Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made with Cucumber also but Ash gourd tastes so yummy in mor curry. Puliserry is served with hot steaming rice. In TamilNadu, we made morkuzhambu similar to this pulissery but with slight variations like grinding coriander seeds and thoor dal along with grated coconut.  Try this Kumbalanga (Ashgourd) Puliserry and share your experience!




Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Servings2
Recipe CategoryMain
Recipe CuisineSouth Indian

Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

Ingredients:
Ash gourd (Kumbalanga / Poosanikkai)1.5 Cups*, Cubed
Turmeric Powder1/4 Teaspoon
Curd / Yogurt1.5 cups
SaltTo taste


For Grinding:
Grated Coconut1/2 Cup
Green Chilli3
Red Chilli1
Cumin Seeds1/2 Teaspoon
Raw Rice1 Tablespoon

For Seasoning:
Coconut Oil2 Teaspoon
Mustard Seeds1 Teaspoon
Fenugreek Seeds1/4 Teaspoon
Red Chilli2 Broken
Curry LeavesFew

Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

Method:
  1. First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients in a mixer jar
  2. Grind everything to a nice and smooth paste. Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
  3. Take a sauce pan. Add the ash gourd pieces along with salt and  turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked
  4. When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
  5. In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
  6. The delicious Kumbalanga Pulissery is now ready to serve with rice!
  7. Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
    Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

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