Aug 19, 2012

Kumbalanga Parippu Curry

Kumbalanga Parippu Curry

A delicious main curry (ozhichu koottan) in Kerala cuisine, goes well with rice / rice - fish fry / meat dishes.

Serves: 3 - 4

For parippu:

Leftover 1 cup boiled turdal


1/3 cup / 80 g (Indian standard measuring cup of 80 ml / 6 oz capacity) tur dal / arhar dal

1 cup / 200 ml water

1/2 teaspoon turmeric powder

½ teaspoon oil

Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup / 200 ml water and cook for 15 minutes or till done ( reduce the heat to medium after 3 rd whistle (3 quick whistles) and cook for 10 minutes until done / soft. Allow the cooker to cool naturally. Reserve dal stock (cooked dal water).

For coconut paste:

5 tablespoon (50 – 60 g) grated coconut

5 shallots (chuvannulli / sambar onion / small onion), chopped

½ teaspoon jeera (cumin seeds)

1/2 teaspoon red chilli powder

¼ teaspoon turmeric powder

2 tablespoon water

Make a fine paste of above ingredients in a small mixer bowl. Sprinkle 2 tablespoon water when making the paste.

Other ingredients

200 g kumbalanga (ash gourd), gently peel off the outer skin, remove seeds , wash and cut into ½ - inch cubes

2 green chillies, slit lengthwise

¾ teaspoon salt (or to taste)


In a wide bowl , mix boiled dal (along with the stock / dal water), kumbalanga pieces, salt to taste and 2 slit green chillies. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 minutes or until 3/4 done / kumbalanga pieces almost transparent.

Add coconut paste, adjust the consistency of the gravy with extra ¼ cup (50 ml) water if required. Mix well and cook on a low heat for 8 - 10 minutes or until done / well cooked.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

6 curry leaves


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and curry leaves and fry till crisp. Pour the seasoning over curry. Serve with rice / rice – fish fry / meat dry fry …

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