Pumpkin and drumstick curry

     Pumpkin and drumstick curry is a mild tasting Kerala style coconut based curry. Its a very good combination along with rice. Its gravy is tangy and delicious. Just try this simple recipe!!!



Ingredients:
  • Pumpkin - 1.5 cup cut into small pieces
  • Tomato - 1/2 of big one (cut into big pieces)
  • Drumstick - 2 small (cut into medium sized pieces)
  • Garlic clove -2 small
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/4 tsp
  • Green chilli - 3 (slitted)
  • Curry leaves - 2 sprigs
  • Mustard seeds - 1 tsp
  • Dry red chillies - 2
  • Shallot - 1 big sliced
  • Salt to taste
  • Coconut oil
Preparation:
  • Peel and cut the pumpkin into small cubes. Wash well and keep aside.
  • Clean and cut the drumstick into medium sized pieces and keep aside.
  • Take a blender and prepare the coconut paste by adding grated coconut along with garlic, cumin powder, turmeric powder and little water. Keep aside.
  • Take a pan and add drumstick and pumpkin pieces. Add green chilli slit, salt and enough water. Let it boil.
  • Add ground coconut paste and mix well. Cook on low flame.
  • Add tomato pieces and cook till everything is cooked well and gravy becomes slightly thick. Check the seasoning at this stage and add more salt if needed.
  • Switch of the flame and keep aside.
  • Heat some coconut oil in a pan and add mustard seeds.
  • When it starts to splutter add red chillies. Saute for 1 min and add sliced shallots and curry leaves.
  • When the onion becomes light golden brown color, remove from fire and add it to the curry. Combine well.
Notes:
  • If you want more gravy you may add coconut milk.

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