If you love Mathanga Payaru Erissery, you will love this simpler Varutharacha Mathanga Curry. Pumpkin is simmered in an aromatic Roasted Coconut Gravy. If you have ever fried coconut, you know how aromatic your whole house becomes. The very smell of roasted coconut is enough to make my stomach growl.
The natural sweetness of pumpkin enhances the taste of this curry. It is such a nice complement to rice. I haven’t seasoned this curry with mustard seeds and shallots. The final seasoning isn’t necessary. In fact, you don’t have to use extra oil in this recipe. The rich and aromatic roasted Coconut paste is enough to bring out all the flavors of Coconut Oil.
- Quarter of 1 medium sized Pumpkin (peeled and chopped into small pieces) – around 5 to 6 cups
- Turmeric – 1/4 tsp
- Salt – to taste
- Water – 1 cup
- Grated Coconut – 1 cup
- Garlic Cloves – 4
- Jeera (Cumin) – 1/2 tsp
- Dried Red Chillies – 3 or 4
- Curry Leaves – A sprig
- Peel the pumpkin and dice it into small pieces. Wash and drain the pieces.
- Pressure cook the pumpkin in 1 cup of water along with 1/4 tsp turmeric powder and salt to taste for around 15 minutes (2 whistles) on medium heat. It should become fully cooked.
- Meanwhile, heat a nonstick pan and add grated coconut. Roast the coconut on medium heat, stirring frequently. Throw in the curry leaves, dry red chillies and and garlic. Continue roasting everything until the coconut becomes deep brown in color. Be careful not to burn the coconut. You need to stir continuously while it browns. Once roasted, allow it to cool.
- Grind the grated coconut and other ingredients to a smooth paste and keep aside. If required, use little water while grinding.
- Once the pressure has subsided, open the cooker and transfer the contents into another big pan. Mash the pumpkin pieces with a spatula. You may leave a few chunky pieces.
- Add the ground coconut paste and simmer everything for 5-7 minutes on medium heat so that oil appears on the top.
- Serve this yummy pumpkin curry with rice.