Ash Gourd / Kumbalanga Katti Kalan


4 cups ash gourd/ kumbalanga, peeled and chopped
1 1/2 cup grated coconut
1/2 tsp cumin seeds
2 green chillies
2 cups yoghurt
1 tsp pepper powder
1/2 tsp turmeric powder
1/4 tsp roasted fenugreek powder
1 tsp ghee
salt to taste
2 sprig curry leaves
1 tsp mustard seeds
3 dry red chillies
1 tbsp oil


  1. Peel and chop kumbalanga into small cubes.
  2. Grind coconut with cumin seeds, green chillies and yoghurt and keep it aside
  3. In a pan, add cubed kumbalanga, pepper powder, turmeric powder, few curry leaves and salt and 1/2 cup of water,  mix well and cook it covered till done.
  4. Reduce the flame to low and add the ground paste and mix well.
  5. Add roasted fenugreek powder and ghee and mix well. Adjust the salt and heat at low flame for 3-4 minutes. Don’t allow to boil.
  6. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this seasoning over the curry and mix well. 
  7. Keep it covered till ready to serve and then serve with rice…

Leave a Reply

Your email address will not be published. Required fields are marked *