Mathanga Varutharissari
Directions
- 1Peel and cut the pumpkin into cubes.
- 2Boil the pumpkin pieces in water.
- 3In a clay pot, add turmeric powder, red chili powder, curry leaves, salt, and pepper.
- 4Add the boiled pumpkin pieces and cook.
- 5Grind the coconut into a paste.
- 6In a cast iron pan, roast red onions, green chilies, cumin seeds, and mustard seeds.
- 7Add the roasted mixture to the cooked pumpkin.
- 8Add coconut milk, mix well, and cook until thickened.
- 9Serve the pumpkin curry with rice, coconut milk and red chili chutney.
Ingredients
- 1 pumpkin
- 1 cup water
- 1 pinch turmeric powder
- 1 pinch red chili powder
- 5 curry leaves
- 1 pinch salt
- 1 pinch pepper
- 1 cup coconut
- 1 cup rice
- 10 red onions
- 2 green chilies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 cup coconut milk
- 2 tbsp red chili chutney
Equipment
knifewooden boardclay potwooden spooncast iron pan
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