Tuesday, October 15, 2013

Kumbalanga/Ashgourd Paal curry (Serves 4)

Kumbalanga curry


1. Kumbalanga/Ashgourd 1 cup, cut to thin pieces
    Green chilly 2 small, slit
    Ginger 1 inch piece, julienned
    Curry leaves a few
2. Thick coconut milk ½ cup
3. Water ¾ cup
4. Mustard seeds ½ tsp
    Shallots 3 nos, thinly sliced
5. Coconut oil 1 tsp
6. Salt as needed


  • In a pan, add Kumbalanga/ash gourd, green chilly, ginger, curry leaves, water and salt. Cook this until kumbalanga/ash gourd is soft and changed to opaque.
  • Add the thick coconut milk and cook for another 3 minutes and remove from flame.
  • In another pan, heat oil and splutter mustard seeds. Add the sliced shallots and sauté till golden color and pour over the curry.
  • Enjoy this yummy Kumbalanga/ash gourd paal curry with appam, idiyappam or rice.



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