutes.
Pour in the coconut milk (if there’s still a bit of water left, that’s fine). Slow simmer until the gravy turns thick, 20-25 minutes.
Serve warm.
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SRI LANKAN PUMPKIN CURRY COOKED IN ROASTED COCONUT(KALUP POL WATTAKKA).
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of raw rice
1/3 cup freshly scraped coconut
3 tablespoon of oil
1 large onion cut into thin slices
A handful of curry leaves
A long piece of pandan leaf
3 green chillies, split in the middle
1 teaspoon mustard seed
1/2 teaspoon fenugreek seed
500g of pumpkin cut into cubes
2 tablespoons of roasted curry powder
1 teaspoon chilli powder (add more if you feel you can handle the heat)
1/2 teaspoon of turmeric powder
1 cup of water
1 cup of coconut milk
Instructions
-
Using a non-stick pan or a clay pot, over medium heat dry roast the raw rice until they turn brown, reduce heat if necessary to avoid burning the raw rice. 3-5 minutes. when done, set aside.
-
Using the same pan, over low-medium heat dry roast the grated coconut until they turn slightly brown, make sure you don’t burn the coconut. 5 minutes.
-
Grind the roasted rice and coconut until they turn into a powder since the quantity is less you can even use your mortar and pestle to pound the ingredients. set aside.
-
Cut the pumpkin into 1-inch set aside.
-
Place a medium-sized cooking pan over the stove, pour oil and let it heat for a few seconds.
Add onions, curry leaves, pandan leaves, green chillies and cook until the onions turn translucent.
-
Still over medium heat, add curry powder, turmeric and then the roasted coconut-rice powder. cook the ingredients in the pan while constantly mixing it. 3-5 minutes. you’ll get a semi-liquid curry paste. reduce fire to avoid burning or the paste sticking to the pan.
-
Add the pumpkin pieces to the curry paste and combine. let the pumpkin cook in the paste for a few minutes while mixing.
-
Pour in the coconut milk and season with salt(if there’s still a bit of water left, that’s fine).
Slow simmer until the gravy turns thick, 20-25 minutes.
Serve warm.
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When do you add the mustard, fenugreek and chillie powder?
Hi Neville,
Apologies for the late reply.
my mistake, I have not added when to add the following ingredients. I have made the necessary amendments now, the mustard, fenugreek, chilies powder needs to be added last while sauteing the onions.
Will add step by step instructions in the near future for further reference.
Regards,
J