Kumbalanga paripu curry/ Ash gourd and Lentil curry

This is Kerala style Ash gourd and lentil curry famously called as Kumbalanga Paripu curry. This curry is mild in flavor paired with boiled rice. This is Vegan and Gluten-free. 

Kumbalanga paripu curry

Kumbalanga/ Ash gourd is a vegetable that is more often used in Kerala cuisine either to make Aviyal, Olan, Moru curry, or pachadi. This paripu curry gets into their lunch menu at least once a week during summer. Considering the health benefits of the Ash gourd it’s recommended to include it in your diet if you are trying to reduce your weight.

You can also make a dessert with the Ash Gourd. Check out our Kasi halwa.

How to make paripu curry

First, peel the ash gourd and remove the seeds. Cut the ash gourd into ½-inch long and width strips. Wash and drain it. Keep aside. Wash the dal and pressure cook for 3 whistles until mushy. Then add the ash gourd, shallots, and tomato. Add the spice powders and let the vegetables cook. Then add the tamarind extract. Once the raw smell goes away, add the ground coconut paste. Let it boil and add the required salt.

Once the raw smell of the coconut goes away, remove the pan from the flame. Start tempering. Heat a pan, and add oil. Add the mustard seeds. Once the mustard seeds splutter, add crushed garlic and curry leaves. Pour the tempering over the curry. Serve the curry with rice.

More curry recipes

Simple Dal

Mathanga Erissery

Varutharacha Sambar

Raw mango Drumstick curry

Mambazha pulissery

Kerala Kadala Curry

Do you love Curry? Do not forget to check our Best Indian Curry Recipes.

Recipe for Kumbalanga Paripu curry

Ingredients

White pumpkin/ Kumbalanga/Ash gourd – 1 cup chopped (peeled, deseeded)

Toor dal – 1/4 cup

Shallots – 5 or 6 slit in two

Tomato – 1 medium

Tamarind – small lemon-sized

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

To grind

Coconut – 1/4 cup grated

Jeera – 1 tsp

Shallots – 1

To temper

Coconut oil – 1 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Garlic – 1 or pods smashed in mortar and pestle

Method

• Pressure cook toor dal with 1 cup water till mushy.
• Ground the ingredients under ‘to grind’ to smooth paste with the required water.
• Soak tamarind in 1/4 cup water and extract tamarind juice.
• Add white pumpkin/kumbalanga, shallots, and tomato to the cooked dal.
• Then add turmeric powder, and red chili powder to it along little water, and cook till the veggies are done.
• Add tamarind extract and salt.
• After the raw smell of tamarind goes, add ground coconut paste with 1/4 cup water.
• Let it boil thoroughly. Adjust the water according to the pouring consistency of the curry.
• Remove the curry from the flame and heat the oil in a pan.
• Temper all the ingredients under ‘to temper’. When garlic turns brown add it to the curry.
• Serve warm with rice.

Notes

1. You can use any oil, but coconut oil gives a nice flavor and aroma.

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