Pumpkin Leaf Dry Curry

This Pumpkin Leaf Dry Curry recipe comes from Akila. Akila is a Paniyas tribal woman from Wayanad. She studied hospitality at school and now works with the Menon family at The Turmerica. Akila made this dish for Ranjini and Ranjini liked the Pumpkin Leaf Dry Curry so much she wanted to share it with us.

Ranjini-and-Akila-prepare-pumpkin-leaf-curry

Wayanad, where The Turmerica is located, translates to “land of paddy fields.” The tribal people of the area live mainly on the rice that grows here. They also forage the forests for tubers and greens. Pumpkins and their leaves are abundant in this region so this is a dish that is widely enjoyed and a staple of their diet.

We think this Pumpkin Leaf Dry Curry will be a great dish to make no matter where you live. Especially, in summer when your own pumpkin patch is prolific. It’s a recipe that whips up in no time and delivers a novel flavour for Western palates.

Watch the video to “meet” Akila and see Ranjini walk you through the dish. The recipe follows.

Pumpkin Leaf Dry Curry Recipe

Yields
4 servings

Prep Time
5 minutes

Cooking Time
10 minutes

Total
15 minutes

1 Tablespoon coconut oil
8 cups washed and roughly chopped or torn pumpkin leaves
1 cup water
Pinch salt
6 – 8 slit Bird’s Eye chilies or to taste
Large banana leaf (or lid)
½ cup freshly grated coconut

Heat the coconut oil over medium-high heat and add the pumpkin leaves followed by the water.
Add a pinch of salt and the Bird’s Eye chilies and stir to mix.
Cover the wok with banana leaves (or a lid) and let simmer until the leaves are reduced and tender.
Add the coconut when the pumpkin leaves are tender and stir to combine.
Enjoy with rice and/or Kalan.

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