Video guide to making  special Kumbalanga Pulissery or Kerala-style ash gourd curry

Preparation time: 10 minutes 

Cooking time: 15 minutes 



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 



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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