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Kumbalanga Thakkali Curry | Kumbalanga Paal curry | Nadan Kumbalanga curry | Ash Gourd Simmered In Coconut Milk | Elavan Ozhichu Curry

Nadan Kumbalanga Curry



Kumbalanga thakkali curry with step by step photos'.


Kumbalanga thakkali curry is ash gourd simmered in spicy and sour coconut base. Sometimes, it is also called kumbalanga paal curry. I have already posted another version of kumbalang pal curry a few years back.  Kumbalanga is the Malayalam name of ash gourd and takkali means tomato. 

Kumbalanga thakkali curry or kumbalanga paal curry is a gray type curry served with steamed rice. It is only moderately spiced up with chilies and some common spice powders. The tomatoes make it sour, but overall this is an excellent side dish. Also need only ten minutes to complete. Do try at home and enjoy with your family.





Kumbalanga thakkali curry recipe | How to make Kerala Ash gourd - Tomato curry with coconut milk | Nadan kumbalanga curry




Ashgourd and tomato simmered in spicy coconut milk

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



Ingredients


For gravy

  • 100 grams cleaned ash gourd (Remove its skin and seeds and make medium sized cubes)
  • 2 medium ripe tomatoes , cut lengthwise
  • 3-4 green chilies, slit
  • 1" piece ginger, peeled and chopped
  • 5-6 garlic cloves, peeled and chopped
  • 1/2 tsp turmeric powder
  • 3/4 to 1 tsp chili powder
  • 1.5 cup thin coconut milk
  • 3/4  cup thick coconut milk
  • Salt to taste


For tempering
  • 3 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
  • 1 spring curry leaves 



How to Make Kumbalanga Thakkali Curry 



Nadan Kumbalanga Paal Curry Preparation With step By Step photos


  1. Take one thick bottomed kadai. Put ash gourd, onion, ginger, garlic and green chilies.

     
  2. Add turmeric powder , chili powder and salt to taste. Only these two spice powders are used in this dish. 

  3. Add tomatoes. Tomatoes for the sour taste, you can adjust to your taste. But try to use well ripe tomatoes.

  4. Add thin milk. Instead of thin milk, you can also use regular water.  

  5. Give a gentle mix and cook on high flame. When the gravy start to boil, reduce the flame to medium, cover with a lid and continue to cook till the vegetables turn soft and the gravy reduce to half.

  6. Add the thick coconut milk and mix well. When the first boil arises, switch off the flame. Never boil the gravy after incorporating the thick milk. The gravy will curdle. 

  7. Now you can prepare the seasoning, heat a small pan. When hot, pour coconut oil.  Add mustard seeds as soon as the oil turns hot. The mustard seeds will start crackling immediately.

  8. Once the crackling stops, reduce the flame to medium or low and put red chili and curry leaves. 

  9. Once the sizzling sound stops, switch off the flame and pour over the prepared curry.

  10. The kumbalanga paal curry or Kumbalanga thakkali curry is ready. Cover with a lid and serve after ten minutes.

  11. Enjoy

Happy Cooking
Anju      

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