Kumbalanga – Muringakka Parippu Curry / Ash Gourd – Drumstick Dal Curry


1/2 kg kumbalanga / ash gourd
2 big drumsticks / muringakka
100 gm toor dal
2 green chillies, slit
1/2 tsp turmeric powder
1 tsp chilli powder
gooseberry sized tamarind
1/4 cup grated coconut
1/2 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil


  1. Peel and chop ash gourd into cubes. Cut the drumsticks into pieces.
  2. Soak tamarind in 1/4 cup of water for 10 minutes. Then extract its juice and keep it aside.
  3. Grind together grated coconut, cumin seeds and chilli powder to a smooth paste adding little water.
  4. In a pan, add chopped ash gourd, drumsticks, green chilli, turmeric powder, curry leaves and salt and cook it covered adding about 2 cups of water for 15 minutes at low flame.
  5. In a pressure cooker, add toor dal and cook it for 2 whistle adding 1/2 cup of water.
  6. Add cooked dal to cooked vegetables and mix well.
  7. Then add tamarind juice and ground coconut paste, mix well and allow it to boil well.
  8. Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and fry.
  9. Pour this seasoning over the curry and keep it covered for 4-5 minutes. Then mix well and serve with rice….

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