Kumbalanga Cherupayar Parippu Curry~Ash Gourd and Moong dal 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 Cherupayar Parippu Curry
Recipe minimally adapted from Bharathy

Ingredients


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

Method

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.