Traditional Kerala Ash Gourd Coconut CurryVeg
Discover the comforting taste of traditional Kerala Ash Gourd Curry (Kumbalanga Curry). This wholesome vegetarian dish features tender ash gourd simmered in a creamy, aromatic blend of freshly grated coconut, cumin, shallots, and garlic. Finished with a classic tempering of mustard seeds, dry red chilies, and fragrant curry leaves, this healthy recipe is perfectly balanced and pairs beautifully with steamed rice for an authentic, nutritious meal.
Ingredients
2 nos. Green Chilli (slit)
1 tsp Turmeric Powder
to taste Salt
as needed Water
1 cup Grated coconut
1 tsp Cumin Seeds
4 small Onion (chopped)
3 cloves Garlic
1 cup Curd
1 tbsp Coconut Oil
1 tsp Mustard Seeds
2 nos. Dry Red Chilli
2 springs Curry Leaves
2 cups Ash Gourd (finally sliced)
Instructions
1
Finely slice the ash gourd into small, uniform pieces.
2
Place the ash gourd in a pot on the stove. Add the split green chilies, turmeric powder, and salt.
3
Pour in enough water to cover the vegetable, then cover the pot and cook until the ash gourd is tender.
4
While the ash gourd is cooking, add the grated coconut, cumin seeds, small onions (shallots), and garlic into a mixer jar.
5
Blend everything together into a fine paste.
6
Once the ash gourd is cooked, stir in the ground coconut paste.
7
Mix well and cook for 2–3 minutes to remove the raw smell of the coconut.
8
Pour in the curd and mix thoroughly. Turn off the heat immediately after adding the curd; do not let it boil.
9
In a separate small pan, heat the coconut oil. Once hot, add the mustard seeds and allow them to splutter. Add the dry red chilies and curry leaves.
10
Pour the hot tempering over the prepared curry. Cover immediately and let it rest for about 30 seconds before giving it a final mix.
11
Your curry is ready to be served hot with rice.
