Winter melon /Ashgourd / Kumbalanga …call it by any name .Kumbalanga mulagushyam is usually made to pour on top of the rice when there are other over powering spicy side dishes .
The ashgourd shows its presence on the rice like an yellow jelly ,all the flavor comes from green chili and coconut oil. I make this curry all the time when I have no energy to put something elaborate on the plate.
This curry brings back some childhood memories too… when we used to go to our ancestral home in Palakkad .As one enters the huge old kitchen the aroma of curry leaves and coconut oil hits the nose.Now if you are my regular reader you know where I am going……
Coconuts go from our farm land to the mill and fresh.. fresh..coconut oil is brought from the there..The aroma and flavor of this oil is worth mentioning ohhh ma….cannot be compared to store bought .Alas it is only a memory now as I adjust with the organic one .
This curry is pretty simple recipe but what makes it special is the aromas.
I guess it is more to do with affectionate words you hear than the food itself that brings these flooding of feelings…
Kumbalanga-1/4 piece of one whole
Toor dal-1/2 cup turmeric powder-1/4 tsp
coconut oil-2 tsp
salt to taste
1. Cut of the thick peel and the mushy part with seeds of the ashgourd .Cut it into cubes
2.Pressure cook dal adding 1/2 glass water until it is mashed well.Open the pressure cooker and mash the rest well .Now add the cut pieces of ashgourd ,green chili slit,turmeric powder and salt. 3.Cook for one whistle and when the pressure goes open it and add raw coconut oil and curry leaves.Close and keep for 10 minutes .
Serve warm with rice.
Note If you want the curry lil hot then add one more green chili or I like to give a squeeze to the chili and the heat is right for me.. I f you like it let me know… Meena