Kumbalanga Parippu Curry – A Light, Nourishing Kerala Delight
Kumbalanga Parippu Curry is a simple yet wholesome dish from Kerala, perfect for those seeking a light and easily digestible meal. Combining the cooling properties of kumbalanga (ash gourd) with the protein-rich goodness of moong dal, this curry is not only comforting but also ideal for those following sattvic, Ayurvedic, or health-conscious diets.
✅ Why You Should Try This Recipe
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Gentle on the stomach – Ash gourd and moong dal are both easy to digest, making this curry suitable for all ages.
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Cooling and hydrating – Kumbalanga helps balance pitta and provides hydration during warm weather.
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Balanced nourishment – Moong dal adds plant-based protein, while coconut oil and grated coconut enhance flavor and absorb fat-soluble nutrients.
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Quick and wholesome – A simple recipe that doesn’t compromise on taste or nutrition.
✅ Ingredients (Serves 3–4)
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Kumbalanga (Ash Gourd) – 300 grams, peeled and cubed
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Moong dal (yellow split gram) – ½ cup
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Green chili – 2, slit
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Ginger – 1 tsp, finely chopped or grated
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Turmeric powder – ½ tsp
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Coconut oil – 1 tbsp
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Mustard seeds – 1 tsp
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Curry leaves – 1 sprig
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Shallots (small onions) – 6–8, sliced
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Grated coconut – 3 tbsp (optional but recommended for richness)
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Salt – to taste
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Water – as required
✅ Method
1. Soak the dal
Rinse the moong dal thoroughly and soak it for about 15–20 minutes. This helps soften the dal and reduces cooking time.
2. Cook the dal and ash gourd
In a pressure cooker or pot, add the soaked dal, cubed ash gourd, turmeric powder, slit green chilies, and ginger. Pour in enough water to cover everything. Cook until soft — about 3–4 whistles in a pressure cooker or 20–25 minutes in a pot.
3. Mash lightly
Once cooked, lightly mash some of the ash gourd and dal to create a creamy texture while leaving a few chunks intact for bite.
4. Prepare the tempering
Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add sliced shallots and curry leaves and sauté until golden brown. Pour this aromatic tempering over the cooked curry.
5. Add grated coconut (optional)
For added richness and texture, stir in grated coconut and simmer for 2–3 more minutes.
6. Final seasoning
Adjust salt to taste and add a little water if needed to achieve your preferred consistency. Let it simmer briefly so the flavors meld.
✅ Serving Suggestions
Serve this comforting curry with steamed rice, a drizzle of ghee, and pappadam for a wholesome meal. It pairs beautifully with light pickles and buttermilk.
✅ Benefits
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Kumbalanga (Ash Gourd): Hydrating, cooling, and supports digestion.
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Moong Dal: Easy to digest and a good source of protein.
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Coconut oil: Nourishes and supports healthy fats in the diet.
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Shallots & ginger: Enhance digestion and boost immunity.
✅ Tips
✔ For extra flavor, you can add crushed black pepper or cumin seeds during tempering.
✔ This curry is great for detox days or when you want a light dinner.
✔ Avoid using too much spice to retain its sattvic nature.
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