Kerala Pumpkin Curry Recipe – Coconut & Spice Blend

Last Updated on 1 month by Neha Deshmukh

Kerala Pumpkin Curry Recipe – Coconut & Spice Blend

Introduction

There’s just something so comforting about a warm, spiced curry on a cozy evening, isn’t there? This Kerala Pumpkin Curry (Mathanga Curry) is one of those dishes that instantly feels like home. I first made this years ago, trying to recreate a version my aunt used to make during Onam, and it’s been a family favorite ever since. It’s a beautiful blend of sweet pumpkin, fragrant coconut, and a gentle warmth from the spices. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This isn’t just another pumpkin recipe. It’s a taste of Kerala, a South Indian state known for its incredible cuisine and abundance of coconuts! This curry is:

• Flavorful: The combination of spices and coconut is simply divine.
• Comforting: It’s a warm, hearty dish perfect for any time of year.
• Relatively Easy: While it has a few steps, it’s totally achievable for a weeknight meal.
• Versatile: It pairs beautifully with rice, roti, or even a simple yogurt dip.

Ingredients

Here’s what you’ll need to bring this Kerala Pumpkin Curry to life:

• 250 grams yellow pumpkin, diced
• 1 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 2 tablespoons fresh shredded coconut (plus 2 tablespoons for tempering)
• 2 green chillies
• 0.5 teaspoon cumin seeds
• 2 teaspoons coconut oil
• 0.25 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• Salt to taste
• Approximately ?? cup water (reserved from cooking the pumpkin)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Yellow Pumpkin (Mathanga): This is the pumpkin for this curry. It has a lovely sweetness and texture. If you can’t find it, butternut squash is a good substitute, but the flavor won’t be quite the same.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a beautiful aroma and flavor that’s essential to Kerala cuisine.
• Curry Leaves: These little leaves are packed with flavor. They’re often found in Indian grocery stores, and they really elevate the dish. If you can’t find fresh, dried curry leaves can work in a pinch, but the aroma won’t be as strong.
• Spice Blend: The combination of turmeric and chilli powder gives this curry its signature warmth. Feel free to adjust the chilli powder to your liking – more for a spicier curry, less for a milder one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll cook the pumpkin. Place the diced pumpkin in a pressure cooker with the turmeric powder, red chilli powder, and about ?? cup of water. Pressure cook for 2 whistles.
2. Once the pressure has released, carefully drain the pumpkin, reserving the cooking water – this is liquid gold! Mash the pumpkin coarsely and set aside.
3. Now for the magic. Grind the shredded coconut, green chillies, and cumin seeds together with the reserved pumpkin water into a coarse paste. A little water can be added if needed to get a smooth paste.
4. In a pan, combine the mashed pumpkin and the coconut paste. Simmer over low heat for about 5-7 minutes, stirring occasionally, and add salt to taste.
5. While the pumpkin mixture simmers, let’s make the tempering. Heat the coconut oil in a separate pan. Add the mustard seeds, cumin seeds, and dried red chillies.
6. Once the mustard seeds start to crackle, add the curry leaves and shredded coconut. Fry until the coconut turns golden brown – watch it carefully, it burns easily!
7. Pour the tempering over the pumpkin-coconut mixture and mix well. Let it simmer for another minute or two to allow the flavors to meld.
8. Serve hot with Kerala red rice.

Expert Tips

• Don’t overcook the pumpkin: You want it to be tender, but still hold its shape a little.
• Adjust the water: The amount of water needed will depend on the moisture content of the pumpkin. Add more if the mixture seems too dry.
• Taste as you go: Adjust the salt and chilli powder to your preference.

Variations

• My friend Priya adds a pinch of asafoetida (hing) to the tempering – it adds a lovely savory note.
• For a richer curry, you can add a tablespoon of coconut milk towards the end of cooking.
• My grandmother used to add a small piece of jaggery to balance the spice – it’s a lovely touch!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Spicy: Add an extra ½ teaspoon of red chilli powder or use spicier green chillies.

Festival Adaptations (Onam/Vishnu Festival)

This curry is a traditional part of the Onam Sadhya (feast). It’s often served as part of a larger spread of vegetarian dishes.

Serving Suggestions

• Kerala Red Rice: This is the classic pairing.
• Roti or Chapati: A great alternative to rice.
• Yogurt: A cooling side to balance the spice.
• Papadums: For a crispy texture.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pumpkin is best for this Kerala curry?

Yellow pumpkin (Mathanga) is the traditional choice. Butternut squash is a good substitute if you can’t find it.

Can I use store-bought coconut paste instead of freshly shredded coconut?

You can, but the flavor won’t be as fresh and vibrant. If using store-bought paste, use about 1/2 cup.

How can I adjust the heat level of this curry?

Adjust the amount of red chilli powder and the type of green chillies you use.

What is the best rice to serve with this pumpkin curry?

Kerala red rice is the traditional choice, but any long-grain rice will work well.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors will actually develop even more overnight! Just reheat gently before serving.