Pumpkin and Red Beans with Coconut and Curry Leaves: Mathan Puzukku


Puzukku is a thick curry made with lots of fresh coconut, beans, and vegetables. It is usually served with our rice soup, kanji. It is prepared with a variety of vegetables and beans: green plantains, ash gourd, pumpkins, fresh black-eyed peas in pods, red beans, and mung beans. The following recipe uses pumpkin and red beans. Butternut squash makes an ideal substitute for Indian pumpkin.

1 cup small red beans
1 teaspoon turmeric powder
1 medium-sized butternut squash
Salt to taste
2 or 3 fresh green chilies (serrano or Thai) (less for a milder taste)

For seasoning and garnish:
2 cups freshly grated coconut
12 to 15 fresh curry leaves
2 tablespoons coconut oil

Soak red beans for eight hours (or overnight), then wash them in several changes of water until the water runs clear. Bring three cups of water to a boil in a saucepan. Add the red beans and a half-teaspoon of turmeric, and cook over medium heat. Reduce the heat to medium, and cook until the beans are very soft to the touch and can be easily mashed between two fingers (approximately forty to fifty minutes). If necessary, add more water and continue cooking until they are soft. Alternatively, the beans may be cooked in a pressure cooker (following the manufacturer’s directions) for six to eight minutes.

Peel the squash, and cut it into one-inch long pieces (like for french fries). When the beans are almost cooked, add the squash pieces, the remaining turmeric, and salt, and cook over medium heat. Stir to make sure that the curry does not stick to the bottom of the pot. Slice the green chilies lengthwise into thin strips, and add them to the pot. When the squash is cooked (about five minutes), remove it from the stove, and sprinkle on grated coconut and curry leaves. Pour coconut oil on top. Cover and set aside for ten minutes, to allow the flavors to blend. Serve with kanji or plain boiled rice.

Makes 4 to 6 servings if served with another curry, as is traditional.