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Pumpkin Kalu Pol

Pumpkin Kalu Pol

The umami of smoky coconut paste. The fragrance of Sinhalese curry powder. A kick of ginger and chillies. The decadent luxury of fresh coconut milk. This is food heaven !!
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Course: Main Course
Cuisine: Sri Lankan
Ingredients Method Notes

Ingredients
  

For the Curry Powder
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 15-17 curry leaves washed and patted dry
  • 5 green cardamom
  • 5 green cardamom• 5 cloves• 1 piece cinnamon (2 inch)
  • 5 cloves
  • 1 two inch cinnamon
For the Kalupol Paste
  • 3/4 cup coconut freshly grated
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4-5 black peppercorns
  • 3 dried red chilies
For the Pumpkin Curry
  • 500 g pumpkin cut into medium cubes
  • 1 cup thin coconut milk
  • 1 medium onion thinly sliced
  • 2-3 garlic crushed
  • 1 one inch ginger
  • 1-2 green chilies slit
  • 8-10 curry leaves
  • 1/2 tsp black mustard seeds
  • 1 half inch cinnamon
  • 2 tsp homemade curry powder
  • 2 tbsp oil
  • salt to taste

Method
 

Prepare the Curry Powder
  1. Dry roast the cumin seeds, fennel seeds, curry leaves, cardamom, cloves, and cinnamon in a pan over medium heat until fragrant.
  2. Allow the spices to cool completely, then grind into a fine powder. Set aside.
Make the Kalu pol Paste
  1. In a dry pan, roast the grated coconut slowly over medium heat, stirring continuously, until it turns very dark brown, almost black, and aromatic.
  2. Add coriander seeds, cumin seeds, black peppercorns, and dried red chillies. Roast for another minute.
  3. Remove from heat and allow it to cool slightly. Grind with a little water to make a thick, dark paste.
The Curry
  1. Heat coconut oil in a pan over medium heat. Add the mustard seeds, cinnamon stick and curry leaves. Allow it to splutter.
  2. Add sliced onion, garlic, ginger, and green chilli. Sauté until the onion softens and becomes fragrant.
  3. Add the pumpkin cubes to the pan along with turmeric, 2 teaspoons of the prepared curry powder, and salt. Toss well so the pumpkin is coated with the spices.
  4. Stir in the kalu pol coconut paste and mix well to coat the pumpkin evenly.
  5. Pour in the thin coconut milk, stir gently, and cover the pan. Let the curry simmer for 12–15 minutes, or until the pumpkin becomes tender and the gravy thickens.
  6. Taste and adjust salt if needed.

Notes

Ingredients