Friday, December 16, 2011

Wattakka Kalu Pol - Pumpkin Curry Sri Lankan style

Well, it is always fun to cook for me. I would in fact say that it is akin to meditation for me, as it gives me immense peace of mind. I had tried a new recipe recently from the gourmet's paradise Sri Lanka, and though it is slightly different from the original, the end result tends to be the same.
This time around, I tried cooking pumpkin a bit differently. The need to cook it differently arose from the problem that the cold weather poses - tamarind tends to spoil throats, and everyone is already fighting sore throats and sniffing noses. I recalled something I had seen on television aeons ago, and thought I's try. The end result was wonderful. Wattakka Kalu Pol roughly translates to Pumpkin Curry in Coconut Milk, and the recipe is a must try for it gives you an option of eating pumpkin with rice, something unheard of before. So here goes the recipe. Hope you guys enjoy it. This recipe is for 2-3 people, so just adjust if you want to make it for more people.

INGREDIENTS
250 gm pumpkin, chopped into thin square pieces. You need not remove the skin.
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
2 twigs of curry leaves
1 green chilli, chopped
1/2 tsp red chilli powder
1/2 tsp turmeric
1/4 tsp coriander powder
2 tbsp mustard oil
1 cup coconut milk
salt to taste
1 tsp Sri Lankan curry powder (short grain rice roasted to brown and then ground)

PREPARATION
After you have cut the pumpkin, put in all the spices with the salt into a bowl and mix well.



In a wok, put in the oil and heat it up. Throw in the fenugreek and mustard seeds and as they crackle, put in the chilli and curry leaves and let the whole thing crackle up really nicely.
Now, throw in the pumpkin mix and let it cook on simmer till the pumpkin cooks up. Follow it up with the coconut milk with the curry powder, and let it all boil till the milk reduces to a thick base. Your wattakka kalu pol is ready. Serve it hot with rice.

Happy eating people!!!!!!!!!!!!!!!!!



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