Mathanga (Pumpkin) Curry (Kerala Style)

Name: Mathanga (Pumpkin) Curry (Kerala Style)
Total time: 1500 s
Yield: Servings: 3–4 servings
Cuisine: Indian
Ingredients: 500 g Pumpkin, cut into cubes; 8–10 Shallots, sliced; 5 Green Chilies, slit; 1/4 tsp Turmeric Powder; Salt to taste; 1 cup Water; 3/4 cup Freshly grated Coconut; 1/2 tsp Cumin Seeds; 1/2 cup Water; 1 1/2 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 3 Dried Kashmiri Chilies; 1 sprig Curry Leaves; 1/8 tsp Spicy Red Chili Powder

Rosalyn John @rosalyn_kitchen227

#CookpadApron2025
#CA2025
#Pumpkin
#Mathanga
#SouthIndianStyle
#KeralaStyle
#SweetandSavoryCreations

"Kerala Style Mathanga Curry"

A beautiful and authentic Kerala-style recipe!

“Sweet, spicy & coconut-creamy — this Kerala-style Mathanga Curry is pure comfort in a bowl!”

A comforting, flavorful, and mildly spiced Kerala-style pumpkin curry that pairs perfectly with hot steamed rice. The sweetness of pumpkin blends beautifully with the aroma of coconut and the subtle kick of chilies — a true South Indian classic! 🍛💛

#CookpadApron2025
#CA2025
#Pumpkin
#Mathanga
#SouthIndianStyle
#KeralaStyle
#SweetandSavoryCreations

"Kerala Style Mathanga Curry"

A beautiful and authentic Kerala-style recipe!

“Sweet, spicy & coconut-creamy — this Kerala-style Mathanga Curry is pure comfort in a bowl!”

Rosalyn John @rosalyn_kitchen227

#CookpadApron2025
#CA2025
#Pumpkin
#Mathanga
#SouthIndianStyle
#KeralaStyle
#SweetandSavoryCreations

"Kerala Style Mathanga Curry"

A beautiful and authentic Kerala-style recipe!

“Sweet, spicy & coconut-creamy — this Kerala-style Mathanga Curry is pure comfort in a bowl!”

#CookpadApron2025
#CA2025
#Pumpkin
#Mathanga
#SouthIndianStyle
#KeralaStyle
#SweetandSavoryCreations

"Kerala Style Mathanga Curry"

A beautiful and authentic Kerala-style recipe!

“Sweet, spicy & coconut-creamy — this Kerala-style Mathanga Curry is pure comfort in a bowl!”

Saved

Ingredients

Total Time: 25 minutes

Servings: 3–4 servings

To Cook Together:
500 gPumpkin, cut into cubes
8–10 Shallots, sliced
5Green Chilies, slit
1/4 tspTurmeric Powder
Salt to taste
1 cupWater
To Blend:
3/4 cupFreshly grated Coconut
1/2 tspCumin Seeds
1/2 cupWater
For Tempering:
1 1/2 tbspCoconut Oil
1/2 tspMustard Seeds
3Dried Kashmiri Chilies
1 sprigCurry Leaves
1/8 tspSpicy Red Chili Powder

Saved

Steps

Total Time: 25 minutes

1

Cook the Pumpkin:
In a cooking pot, add pumpkin, shallots, green chilies, curry leaves, turmeric powder, salt, and water. Mix well. Cover and cook on high flame for about 10 minutes until the pumpkin turns tender.
Once cooked, gently mash three to four pumpkin pieces to slightly thicken the curry and enhance its flavor.
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Blend the Coconut Paste:
In a blender, combine coconut, cumin seeds, and water. Blend into a smooth paste.
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Combine and Simmer:
Pour the coconut paste over the cooked pumpkin. Gently mix until well combined. Cook on medium flame for just 2 minutes — do not let it boil. Switch off the flame.
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Prepare Tempering:
Heat coconut oil in a small tadka pan. Add mustard seeds and let them splutter. Add curry leaves, followed by dried red chilies. Quickly switch off the flame and stir in the red chili powder.
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Final Touch:
Pour the tempering over the pumpkin curry and mix well.
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🍛 Serving Suggestion:
Serve this flavorful and creamy Mathanga Curry with hot steamed rice or Kerala red rice for a wholesome meal.
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