Video guide to making special Kumbalanga Pulissery or Kerala-style ash gourd curry
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
500 gms ash gourd (winter melon or Kumbalanga)
2 to 3 green chillies
½ tsp turmeric powder
1 sprig of curry leaves
Salt as required
½ cup of yoghurt
Water as required
To grind:
¾ cup grated coconut
2 garlic cloves
1 shallot
2 green chillies
¼ tsp cumin seeds
To temper:
1 ½ tbsp coconut oil
¼ tsp fenugreek
1 to 2 shallots (chopped)
2 dried red chillies
1 sprig of curry leaves
¼ tsp red chilli powder
Method
Step: 1
First, peel the thick outer skin of the ash gourd and then remove the seeds. Cut the ash gourd into ½-inch long strips.
Step: 2
In an earthen pot or in a pan, add the chopped ash gourd, green chillies, turmeric powder, curry leaves, salt and one cup of water, and mix well.
Step: 3
Cover and cook this for a few minutes or until the ash gourd is cooked well.
Step: 4
In the meantime, in a blender, grind the ingredients mentioned under ‘to grind’ into a smooth paste by adding enough water as you grind.
Step: 5
Add the ground coconut paste to the cooked ash gourd. Add one cup of water and salt and mix well. Cook over a medium flame till a frothy layer forms on the top.
Step: 6
Add yoghurt and then heat the curry slightly and then turn off the flame. Don't allow it to boil after adding yoghurt.
Step: 7
Heat coconut oil in a pan. Add fenugreek and fry it. Then add chopped shallots and sauté them until the shallots turn slightly golden brown. Add dried red chilli and curry leaves and sauté for a few seconds. Finally, add ¼ teaspoon of red chilli powder, mix it and then pour these tempered spices over the curry. The delicious Kumbalanga Moru curry is now ready to serve with rice.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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