Kerala Style Roasted Coconut Pumpkin Curry

Ingredients

• 1 1/2 cup pumpkin
• 20 to 24 shallots
• 2 to 3 sprigs curry leaves
• 1 cup grated coconut
• small ball tamarind
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 2 to 3 dry red chilli
• 1 tsp peppercorn seed
• 1 tsp fenugreek seed
• 1 to 2 tsp salt
• 3 to 4 tbsp oil

Method

1. Peel and wash the pumpkin, then cut into medium size pieces.
2. Peel the shallots and set aside.
3. Take a pan, add pumpkin and shallots, then add turmeric powder, red chilli powder, and salt, and mix well.
4. Place the pan on heat, cover, and cook until the pumpkin is cooked.
5. Soak tamarind in water and set aside.
6. Grate the coconut and set aside.
7. Remove the lid from the pumpkin pan, stir well, and check if the pumpkin is cooked.
8. Add squeezed tamarind water, cover, and cook for a few minutes.
9. Remove the lid and check if the pumpkin is mashed; remove from fire and set aside.
10. Heat a pan, add grated coconut, shallots, and peppercorn seeds, then add fenugreek seed and sauté until light brown.
11. Add red chilli powder, coriander powder, and turmeric powder, sauté and roast well.
12. Grind the roasted ingredients into a fine coarse paste and set aside.
13. Place the pumpkin pan on heat again, add water to the ground paste, and mix well.
14. Pour the ground paste into the curry pan, stir well, and cook for 6 to 8 minutes.
15. Heat oil in a pan, add mustard seeds and let them splutter.
16. Add dry red chilli and shallots, sauté for a few minutes.
17. Add curry leaves and sauté well.
18. Pour the tempering over the pumpkin curry and mix well.
19. Serve hot with steamed rice.