Ke Kumbalanga Manga curry / Kerala Style Ash Gourd Mango Curry F

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Kumbalanga Manga curry / Kerala Style Ash Gourd Mango Curry

Kumbalanga manga curry with step by step photos

Kumbalanga manga curry is a Kerala side dish that has been passed down through generations. In this post, we'll look at how our forefathers made good use of seasonal fruits in their cooking. Kumbalanga manga curry is a vegan Kerala dish made with ash gourd, coconut and spices. Let's talk about the most basic and delectable side lunch side dish that our forefathers prepared.

    What is a Kumbalanga Manga Curry

    Kerala's kumbalanga manga curry is a delicious side dish. Mango, ash gourd, coconut milk, shallots, and various spice powders are the key ingredients. It is another example of a Kerala paal curry. We've already discussed kumbalanga paal curry, kumbalanga thakkali curry, and chakkakkuru manga curry, among the other dishes. This is a variant, considerably more spicy, tangy and flavorful than the others. 

    In Malayalam, the word kumbalanga means ash gourd, and mango signifies mango. The insipid and flavorless ash gourd magically gets transformed into a wonderful side dish, thank to our grandparent's culinary wizardry. It's preparation is simple: the cleaned and chopped ash gourd is boiled first with sour mango pieces, spices and coconut will, until the veggies are tender and have absorbed all of the aroma. Finally, mustard seeds, curry leaves, and coconut milk are added to season the dish.

    The mustard seeds are cracked in fresh coconut oil, together with shallots, red chilies and curry leaves, and the seasoning is always Kerala traditional style exclusively. This tempering procedure contribute majority of the flavors in Kumbalanga manga curry.

    Kumbalanga manga curry - Pro tips

    1. In all types of Kerala paal curry, the preparation procedures and faults are nearly identical. The first thing to know is that when you cook ash gourd in coconut milk with ginger, shallots, chilies, turmeric and salt, the flavors are infused. You can skip the second pressed milk and adjust use of water in this stage. However, it will greatly alter the flavor. So, I only use second coconut milk for cooking the ash gourd. 
    2. The quantity of mango is determined by its strength. If the mango is excessively sour, use less; otherwise, use more. I can't offer you an exact amount; you'll have to run a taste test to figure out how much you'll need. 
    3. Finally, as soon as the first boil appears after adding the first pressed coconut milk, turn off the heat. If you simmer it any longer, the coconut milk may curdle, ruining the consistency and flavor of the dish. 
    4. One the day of preparation itself, a paal curry should be sued. If there is any left over, refrigerate it and use the double boiling method to cook it. 

    It is prepared by boiling all the dry ingredients in coconut milk till soft. Then seasoned using mustard seeds and curry leaves.

    Kumbalanga manga curry recipe | Kerala kumbalanga ozhichu curry recipe | Nadan ozhichu curry

    Ash gourd stewed in spicy gravy

    Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes


    • 250 grams ash gourd
    • 1/2 cup raw mango, chopped and de-skinned
    • 10 to 15 shallots (pearl onions), chopped
    • 2 green chilies, slit
    • 1" piece ginger
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 cup thick coconut milk
    • 1 cup thin coconut milk
    • Salt to taste
    For seasoning
    • 3 teaspoon coconut oil
    • 1/2 teaspoon mustard seeds
    • 2 red chilies, halved
    • 1 spring curry leaves

    Kumbalanga manga curry with step by step photos

    1. Take 1/2 cup de-skinned and chopped mango, 1/4 kg ash gourd, 10 to 15 shallots, 2 slit green chilies, 1" piece ginger, 1 teaspoon coriander powder, 1 teaspoon chili powder, 1/4 teaspoon turmeric powder and salt in a pan. The mango is used to introduce sour taste in the curry. So use as per requirement.
    2. Add in 1 cup thin milk. Cook on high flame unless the curry starts to boil. Then reduce the flame to low. The coconut milk should come just above the pieces to cook evenly.
    3. Cook till the mango pieces and ash gourd turns soft. By that time the gravy will also reduce to almost half and also never over mix or mash them. We want the pieces intact. 
    4. Add thick coconut milk and immediately switch off the stove as soon as the gravy start to boil again.
    5. Then heat oil in another pan, splutter mustard seeds, add and saute dried red chilies and curry leaves. Pour this over the curry and serve hot. 

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