Pumpkin Coconut curry

Now coming to my Recipe of the day,my today's pick is Pumpkin Coconut Curry.Hailing straight from the kerala the curry Doubtlessly pleases the palate.The Coconut Milk used in this curry not only Sweetens and Thickens but also makes it Richer and Tastier. 



Ingredients:

1)1 Cup thick coconut milk

2)Pumpkin Diced into cubes(Bhoodh Kumbala kai)

3)4to 5 green chillies(split into half)

4)salt as per the taste

5)Pinch of Hing

6)1 cup water

7)Curry leaves





Tadka Ingredients:

1)2 tsp coconut oil(or any cooking oil)

2)1 tsp mustard seeds

3)2 to3 red chillies(split into pieces)

4)curry leaves





Method:

1)Cook diced pumpkin and split green chillies by adding little water on a medium flame for about 5 to 10 minutes

2)When the vegetables are cooked halfway add thick coconut milk,curry leaves,Hing and salt according to the taste.

3)When it gets to a boil cut the flame to off.

4)Take coconut oil in a small kadai,add mustard seeds.

5)After the spluttering stops add split red chillies,curry leaves and switch off the flame.

6)Add this tadka to the pumpkin coconut curry.









Note:

1)Store brought coconut milk works well.In order to prepare fresh coconut milk blend freshly grated coconut by adding little hot water in to a fine paste.

squeeze out the thick milk(by discarding the blended coconut) from the blended paste and repeat this procedure at least once to get a thick sweet coconut milk.

2)The consistency of the curry should be thick so that it can be served as a side to chapatis and pooris.

3)Any favorite Legume can be added to the curry.(make sure the legume is pressure cooked before adding to the curry)