White Pumpkin with Coconut, Chiles, and Curry Leaves

Name: White Pumpkin with Coconut, Chiles, and Curry Leaves (Parangikai Curry)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon black or yellow mustard seeds; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 tablespoons unrefined sesame oil or canola oil; 1 teaspoon coarse kosher or sea salt; 10 medium-size to large fresh curry leaves; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1½ pounds white pumpkin, peeled, seeded, and cut into 1-inch cubes (see box); ¼ teaspoon ground turmeric

Parangikai Curry

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Lush yellow and green-flecked, this curry blankets succulent bits of white pumpkin that squirt little bursts of juice with each bite. The fresh coconut is an added bonus and provides a soothing bed for the potent chiles.

Ingredients

1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)

Asia
India
Stew
Side dish
Main course
Vegan
Gluten-free

Method

Pour 1 cup water into a blender jar, and add the coconut and chiles. Puree, scraping the inside of the jar as needed, to make a slightly gritty green-speckled paste.
Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover the skillet, and