Mathanga Varutharissari

5 mins
Serves 1
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Directions

  1. 1Peel and cut the pumpkin into cubes.
  2. 2Peel and cut the pumpkin into cubes.
  3. 3Peel and cut the pumpkin into cubes.
  4. 4Boil the pumpkin pieces in water.
  5. 5Boil the pumpkin pieces in water.
  6. 6Boil the pumpkin pieces in water.
  7. 7In a clay pot, add turmeric powder, red chili powder, curry leaves, salt, and pepper.
  8. 8In a clay pot, add turmeric powder, red chili powder, curry leaves, salt, and pepper.
  9. 9In a clay pot, add turmeric powder, red chili powder, curry leaves, salt, and pepper.
  10. 10Add the boiled pumpkin pieces and cook.
  11. 11Add the boiled pumpkin pieces and cook.
  12. 12Add the boiled pumpkin pieces and cook.
  13. 13Grind the coconut into a paste.
  14. 14Grind the coconut into a paste.
  15. 15Grind the coconut into a paste.
  16. 16In a cast iron pan, roast red onions, green chilies, cumin seeds, and mustard seeds.
  17. 17In a cast iron pan, roast red onions, green chilies, cumin seeds, and mustard seeds.
  18. 18In a cast iron pan, roast red onions, green chilies, cumin seeds, and mustard seeds.
  19. 19Add the roasted mixture to the cooked pumpkin.
  20. 20Add the roasted mixture to the cooked pumpkin.
  21. 21Add the roasted mixture to the cooked pumpkin.
  22. 22Add coconut milk, mix well, and cook until thickened.
  23. 23Add coconut milk, mix well, and cook until thickened.
  24. 24Add coconut milk, mix well, and cook until thickened.
  25. 25Serve the pumpkin curry with rice, coconut milk and red chili chutney.
  26. 26Serve the pumpkin curry with rice, coconut milk and red chili chutney.
  27. 27Serve the pumpkin curry with rice, coconut milk and red chili chutney.

Ingredients

  • 1 pumpkin
  • 1 pumpkin
  • 1 pumpkin
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 pinch turmeric powder
  • 1 pinch turmeric powder
  • 1 pinch turmeric powder
  • 1 pinch red chili powder
  • 1 pinch red chili powder
  • 1 pinch red chili powder
  • 5 curry leaves
  • 5 curry leaves
  • 5 curry leaves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup coconut
  • 1 cup coconut
  • 1 cup coconut
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 10 red onions
  • 10 red onions
  • 10 red onions
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 2 tbsp red chili chutney
  • 2 tbsp red chili chutney
  • 2 tbsp red chili chutney

Equipment

knifewooden boardclay potwooden spooncast iron pan