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“This is a popular dish in Kerala, South India. It’s made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What’s vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.”


Ingredients:


  • 5 cups

    cubed fresh pumpkin

  • 2 cups

    water, or as needed

  • 1 teaspoon

    ground turmeric

  • salt to taste

  • 1/2 cup

    grated coconut

  • 3

    dried red chile peppers

  • 1

    green chile pepper

  • 2 tablespoons

    water, or as needed

  • 1 teaspoon

    cumin seeds

  • 1 tablespoon

    coconut oil, divided

  • 2

    dried red chile peppers

  • 1 teaspoon

    mustard seeds

  • 1 teaspoon

    skinned split black lentils (urad dal)

  • 1 tablespoon

    grated coconut

  • 6

    fresh curry leaves, or more to taste

Directions:







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