Mashed pumpkin salad

This is a simple and quick to prepare recipe of my mother’s, which is a huge hit with visitors. My mother generally likes experimenting. She can also replicate something she has once tasted. As this dish is something that falls under the two, I have labelled it under ‘Colombo’ (the city where different Sri Lankan cuisines meet) – which is also the city my mother has lived nearly three decades so far and where she feels most at home.

Mashed Pumpkin Salad

Time taken – 20 minutes

Serves – 4

Mashed pumpkin salad


  • Pumpkin – 250g
  • Coconut milk – 2 or 3 tbsp
  • Green chillies – 2
  • Onion – 1 medium sized, chopped
  • Salt and pepper to taste
  • Lime juice


  1. Chop the pumpkin into chunks, does not need to be small, and leaving the skin on. Remove seeds and clean the chunks.
  2. Boil the pumpkin until it is tender and cooked, for around 15 minutes. Remove skin and mash the pumpkin.
  3. Add the coconut milk, green chillies, onion to the mashed pumpkin and mix well.
  4. Season with salt and pepper, according to your taste, as well as some lime juice.

Recipe source: Raji Thillainathan.

2 thoughts on “Mashed pumpkin salad

  1. This pumpkin dish is a favourite of mine. I tend to use baked pumpkin or butternut squash (cut into large chunks and baked with skin on with a drizzle of sunflower or olive oil with the skin later removed and discarded once cooled down) as baking makes it more sweeter and the flavour more concentrated. SH

    • I was making butternut squash gnocchi for dinner last night. I roasted the squash slices with olive oil drizzled over them and chopped garlic and herbs sprinkled over them, as per the recipe instructions. When the roasting was done, I was almost tempted to serve the roasted slices as they were as they smelt wonderful. I remembered that you mentioned it was your favourite way of eating them, Akka, and can understand why now. 🙂

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