# Mathanga Varutharissari

- Servings: 1 servings
- Total time: 5 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- wooden board
- clay pot
- wooden spoon
- cast iron pan

## Source

- Original video: https://www.youtube.com/shorts/Qwt3upQrj34
- Recipe page: https://www.cliprecipe.com/recipe/fd194289-c417-479f-b643-e27b0ecc3f6f
- Extracted: 2024-11-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt