Mangalorean Pumpkin Curry ~ Spicy Flavours with Great Granny Henrietta

by on May 15, 2014

Known as Kuvalyacho Pollav in Konkani, Pumpkin Curry is a typical dish in Mangalore where coconut is used generously. This is a family recipe shared by Henrietta Colaco, a great-granny residing in Bangalore.

Like most grandmother recipes, this one also had a tip which required patience – onions and grated coconut are sundried and made into a paste. Mrs. Colaco said that she has seen her mother and grandmother place the grated coconut and sliced onions in hot sun for a day until the moisture completely evaporated. However, as she herself added, modern lifestyle does not favour such elaborate steps in the cooking, hence these days they simply dry-roast them. “It’s just that it has a better flavour when dried in the sun,” she reiterated with a smile.

 

Karnataka recipe-Pumpkin Curry

Ingredients for Pumpkin Curry:

  • Pumpkin (white) –½ kg
  • Onions – 2, medium, sliced thinly
  • Fresh coconut – 2 cups, grated
  • Coriander seeds – 1 tablespoon
  • Red chillies, long variety – 5-6, with stalk
  • Raw rice (preferably the boiled rice variety) – ½ tablespoon
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – ½ teaspoon
  • Garlic – 4 cloves
  • Turmeric powder – ¼ teaspoon
  • Tamarind – marble-sized
  • Ghee – 1 tablespoon
  • Salt – to taste

Method:

{ 1 comment… read it below or add one }

Chaithali Pisupati January 12, 2015 at 2:12 am

Married into a konkani family with no in-laws to teach me the cuisine, I am always looking for recipes. South Canara Cusine is not easy to find on the net, while you can find goan Konkani and north canara recipes easily. But this is on the menu today and must say, turned out pretty well

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