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Saturday, 25 June 2016

Kumbalanga paal curry - Ash gourd stewed in coconut milk


Today my post is about a simple and easy Kerala vegetarian dish, kumbalanga paal curry. (Kumbalanga is the local name or Malayalam name of Ash gourd.)  It is very tasty and you can prepare within  few minutes.  We prepare this at least once in a week. Really goes well with steamed rice. Try it and enjoy .......


 Kumbalanga pal curry recipe

Author: Anju Aneesh
Recipe type: Main course
Cuisine: Kerala, South India
Preparation time: 10 minutes | Cooking time: 10 minutes | Total time: 20 minutes

Ingredients



  • 1 cup ash gourd (Kumbalanga)chopped finely
  • 1/2 cup shallots, chopped
  • 2 to 3 green chilies, slit lengthwise
  • 1 teaspoon ginger, chopped
  • 5 to 6 garlic, chopped
  • 1 spring curry leaves
  • 1 cup thin coconut milk
  • 1/2 to 3/4 cup thick coconut milk
  • Salt to taste
  • Coconut oil for seasoning

Direction of preparation of kumbalanga paal curry



  • Take ash gourd, shallots, green chilies, curry leaves, ginger and garlic in a mud pot.
  • Add  thin coconut milk and cook till the ash gourd became soft and water content reduces to half.
  • Add thick coconut milk and immediately switch off the stove when the curry starts to boil
  • Season with coconut oil.  Serve hot with steamed rice.



Let us see the step by step preparation of kumbalanga paal curry



  • Take ash gourd, shallots, green chilies, curry leaves, ginger and garlic in a pan.
  • Add  thin coconut milk and cook till the ash gourd became soft and water content reduces to half.
  • Add thick coconut milk and immediately switch off the stove when the curry starts to boil.
  • Season with coconut oil.  
  • Serve hot with steamed rice.

My notes on kumbalanga paal curry

  • If you want, you can temper this curry with mustard seeds and shallots.

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