Pumpkin & Coconut Curry/ Nadan Mathan Curry

Pumpkin & Coconut Curry/ Nadan Mathan Curry

Pumpkin & Coconut Curry/ Nadan Mathan Curry

Pumpkin & Coconut Curry/ Nadan Mathan Curry

Pumpkin & Coconut Curry/ Nadan Mathan Curry is an absolute vegetarian/vegan delight and its very easy to make. Pumpkin is cooked in a rich cumin seed flavored coconut gravy and its finished with a tempering made of coconut oil, mustard seeds and curry leaves.

To watch the video, click the link below..

This can be one of  your everyday recipes , this recipe very easy to cook and this recipe requires only a handful of ingredients..A very good recipe for Onam, Vishu, Christmas or Eid or let it be any occassion, Pumpkin & Coconut Curry/ Nadan Mathan Curry will be good choice to try.

I have peeled the pumpkin before cooking, you  can cook with the skin too. Just boil the pumpkin with some turmeric, salt  and green chilly. When cooked add the coconut spice mix and finish with the tempering.

I hope you will try and enjoy this recipe, do drop me your feedback in the comment section below and let me know how did you like it.

Pumpkin & Coconut Curry/ Nadan Mathan Curry with step by step photos..

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

 

Pumpkin & Coconut Curry/ Nadan Mathan Curry

Ingredients

  • Pumpkin – 500 gms
  • Turmeric – 1 Tsp
  • Salt to taste
  • Green chilly – 2 chopped
  • Coconut – 1 cup, grated
  • Cumin seeds – 1 Tsp
  • Shallots – 3 rough cut
  • Coconut oil- 1 Tsp
  • Mustard seeds – 1/2 Tsp
  • Curry leaves – 1 sprig
  • Dried chilly – 2 each

Directions

  1. Dice pumpkin and set aside.
  2. In a pot take pumpkin, water (just enough to cover the pumpkin) and add salt and turmeric.
  3. Bring to a boil and cook on simmering fire until cooked.
  4. While the pumpkin is being cooked, coarsely grind together grated coconut, cumin seeds and green chilly.
  5. Add the coconut spice mix to the pumpkin and let it cook on a slow fire for another 2 minutes.
  6. Switch off the fire and let it rest.
  7. To make the tempering- in an another skillet, heat up coconut oil.
  8. And add mustard seeds, let it splutter.
  9. Then add dried chilly and curry leaves.
  10. Now add the tempering to the cooked pumpkin.
  11. Give it a nice mix  and adjust the seasoning.
  12. Serve hot and enjoy the Pumpkin And Coconut Curry with rice.

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Bone Appetite & Happy Cooking!

 

4 Comments

  1. Kiran Mathew says:

    This is one of my favorites, superbly explained

  2. Love both pumpkin and coconut, this recipe sounds super delicious 🙂

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