KUMBALANGA PULISHERY

Ingredients

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

Method

• 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