Posted by: Jonjon | June 10, 2009

Curry – South Indian Pumpkin & Cashew Curry 9/10

Curry – South Indian Pumpkin & Cashew Curry 9/10

June 10 2009

South Indian Pumpkin & Cashew Curry:
1/2 small pumpkin, seeded, peeled and cut into pieces
1/4 cup dried coconut
1/3 cup raw cashews
1 TBS poppy seeds
1/4 cup water
1/2 jalapeno, seed and very finely chopped
2 TBS sunflower oil
1/2 medium onion, peeled and finely diced
1/2 tsp black mustard seeds
6 curry leaves
1/2 tsp turmeric
1/2 cup milk
water as needed
sugar to taste (I used less than a tsp)
salt to taste

Prepare the pumpkin. In a mini-prep, grind together the cashews, coconut, poppy seeds and 1/4 cup water to make a grainy paste.

Heat the sunflower oil in a skillet and saute the onions. Add the black mustard seeds and when they start to pop, add the chile. Add the curry leaves. Add the turmeric and then the paste and stir well to combine. Add the pumpkin with 1/4 cup water. Add the milk and bring to a boil. Reduce the heat and simmer, adding the salt and sugar to taste. Add water as needed to prevent the mixture sticking and to keep the pumpkin cooking. The pumpkin should be just tender, but easily holding its shape.

Serve with rice.

This was very good. It was easy to make. The coconut, cashews, poppy seeds made a sweet and fragrant crunchy paste. I used a little green pepper, and that did not make the dish hot enough. I used brown mustard seeds, don’t know the difference between the black and brown ones. Overall, it was a sweet dish, flavored by a subtle hint of coconut. Couldn’t taste the cashews though.


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