White Pumpkin with Coconut, Chiles, and Curry Leaves

Parangikai Curry

Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover the skillet, and