Ash gourd recipes – Toor Dal and Coconut – kumbalanga parippu curry2013-03-08
- Yield : 1 Bowl
- Servings : 5nos
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Ash gourd recipes – Kumbalanga parippu Kerala curry recipe
Ash gourd with Toor Dal and Coconut (Kumbalanga Parippu Thenga Arachathu) curry is a typical South Indian Kerala style curry which goes well with steamed Par-boiled rice (Matta rice).
I tried this curry with Chapathi and I like the combination very well.
Try this simple, esay and tasty recipe at your kitchen!
- 250 grams Ash gourd cut into cubs
- Toor dal - 1/2 cup
- Green Chilli - 3 nos cut into half
- Red Chilli powder - 1/2 tbsp
- Turmeric powder - 1/2 tbsp
- Salt to taste
- To make coconut paste:
- 1 cup grated Fresh coconut
- 5 Shallots
- 4 pinch cumin seeds
- For seasoning:
- 2 tbsp coconut oil
- 3 pinch Fenugreek seeds
- 4 pinch mustard seeds
- 2 dried red chilli
Mix ash gourd, toor dal, green chilli, red chilli powder, turmeric powder and salt for taste. Then cook this until the dal and ash guard softens & become loose.
Meanwhile, make coconut paste by grinding grated coconut, cumin and shallots.
Once ash guard and dal are cooked well, add coconut paste to the gravy and mix well. Boil the mixture for 5 minutes.
Last step is to season the curry. For that heat oil and splutter fenugreek, mustard, dry red chilli and curry leaves. Add this mixture to ash guard and dal gravy.
Tasty and simple Ash gourd with Toor Dal and Coconut (Kumbalanga Parippu Thenga Arachathu) curry is ready to serve.
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