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Kumbalanga Pulisseri - Ashgourd Curry with Buttermilk

Ingredients

Serves: 8

This curry is especially popular in south Kerala where it is also served at feasts.

500 gms ashgourd (petha)

1 tsp turmeric powder

2 1/2 cups sour buttermilk (chhaas)

1 tsp salt

1 stalk curry leaves

Ground to a fine paste:

1/2 medium-sized,fresh coconut,grated

10 green chillies,chopped

A pinch of cumin seeds

1 tsp parboiled rice (soaked in water for 15 minutes and drained)

3/4 cup water

Tempering:

2 tbsp oil

1//2 tsp mustard seeds

3 dry red chillies,torn into pieces

1/2 tsp fenugreek seeds (methi)

Method of Preparation

  • Peel,clean and cut ashgourd into 5-cm cubes.
  • Combine ashgourd,turmeric and 3/4 cup water in a pan,place over high heat and boil for 15-20 minutes till tender.
  • Mix coconut paste with buttermilk and stir it in with salt.Bring to boil,add curry leaves and remove from heat immediately.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,toss in remaining ingredients and fry for a few moments till fragrant,shaking the pan occasionally.
  • Pour contents of pan into curry,mix well and serve.
 
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