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.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.

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  • Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.

  • Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.

  • Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Cook's Note:

Traditionally, coconut oil is used, but you can use any vegetable oil instead.

Use your favorite winter squash for a bit of variety.

Nutrition Facts

176 calories; protein 3.5g 7% DV; carbohydrates 16g 5% DV; fat 12.6g 20% DV; cholesterolmg; sodium 51.8mg 2% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2019
The toasted coconut flavor was so delicious - this dish was like a party! I'll be making this again. Read More
(1)

Most helpful critical review

Rating: 1 stars
03/01/2020
I followed the recipe almost exactly. There was too much water and I used a bit less than the recipe 5 chilies in certainly makes the dish hot unless using really mild ones In my opinion it was very bland and a waste of a really nice pumpkin Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/20/2019
The toasted coconut flavor was so delicious - this dish was like a party! I'll be making this again. Read More
(1)
Rating: 1 stars
03/01/2020
I followed the recipe almost exactly. There was too much water and I used a bit less than the recipe 5 chilies in certainly makes the dish hot unless using really mild ones In my opinion it was very bland and a waste of a really nice pumpkin Read More
Rating: 3 stars
03/16/2016
followed the directions except I had to substitute a different dal. It was ok. Read More
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