Monday, March 29, 2010

Coconut Milk Pumpkin Curry


  • Red Beans(Karamani) - 1/2 cup
  • Pumpkin - 3 full cups(medium sized cubes)
  • Coconut Milk(thick) - 225 ml(approximately)
  • Coconut Oil - 1 tbsp
  • Green Chillies - 5(Slitted)
  • Curry Leaves - 2 Strings
  • Hing - a pinch
  • Cumin Powder - a pinch
  • Salt - for taste


  • Boil the pumpkin with little salt and keep aside.
  • Wash and clean the red beans thoroughly.
  • Pressure cook the red beans (approximately 5 whistles in high flame)till it is tender and half broken.
  • Wash the cooked beans with running water and take care that it should not become mashy.
  • Boil coconut milk and pumpkin for 10 minutes in a sauce pan.
  • Add the cooked beans , salt and mix evenly.
  • Add cumin powder, hing, curry leaves and green chillies.
  • Allow it to boil till the gravy thickens.
  • Remove it from flame by adding coconut oil at desire consistency.
  • Serve it with rice or chappati.

Tips for the recipe - Both Pumpkin and Red beans should be tender for good taste. Chaokoh tin coconut milk is the one which i use for my recipes. It is really thick and tasty.

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