Prakash K. Sivanathan, Niranjala M. Ellawala

Wattakka Kalu Pol

Name: Wattakka Kalu Pol
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ¼ tsp chilli powder; 375 ml (13 fl oz/1½ cups) water; ½ tsp salt; ½ tsp ground turmeric; 3 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; 1 green chilli, slit lengthways and deseeded; 1 onion, medium diced; 1 tbsp uncooked white rice; 2 tbsp freshly grated coconut or desiccated (shredded) coconut, dry-roasted; 125 ml (4 fl oz/½ cup) coconut milk; 2 tbsp freshly grated coconut or desiccated (shredded) coconut, dry-roasted; 2 tbsp freshly grated coconut or desiccated (shredded) coconut, dry-roasted; 1½ tsp mustard seeds; ½ tsp black peppercorns; 250 g (9 oz) chunk of pumpkin (about ⅛ medium); 2 tbsp oil; ½ tsp fenugreek seeds; 5 fresh curry leaves; 2.5 cm (1-inch) piece of rampe (pandan) leaf

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

250 g (9 oz) chunk of pumpkin (about ⅛ medium)
2 tbsp oil

Asia
Sri Lanka
Main course
Vegan
Gluten-free

Method

Peel the pumpkin. Remove the seeds and stringy fibres using a spoon and give it a wash. Cut it into 2.5cm (1-inch) chunks.

Heat the oil in a medium saucepan over a low heat. Add the fenugreek seeds, curry leaves, rampe leaf, green chilli, onions, garlic and ginger, and sauté until the onions are soft and turning golden.

Add the pumpkin, salt, turmeric, chilli powder and water (t