Thursday, July 14, 2011


  1. Kumbalanga /Ash gourd(cut into 1"cubes)-1to1 1/2 cups
  2. Green chilies(cut vertically)- 2 nos
  3. Grated coconut-1/2 cup
  4. Cumin seeds- 3/4 tsp
  5. Turmeric powder-1/2 tsp
  6. Yogurt- 2cups
  7. Water
  8. Salt to taste
For tempering
  1. Mustard seeds
  2. Fenugreek seeds-1/4 tsp(optional)
  3. Shallots(chumanulli) sliced- 2 nos
  4. Curry leaves- 1 sprig
  5. Red chilies- 3 nos
  6. Oil


  • Grind together grated coconut,turmeric powder and cumin seeds with enough water to form a smooth paste.Keep aside.
  • Cook kumbalanga/ash gourd along with green chilies ,water and salt to taste.
  • Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
  • Switch off the stove and add yogurt stirring continuously.Add salt to taste.
For tempering
  • Heat oil in a pan ,add mustard seeds and let it splutter.Add fenugreek seeds,shallots,curry leaves and red chilies and saute till shallots turn golden brown.
  • Pour it over the pulishery and serve .
Serve with rice.

Sending this to Kerala kitchen event at magpies recipes

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