Kumbalanga Paripu Curry/ Ash Gourd 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.
Servings: 4 people
Calories:
Ingredients
- 1 Cup White pumpkin/ Kumbalanga/ Ash gourd chopped peeled, deseeded
- 1/4 Cup Toor dal
- 6 Shallots slits in two
- 1 Tomato medium, chopped
- Tamarind small lemon sized
- 1/4 Tsp Turmeric powder
- 1 Tsp Red chili powder
- Salt as required
To grind
- 1/4 Cup Coconut grated
- 1 Tsp Jeera
- 1 Shallots
To temper
- 1 Tsp Coconut oil
- 1/2 Tsp Mustard seeds
- Curry leaves few
- 1 Garlic pods smashed in mortar and pestle
Instructions
- Pressure cook toor dal with 1 Cup of water till mushy.
- Ground the ingredients under ‘to grind’ to smooth paste with required water.
- Soak tamarind in 1/4 cup water and extract tamarind juice.
- Add white pumpkin/kumbalanga, shallots, and tomato to cooked dal. Add 1/2 Cup water if required
- Add turmeric powder, red chili powder to it along little water and cook till veggies are done.
- Add tamarind extract and salt.
- After the raw smell of tamarind goes, add ground coconut paste with1/4 cup water.
- Let it boil thoroughly. Adjust water according to the pouring consistency of the curry.
- Remove curry from the flame and heat 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
You can use any oil, but coconut oil gives nice flavor and aroma.