Wattakka Kenda (Pumpkin and Rice Porridge)
The Quirky Foodster Team
Ingredients
- Pumpkin, peeled and cubed (10.5 oz) — 300 g (10.6 oz)
- Rice (1/2 cup) — 100 g (3.5 oz)
- Water (3 cups) — 720 ml (3 cups)
- Thin coconut milk (1 cup) — 240 ml (1 cup)
- Thick coconut milk (1/2 cup) — 120 ml (1/2 cup)
- Curry leaves — 1 sprig
- Turmeric (1/4 teaspoon) — 1 g
- Small onion, sliced (50 g) — 1
- Green chilli, slit, optional — 1
- Salt — to taste
Method
- Combine the pumpkin, rice, water, turmeric, onion, curry leaves and green chilli (if using) in a saucepan and bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally and mashing the pumpkin gently against the side of the pot, until the pumpkin has broken down and the rice is very soft.
- Stir in the thin coconut milk and simmer for a further 5 minutes.
- Stir in the thick coconut milk, season with salt, and warm through gently without boiling.
- Serve hot as a light meal or starter.
Introduction: Wattakka kenda is a comforting, mildly spiced pumpkin and rice porridge often given to children, the elderly or anyone recovering from illness, valued in Sri Lankan home cooking as gentle, easy-to-digest nourishment.
Cultural Background: Wattakka kenda is a comforting, mildly spiced pumpkin and rice porridge often given to children, the elderly or anyone recovering from illness, valued in Sri Lankan home cooking as gentle, easy-to-digest nourishment. Cooked slowly until the pumpkin dissolves into the rice, it needs only a handful of ingredients but relies on good coconut milk and a light hand with spice to taste properly comforting rather than bland.
Tips: Mash some of the pumpkin against the pot as it cooks to naturally thicken the porridge without needing extra flour or starch. Add the thick coconut milk last and keep the heat low once it's in, as boiling hard can cause it to split. This porridge should be a gentle orange-yellow and pourable; add more water if it's too thick.
Variations: Butternut squash or sweet potato can replace pumpkin with a similar result. A tempering of mustard seeds and dried chilli fried in coconut oil poured over the top adds extra depth for those who want more spice. Naturally vegan as written.
Storage: Refrigerate for up to 2 days; it will thicken further once chilled.
Reheating: Reheat gently on the stovetop with a splash of water or coconut milk, stirring frequently over low heat.
Nutrition: Approx. 190 kcal, 3 g protein, 9 g fat, 25 g carbohydrates, 2 g fibre per serving
FAQs:
Q: Is wattakka kenda spicy?
A: It is typically very mild, sometimes made with no chilli at all, especially when prepared for children or the unwell.
Q: Can I blend this porridge smooth?
A: Yes, for a very young child or someone recovering from illness, blending it smooth after cooking makes it easier to eat.
Q: What type of pumpkin should I use?
A: Any dense, sweet pumpkin or winter squash works well; Sri Lankan wattakka is similar to a small orange pumpkin or kabocha squash.
- Pumpkin, peeled and cubed (10.5 oz) — 300 g (10.6 oz)
- Rice (1/2 cup) — 100 g (3.5 oz)
- Water (3 cups) — 720 ml (3 cups)
- Thin coconut milk (1 cup) — 240 ml (1 cup)
- Thick coconut milk (1/2 cup) — 120 ml (1/2 cup)
- Curry leaves — 1 sprig
- Turmeric (1/4 teaspoon) — 1 g
- Small onion, sliced (50 g) — 1
- Green chilli, slit, optional — 1
- Salt — to taste
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