Kumbalanga Pulissery- Kumbalanga Moru Curry

Kumbalanga Pulissery- Kumbalanga Moru Curry- Kerala Onam Sadya Recipe

Kumbalanga Pulissery, is a delicious curry cooked in coconut curd mix, is a simple and common side dish in Kerala. It is a traditional dish of Kerala and Tamilnadu. A very simple yogurt based curry that can be made with coconut, curd and with different vegetables and fruits. Today I am posting the recipe of pulissery with Kumbalanga/ ashguard, you can substituted with pineapple, ripe mango, cucumber, tomatoes etc. It is a must curry in almost all our feasts along with Kerala’s traditional red rice/ chamba choru. The detailed recipe with step by step cooking pictures follows.

Kumbalanga Pulissery

There are so many versions of moru curry like moru kachiyathu, pulissery, kalan etc. Sour curd is used for making pulissery and vegetables or fruits are often added to pulissery to balance the sourness. I have always loved the mambazha pulissery which my Amma used to make with Kerala sweet mangoes during summer season. Last year onam I made pulissery using ethapazham/ ripe plantain and all my family and friends loved that wonderful dish. This onam also I am waiting to make ethapazham pulisery and my kids will definitely fall in love that sweet and sour curry with rice.

Kumbalanga Moru Curry- Kerala Onam Sadya Recipe

Tips- For this preparation, better use thick and sour curd or yogurt. You can use ripe mangoes, ripe plantain, ripe papaya, cucumber, tomatoes, pineapple, yam, plantain etc. Along with coconut grind shallots also that will enhance the taste of the pulissery, it’s a secret tip of my grandma.

Kumbalanga Pulissery Recipe

How to Make Kumbalanga Pulissery- Kumbalanga Moru Curry- Kerala Onam Sadya Recipe

Grind coconut along with green chilies, cumin seeds and shallots. Grind to a fine paste and set aside.

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Peel and dice the ashgourd/ kumbalanga into small pieces and set aside.

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In a clay pot add kumbalanga, add 3/4 cups of water, turmeric powder and salt. Cook until kumbalanga is soft and tender.

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once kumbalanga is cooked well, add ground coconut paste and combine well. Keep in low flame and cook for few minutes.

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Keep in low flame and add beaten yogurt, keep on stirring for few seconds and off the flame.

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Heat coconut oil in a pan over medium flame, add mustard seeds and fenugreek seeds. Allow it to splutter, then add red chilies and curry leaves. Turn off the flame and pour this over the curry.

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Serve along with rice.

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Enjoy!! Happy cooking and stay healthy.

Kumbalanga Pulissery- Kumbalanga Moru Curry

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