White Pumpkin/Kumbalangya Curry
A traditional Indian curry featuring white pumpkin and tuvar dal, cooked with spices and coconut for a rich, flavorful dish.
Ingredients
- 250 gms White pumpkin
- 0.75 cup Tuvar dal
- 0.5 tsp Turmeric
- 1 tsp Red chilli powder
- 3 tbsp Coconut (shredded)
- 1 tsp Jeera
- 1 tbsp Sunflower oil
- 1 tsp Mustard seeds
- 1 unit/count Onions
- 1 tbsp Salt
- 2 sprig Curry leaves
- 2.5 cup Water
More recipes using White pumpkin
Indian
White Pumpkin and Tamarind Curry
A tangy South Asian curry made with white pumpkin (ash gourd) and tamarind, prepared using the traditional chahkee (tempering) method. The pumpkin is fried before being simmered in a tamarind-infused broth.
Indian
White Pumpkin Curry, Plain, Cut Small
A simple white pumpkin curry prepared with small-cut pieces, following the same method as the tamarind version but without the tamarind for a milder, plain preparation.
Instructions
- 1Soak the tuvar dal in water for 30 minutes. Meanwhile, cut the white pumpkin into small pieces. In a pressure cooker, combine the soaked dal, pumpkin pieces, turmeric, red chilli powder, and water. Cook for 7 to 9 whistles until the dal and pumpkin are tender.
- 2Grind the shredded coconut and jeera into a fine paste using a mixer grinder. Add this paste to the cooked dal and pumpkin mixture after removing it from the pressure cooker. Stir in the salt and bring the mixture to a boil on the stove.
- 3After boiling for 5 minutes, turn off the heat. Add the curry leaves and cover the pot with a lid to allow the flavors to meld.
- 4In a small pan, heat the sunflower oil and add the mustard seeds. Once the seeds begin to crackle, pour the tempered oil over the dal and pumpkin curry. Serve the curry hot with rice.
