- Diced pumpkins – 500g
- Onion – 1
- Green chillis – 2
Curry leaves – 2 sprigs
- Pandan leaf – 1
- Turmeric powder – 1 tea spoon
- Chili powder – 1 tea spoon
- Garlic – 5 biks
- Raw curry powder – 1 table spoon
- Mustard powder – 2 tea spoons
- Mustard seeds – 1 tea spoon
- Grated coconut – 2 table spoons
- Uncooked rice – 2 table spoons
- Coconut milk – 250ml
- Coconut oil – 3 table spoons
- Salt – according to taste
- Water – 1 cup
Get a saucepan and keep it on the cooker under medium flame.
Add uncooked/raw rice to it and keep for several minutes. Mix it time to time until become a golden brown color. Once color changed keep it aside.
Fry the grated coconut as well according to step 02
Grind both rice and coconut well using a grinder. Or you can use Sri Lankan style kitchen mortar.
Now we are going to make the main mixture. Add coconut oil to a saucepan and keep it under low flame.
Once oil got heated add mustard seeds, salt, green chili, curry leaves, pandan leaf, cinnamon and garlic. Fry them well until the mixture become golden brown color.
Add diced pumpkins to the mixture.
Add water, salt, raw curry powder, turmeric powder and chili powder. Then close the saucepan from a lid and steam the mixture well.
Now mix previously prepared fried raw rice and grated coconut to the coconut milk.
Pour that mixture to the pumpkin mixture slowly and boil whole mixture for about 5 minutes.
Now your Sri Lankan Pumpkin curry is ready. Enjoy!!