Wattakka Kalu Pol Maluwa

The very first time I heard of this curry was while watching Peter Kuruvita's Srilanka which airs on Fox Traveller. I usually watch all the cookery shows and in one episode, I saw this recipe. Seeing that the name starts with W, I at once noted it down for the Blogging Marathon A-Z theme. Wattakka is the yellow pumpkin and this is a curry with pumpkin and is coconut based. As Srilankan curry powder is not available here, I searched for the recipe and prepared the spice powder at home. It was very tasty and I served it with multigrain dosa for breakfast one day. I also served it for lunch with rice and both the combinations were good. The Srilankan curry powder was very flavourful and it gave a nice aroma to the dish.



Srilankan Curry Powder

The quantity I have given makes about 3/4 cup of the powder. If you want more just double or triple the recipe. Make ahead, let the powder cool down. Store in airtight jar for future use.


Ingredients:
Coriander-2 tsp
Cumin-1 tbs
Fennel-1 tbs
Fenugreek-1 tbs
Cinnamon-a small piece
Cardamom-6
Cloves-6
Curry Leaves dried-6-7
Red Chilly -4-5

Procedure:
1. Dry roast all the ingredients until aromatic.
2. Transfer to a plate and allow it to cool.
3. Grind in a mixer grinder to a fine powder.
4. Spread on a plate and allow it to cool.
5. Store in a jar and use when needed.




Dry roast all the ingredients.




Grind to a fine powder.

Recipe Source: Food Corner
Ingredients:
Pumpkin-250 gm
Onion-1
Curry Leaves-1 sprig
Chilly Powder-1 tsp
Turmeric Powder-1/2 tsp
Srilankan Curry Powder-1 tsp
Oil-2 tbs
Mustard-1 tsp
Fenugreek-1 tsp
Cinnamon-a small piece
Salt-to taste
Thin Coconut Milk-1 cup
Thick Coconut Milk-1/2 cup
Garlic-2-3 pods
Grated Coconut-3-4 tbs
Raw Rice-1 tsp
Sugar-1 tsp

Procedure:
1. Dry roast rice. When it starts browning, add coconut and roast until brown.
2. Keep aside to cool. Grind to a fine paste.
3. In a pan add oil and add mustard and fenugreek along with cinnamon.
4. When they crackle add curry leaves, garlic and onions.
5. Add peeled and cubed pumpkin and saute for a minute.
6. Add the thin coconut milk along with the red chilly powder, srilankan curry powder, turmeric powder and salt.
7. Cover and cook on low flame until the pumpkin pieces are cooked.
8. Now add the coconut paste and thick coconut milk.
9. Add water if you want thin gravy.
10. Let it boil for 2 minutes.
11. Remove from flame and serve hot along with rice or dosas.





Roast rice and coconut.




Grind to a fine paste.




Add oil and spices, onmions, curry leaves and garlic.




Add pumpkin.




Add spice powders and thin coconut milk and allow it to cook.




Fianlly add the coconut paste.




Add thick coconut milk and boil for two minutes.




Serve with dosas or rice..





Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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