A Taste of Comfort and Tradition

Pumpkin curry, known as “Wattakka Curry” in Sinhala, is a comforting, mildly spiced, and slightly sweet dish that showcases the simplicity and richness of Sri Lankan home cooking. Made using tender pumpkin, coconut milk, and a harmonious blend of spices, this curry is a staple in vegetarian meals and a beloved side dish on Sri Lankan lunch tables.

Whether paired with rice, roti, or string hoppers, Wattakka curry provides a gentle balance to spicier dishes, making it a perfect addition to any Sri Lankan meal.

Ingredients for pumpkin curry:

• 500g pumpkin (cut into bite-sized cubes)
• 1 medium onion, sliced
• 2-3 garlic, minced
• 1 sprig of curry leaves
• 1 small pandan leaf (rampe), cut into pieces
• 2-3 green chilies, slit
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp curry powder (optional)
• 1/2 cup thick coconut milk
• 1 cup thin coconut milk
• Salt, to taste
• 1 tbsp coconut oil

 

Instructions:

Step 1: Prepare the Tempering

In a clay pot or heavy-bottomed pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then, add fenugreek seeds, onion, garlic, curry leaves, pandan leaf, and green chilies. Sauté until the onions are soft and fragrant.

Step 2: Add the Pumpkin

Add the pumpkin cubes to the pan. Gently stir to coat them in the aromatic mixture.

Step 3: Add Spices and Thin Coconut Milk

Sprinkle in the turmeric, chili powder, and curry powder. Mix well. Pour in the thin coconut milk and salt. Cover and let it simmer on low to medium heat for about 15–20 minutes, or until the pumpkin is tender but not mushy.

Step 4: Finish with Thick Coconut Milk

Once the pumpkin is cooked, gently stir in the thick coconut milk. Simmer for another 3–5 minutes without boiling to prevent the coconut milk from curdling. Taste and adjust seasoning.

Step 5: Serve

Serve hot with steamed rice, pol sambol, and dhal curry for a wholesome Sri Lankan meal.

 

Tips and Variations:

• Use mature, orange-fleshed pumpkins for best texture and sweetness.
• Add a pinch of roasted curry powder for a deeper, smokier flavor.
• For a vegan version (which it usually is), ensure no ghee or butter is used.

 

Conclusion:

Sri Lankan pumpkin curry is more than just a dish—it’s a reflection of the island’s rich culinary tradition where humble ingredients shine through. Its mild sweetness, coconut richness, and aromatic spices come together to create a comforting bowl of goodness that’s both nourishing and nostalgic. Whether you’re new to Sri Lankan cuisine or a lifelong fan, Wattakka curry is a must-try on your journey through island flavors.

 

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