Matha Verakiyathu

Pumpkin porridge with coconut and rice flour


  • 1/2 kilogram Pumpkin, peeled and chopped
  • 1 cup Rice powder
  • 1/2 cup Jaggery
  • 1 cup Grated coconut
  • Water as needed
  • Salt to taste


  1. Boil jaggery in water to form a syrup.
  2. Prepare a thick batter by combining rice flour and water.
  3. Cook pumpkin with enough water and mash it.
  4. Add jaggery syrup, rice flour batter and coconut to pumpkin and cook until all the water evaporates.
  5. Serve Matha verakiyathu as a teatime snack.

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