Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes
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4.67 from 3 votes

Kumbalanga Pulissery | Kumbalanga Mor Curry Recipe | Onam Sadya Recipes

Kumbalanga Pulissery ( Kumbalanga Mor Curry) is one of most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made without any vegetables, but vegetables like cucumber, Ash gourd tastes very good with Pulissery. This recipe is made using Ash gourd (Kumbalanga) which tastes so yummy in mor curry.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Festival, Kuzhambu
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 120kcal
Author: Sowmya Venkatachalam

Ingredients

  • 1 Cup* Ash gourd (Kumbalanga / Poosanikkai) Cubed, * 1 Cup - 250ml
  • 1/4 tsp Turmeric Powder
  • 1.5 Cups Curd (Plain Yogurt)
  • Salt As Needed

For Grinding

  • 1/2 Cup Grated Coconut
  • 3 Green Chili
  • 1 Red Chili
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Raw Rice

For Tempering

  • 2 tsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 2 Red Chili Broken
  • Few Curry Leaves

Instructions

  • First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients (grated coconut, Red and Green Chilies and Cumin Seeds) in a mixer jar
  • 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
  • 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
  • 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
  • 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
  • The delicious Kumbalanga Pulissery is now ready to serve with rice!

Video

Notes

  1. We can add cucumber instead of Ash gourd.
  2. Fenugreek used in tempering should not be more otherwise the kuzhambu will taste bitter
  3. For first 3-4 mins, stir the curd mixture continuously so that it will not get split or curdled

Nutrition

Serving: 125ml | Calories: 120kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 180mg | Iron: 0.2mg