Kumbalanga Parippu Curry
A classic Kerala-style vegetable curry for rice, featuring ash gourd and moong dal cooked with a blend of ground coconut paste and spices.
Ingredients
- 1.5 cups Diced Ash gourd (kumbalanga)
- 1/4 cup Moong dal (cherupayar parippu)
- 4 tbsp Grated coconut
- 1 Green chilli (chopped)
- 1/2 tsp Chopped garlic
- 4-5 Black peppercorns
- 1/4 tsp Turmeric powder
- A pinch Cumin
- Salt
- For Tempering
- 1/2 tsp Mustard seeds
- 4-5 Pearl/small onion (sliced)
- 1-2 Dry red chilli
- Curry leaves
- 2 tsp Coconut oil
Instructions
- Grind together coconut, green chilli, garlic, turmeric powder, pepper corns and cumin with 1/4 cup water to a smooth paste.
- Dry roast moong dal in pressure cooker for 4-5 mins on low flame or till the roasted smell comes (refer notes). Rinse the roasted moong dal under runing water a couple of times. Add it back to the pressure cooker. Add 1/2 – 3/4 cup water to it and bring it to boil. Reduce flame to lowest and cook for 3-4 mins.
- Add diced ash gourd, ground coconut, salt and 1/2 cup water to the moong dal. Close the cooker and cook for 4-5 whistles on full flame. Switch off the gas and let the pressure drop naturally. Open the cooker and mix everything well. Do a taste test and add more salt if required.
- Heat coconut oil in a small deep pan. Crackle the mustard seeds and add sliced pearl onions and curry leaves. Once the onions begins to brown, add dry red chilli. Fry for a min and add to the curry.
Notes
- This curry has a semi gravy consistency. The curry tends to thicken a bit as it rests, so adjust the qty of water accordingly.
- Make sure you keep a close watch during this step, otherwise it may burn.
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