This recipe kinda happened by chance!
I guess, often times when things happen by chance without any planning or premeditating or elaborate decision making, there is a beauty in it. That holds true in the case of this recipe as well.
I was all set to make some Olan, when I realised, I dont have any Vanpayar (red cowpeas) with me. Search for recipes with Ash gourd lead me to this recipe. I'm so glad I found out this one.
It's not like it's a different or unique recipe, but it has a familiarity and soothing feeling that comforts you, that makes you smiling.
I'm not sure whether this is a part of Onam sadya, but you can easily make it a part of sadya ;) This curry along with some ghee, pappad and rice is a super combo.
If you are looking for a veg curry for rice, with some flavor and texture, go ahead, this is for you!
Thank you so much Bharathy for this lovely recipe.
You can see all the Onam recipes here
Kumbalanga Parippu Curry (Ash Gourd Moong Dal Curry)
- 1.5 cups Diced Ash gourd (kumbalanga)
- 1/4 cup Moong dal (cherupayar parippu)
- 4 tbsp Grated coconut
- 1 Green chilli (chopped)
- 1/2 tsp Chopped garlic
- 4-5 Black peppercorns
- 1/4 tsp Turmeric powder
- A pinch Cumin
- For Tempering
- 1/2 tsp Mustard seeds
- 4-5 Pearl/small onion (sliced)
- 1-2 Dry red chilli
- Curry leaves
- 2 tsp Coconut oil
- Grind together coconut, green chilli, garlic, turmeric powder, pepper corns and cumin with 1/4 cup water to a smooth paste.
- Dry roast moong dal in pressure cooker for 4-5 mins on low flame or till the roasted smell comes (refer notes). Rinse the roasted moong dal under runing water a couple of times. Add it back to the pressure cooker. Add 1/2 – 3/4 cup water to it and bring it to boil. Reduce flame to lowest and cook for 3-4 mins.
- Add diced ash gourd, ground coconut, salt and 1/2 cup water to the moong dal. Close the cooker and cook for 4-5 whistles on full flame. Switch off the gas and let the pressure drop naturally. Open the cooker and mix everything well. Do a taste test and add more salt if required.
- Heat coconut oil in a small deep pan. Crackle the mustard seeds and add sliced pearl onions and curry leaves. Once the onions begins to brown, add dry red chilli. Fry for a min and add to the curry.