Friday, January 28, 2011

Kumbalanga Cherupayar Parippu Curry~Ash Gourd and Moong dal Curry

Kumbalanga Parippu Curry

Here's another dish from Bharathy's blog as promised.I was so drawn towards this curry because Kumbalanga/ash gourd is one of our favorite vegetables and I really do not play around much with what I make with it.It is usually a Pulishery[Kerala style] or a Huli[Konkani style]and then of course it goes into the all absorbing Sambhar.The recipe sounded very similar to the pulishery,with moong dal and without the curd.

I very much identify with Bharathy's cooking style too,being in Kerala for a long time,our cooking has been much inspired by God's Own's country's hit recipes[only vegetarian,though!].Many a times we do not even distinguish between the two and end up combining recipes there by adapting a Kerala recipe into Konkani cuisine!!

I followed the recipe almost completely,but skipped adding onions.Loved the slightly thickish curry which tasted great with rice as well as rotis.I can see this one becoming a regular staple,thanks Bharathy!!

Kumbalanga Parippu Curry

Kumbalanga Cherupayar Parippu Curry

Recipe minimally adapted from Bharathy


Ash gourd- diced- 1 large cup
Moong dal - dry roasted - 1/4 cup
Small onions- finely chopped- 1 tsp[I skipped this]

To Grind:
Freshly grated coconut- 1 1/2 tbsps
Garlic- 1 clove[I skipped this]
Jeera powder-1/4 tsp[I used whole Jeera]
Turmeric powder-1/4 tsp scant
Green chilly-1- sliced lengthwise

To season:
Coconut oil- 2 tsps
Mustard seeds- 1/4 tsp
Small onions- minced- 2 tsps[I skipped this]
Red chilly-1- broken into 3 pcs(optional)
Curry leaves- a sprig


Transfer the lightly dry roasted moong dal to the cooker, give it a quick rinse, add 1/2 cup of water and bring to a boil. Lower the flame to simmer and cook in open without the lid on) for 2-3 minutes keeping an eye not to let it boil over.

In the meanwhile grind coconut, garlic[if using], jeera,green chilly and turmeric powders to a smooth paste adding a little water.Stir in to the cooking dal along with the ash gourd pieces and 1 tsp of finely cut onions[if using]. Add salt and mix well. The liquid part should NOT be more than 1/2- 3/4 cup at this stage as ash gourd lets out water while cooking. Close the lid and cook till 2-3 whistles.

Open, after the steam vents off. If the curry seems to be a little watery, add a tsp of rice powder or corn starch and bring to a gentle boil. Even otherwise the curry tends to thicken after cooling down a bit!
For the seasoning, heat oil in a kadai, splutter the mustard seeds and next the minced onions. Let the onions get fried to a brown hue and impart the aroma. Throw in the red chilly bits followed by the curry leaves. Pour the seasoning over the curry.
Serve warm with phulkas or steamed rice.

Sending this to Kerala Kitchen,an event organised by Magpie and Ria.


  1. The curry looks creamy and delicious! The first half of the title sounds interesting :) Lovely feast.

  2. Never cooked ash gourd this way,looks good,I love ash gourd,mostly make rasavaangi out out it,will have to try this out!

  3. Lovely kerala lunch...thats a hearty platter

  4. Lovely kerala lunch...thats a hearty platter

  5. I used to cook this when I have minimal time.. An easy tasty recipe... :)
    Do vist my blog

  6. Thanks for sending this to Kerala Kitchen and reminding me of this simple yet totally yummy dish Divya!I'll make it for lunch tomorrow :)

  7. Thanks for sending this to Kerala Kitchen and reminding me of this simple yet totally yummy dish Divya!I'll make it for lunch tomorrow :)

  8. Looks delicious, i dont think we get cherupayar here i should check for it next time when i go for shopping.

  9. I love such 'chaaru curry' with rice.

  10. Lovely. It's been ages since I had the real "kumbalanga" in curries :( The winter melon we get in US are so huge and tasteless !

  11. delicious parippu to have them with some roti...

  12. Reminds me of home...sigh..


  13. lovely blog.... just enjoyed.... browsing it....:)


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