Kumbalanga paal curry

Kumbalanga paal curry with step by step photos and video

Kumbala paal curry is a traditional Kerala style side dish made with ash gourd and coconut as the primary components. In Kerala, there are numerous variations of paal curry. Normally, pal curry is served with steamed rice. This curry should be consumed on the same day that is preparation. This curry cannot be refrigerated or saved for subsequent use once it has been cooked. In the next parts, we'll go through this topic.

What is Kumbalanga ?

Kumbalanga is the Malayalam name of ash gourd. In some places, it is also known as elavan. Even though, it is one of the most regularly used vegetable in the majority Kerala households, it is basically a tasteless or flavorless vegetable. The vitamin and mineral content of ash gourd is extremely high. It helps to boost our immune system, relieves stress and strain, improves digestive system and has numerous other health benefits. If you want to know more, please check out our article on the health benefits of ash gourd. So it is preferable to incorporate it in your regular diet for optimal physical and mental health.

Ash gourd image

What is paal curry?

Paal curry refers to any side dish made with coconut milk, implying that the coconut milk is one of main ingredients. A paal curry can be made with vegetables or fish. Paal curry is always going to be a gravy based side dish. You can find so many varieties of paal curry in Kerala. Paal stands for milk in Malayalam language. But don't mix it up with cow milk; only coconut milk should be used.

How to make paal curry

Paal curry is a basic and straightforward dish to prepare. The vegetables and spices will be cooked in the second pressed coconut milk before being seasoned with the first pressed coconut milk or thick milk, coconut oil and curry leaves. The curry should not be reheated or stored outside for an extended period of time once it has been cooked. The coconut milk will lose its flavor and curdle if you reheat the dish.

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Kerala style ash gourd curry

Ash gourd simmered in coconut milk

Preparation time: 10 minutes | Cooking time: 10 minutes | Total time: 20 minutes

Ingredients

250 gm finely chopped ash gourd (Kumbalanga), (250 gram after removing skin and seeds)
3/4 cup shallots, chopped
3 to 4 green chilies, slit lengthwise
1.5" piece ginger, peeled and finely chopped
5 to 6 garlic cloves, peeled and chopped
1 + 1 springs of curry leaves
1.5 cups thin coconut milk
3/4 cup thick coconut milk
Salt to taste
Coconut oil for seasoning

How to Make Kumalanga paal curry

Kumbala Paal curry with step by step pictures

Kumbalanga paal curry is an instant pot dish. In older days, this curry was prepared in the earthen pots. If prep was done, curry will be ready in six to seven minutes.

Before starting the paal curry preparation, clean the ash gourd neatly with a sharp knife, remove its skin and seeds. Then chop it finely and uniformly. Never make big chunks, do chop the ash gourd finely.
Transfer the chopped ash gourd into an earthen pot or a saucepan. Put finely chopped shallots. You can use one big onion instead of shallots. Still, I recommend shallots.
Further, add green chilies, ginger, curry leaves and salt. Remember to adjust the number of green chilies to your taste.
Pour second pressed coconut milk (thin milk). Water will release from ash gourd while cooking. Still, we need to cook them in second milk in order to get the exact traditional taste and flavor.
Cook on high flame till the first boiling starts, then reduce the flame to low, cover and cook till the ash gourd turn soft.
Open the lid and the gravy will look a little bit curdled at this stage. Don't worry, this is normal. Cook on high flame till the gravy reduces to half.
Pour first coconut milk and mix well. As soon as the first boiling arise, switch off the flame.
Then, season with fresh coconut oil.
You an put one spring of curry leaves at this stage. But this is an optional step.
Cover with the lid and leave it for the next ten minutes. Then serve with rice.
Enjoy.