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Sri Lankan Pumpkin Curry Recipe with Chef Ranveer Brar
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
For Sinhalese Curry Powder:
In a pan, dry roast 1 tbsp cumin seeds,
1 tbsp coriander seeds, 1 tsp black
peppercorns, 2 tsp mustard seeds
Once the seeds start to splutter
add 2 tsp fennel seeds, 10-12 cloves,
1 roasted pandan leaf, 1 tbsp uncooked
rice and roast everything together
Grind the mixture into fine powder,
add 1 tsp of turmeric powder and
keep aside
For Curry:
Dry roast 1/2 cup dried coconut and
1/2 cup uncooked rice together
and grind into fine powder
In a pan, warm oil and add
1 tsp fenugreek seeds, 1 tsp
fennel seeds, 1 tsp mustard seeds,
10-12 curry leaves, 1 sliced onion
and saute
Add 1-2 split green chillies,
250 gms pumpkin cut in cubes,
salt to taste, 2 tbsp sinhalese curry
powder, 200 ml coconut milk and
water as required
Add 2 pandan leaves, 1 tbsp rice
and dry coconut powder and cook
curry for 15-20 minutes on slow flame
For Serving:
Empty curry in a bowl and garnish
it with cooked pandan leaf,
lemon wedges, edible flowers
and sprinkle red chilli powder
on curry
Serve Pumpkin Curry with steamed rice.

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