Kumbalakai Palya Recipe

Time and servings

Prep time	10 min
Cook time	15 min
Total time	25 min
Serves	3 servings

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Ingredients

• ¼ medium sized kumbalakai / ash gourd / winter melon
• 1 green chilli
• ½ tsp turmeric powder
• ½ cup water
• ½ cup grated / desiccated / shredded coconut
• few coriander leaves (chopped)
• salt to taste

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for tempering:

• 3-4 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• ½ tsp cumin seeds
• 2 dried red chillies
• a pinch of asafoetida / hing
• few curry leaves

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Instructions

1. chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.
2. in a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
3. when it starts to splutter, add green chilies and curry leaves. saute for 30 sec.
4. then add chopped kumbalakai (ash gourd or winter melon).
5. also add turmeric powder and saute for a minute.
6. now add ½ cup of water.
7. season with some salt to taste.
8. cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.
9. once they are cooked add fresh/desiccated/shredded coconut and give a good mix.
10. finally add some coriander leaves and serve.
11. serve kumbalakai palya with chapathi or steamed rice and sambar.

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Step-by-step

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Notes

• do not over cook kumblakai. make sure kumbalakais are soft, juicy and yet retain their shape.
• you can also add sambar powder for variation.
• kumbalakai doesn’t take much time to cook. so keep an eye over it.
• do not add more water as this is stir fry, it should be dry.