Sri Lankan Pumpkin

About Sri Lankan Pumpkin

Sri Lankan pumpkin, locally known as “wattakka,” is a large, round variety with a deep orange flesh and a naturally sweet, creamy flavour. Grown in the warm, fertile lands of the Matale District in central Sri Lanka, this pumpkin develops a rich carotenoid content that gives it a vibrant colour and dense texture. Unlike many Western pumpkin varieties, the Sri Lankan pumpkin holds its shape well during cooking while still breaking down into a velvety consistency when simmered for longer periods.

Culinary Uses

In Sri Lankan cuisine, pumpkin is an essential ingredient in “wattakka curry,” a mildly spiced coconut milk curry that pairs beautifully with rice and other side dishes. It is also used in “kalu pol” preparations where it is cooked with dark-roasted coconut, creating a rich and aromatic dish. Sweet preparations such as “wattakka halwa” showcase the natural sugars of this vegetable, making it a favourite during festive occasions.

For Japanese home cooks, Sri Lankan pumpkin can be used as a substitute for kabocha in many traditional recipes. It works wonderfully in tempura, where its sweet flesh contrasts with the light, crispy batter. It can also be simmered in dashi-based broths for nimono-style dishes, added to miso soup for extra body, or mashed and used as a filling for korokke (croquettes). Its natural sweetness makes it an excellent ingredient for pumpkin-based wagashi or as a topping for curry rice.

Nutritional Benefits

Sri Lankan pumpkin is rich in beta-carotene, vitamin A, and vitamin C, supporting immune health and eye function. It is also a good source of dietary fibre, potassium, and B vitamins. Low in calories and naturally fat-free, pumpkin is an excellent addition to a balanced diet. The high antioxidant content helps combat oxidative stress, making it a nutritious and versatile ingredient for everyday meals.