Mathanga Curry | Nadan Mathanga Ozhichu Curry | Pumpkin Curry (Kerala Style)

Mathanga curry is a very important traditional curry of Kerala.I like mathanga erissery a lot, however this cury also tastes best when served along with curd (yogurt).The duo with steamed rice makes a filling, delicious meal.The garnish on top with fried shredded coconut adds a unique flavour to the curry. Do check this out !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 3-4
Ingredients
yellow pumpkin 1/4 piece or 1/2 lb
turmeric powder 1/3 tsp
chilly powder 1/2 tsp
salt to taste

to grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3

garlic cloves 3

to temper 
red dry chillies 2-3
curry leaves, a sprig
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 2 tbsp
oil (preferably coconut oil) 2 tbsp

                                       

Watch on YouTube -

(OLD PIC)

Method-

• Wash and peel the skin of pumpkin, remove seeds and then cut the cube sized pieces. Add the pumpkin pieces to a cooker and add enough water, salt, chilly powder, turmeric powder.Let it cook for 10–15 minutes covered on low medium flame or pressure-cook for two whistles.
• In the meantime, grind the coconut, shallots, garlic & cumin seeds to a smooth paste.
• Uncover the cooker lid, mash the cooked pumpkin cubes with the back of the spoon and leave some just like that.(If it's very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
• Add the ground paste to the boiled pumpkin cubes. Add 1/2 cup water to the blender jar and pour in the curry. Let it come to a slow boil for 2 minutes.Put off flame.
• In another pan, heat oil.Splutter mustard seeds, curry leaves.Fry red chillies.Sauté the sliced shallots till light pink in colour. Then add the reserved shredded coconut and fry till light brownish color appears evenly. Pour this over the curry, mix & serve with steamed rice.

                                         

NOTES
* The tempering with shredded coconut is very important as it has a lot of flavours and don't miss doing that.
* The curry should be moderately thick and not too watery.The water added for cooking pumpkin should be accordingly.

                                  

Sending this to The Kerala Kitchen event ongoing at my space :-) & Dish Name starts with M hosted by Akila @ Learning to Cook, Spotlight:Curries/Gravies hosted by Chandrani @Cuisine Delights