sri-lankan

Wattakka Thel Dala Pumpkin Tempered Curry with String Hoppers

Name: Wattakka Thel Dala Pumpkin Tempered Curry with String Hoppers
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 174 g string hoppers, plain; 217 g pumpkin, peeled and diced; 104 g coconut milk; 9 g coconut oil; 2 g mustard seeds; 2 g curry leaves; 52 g shallot, thinly sliced; 2 g dried red chili, broken; 0.87 g turmeric powder; 0.87 g chili flakes; 2 g salt

This simmered dish pairs string hoppers, plain with pumpkin, peeled and diced, curry leaves and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

11 g Protein

88 g Carbohydrates

33 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

174g string hoppers, plain 268 kcal
217g pumpkin, peeled and diced 56 kcal
104g coconut milk 205 kcal
9g coconut oil 80 kcal
2g mustard seeds 1 kcal
2g curry leaves 1 kcal
52g shallot, thinly sliced 37 kcal
2g dried red chili, broken 1 kcal
1g turmeric powder 3 kcal
1g chili flakes 3 kcal
2g salt 0 kcal

Cooking instructions

pumpkinturmeric powdersalt
Put pumpkin, turmeric, salt, and a small splash of water in a pot. Cover and simmer until just tender, 8-10 minutes.
coconut milk
Stir in coconut milk and simmer 2-3 minutes on low heat; keep it gently thick and not boiling hard.
coconut oilmustard seedscurry leaves
In a small pan, heat coconut oil. Add mustard seeds and curry leaves; let the mustard pop.
shallotdried red chilichili flakes
Add sliced shallot and dried red chili; saute until the shallot edges brown. Stir in chili flakes.
string hopperspumpkincurry leaves
Pour the tempering over the pumpkin coconut curry and mix gently. Serve warm with string hoppers for soaking up the gravy.