Sri Lankan dry pumpkin curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Easy

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  • 2 cups - pumpkin, diced
  • 3 - green chillies (finely chopped)
  • 1-2 tbsp - grated coconut
  • 1 tsp - mustard seeds
  • 1.25 tsp - asafoetida
  • 1.5 tsp - fenugreek seeds
  • 2-3 sprigs - curry leaves (tender ones)
  • 1-2 tsp - oil
  • Salt to taste.

How to Make Sri Lankan dry pumpkin curry

  • Heat oil in a pan and splutter mustard seeds, followed by fenugreek seeds.
  • Once the fenugreek seeds turns brown, add asafoetida, curry leaves and chopped chillies.
  • When chillies start turning white, add diced pumpkin.
  • Add salt, sprinkle water and cover pan with a lid.
  • Cook till pumpkin is soft (it should neither be mushy nor lose shape).
  • Take off heat, add grated coconut and serve.
  • Recipe courtesy: foodiliciousnan