Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi)
Mildly spiced pumpkin curry cooked in coconut based ground gravy
Coorg Kumbala Curry Recipe (Pumpkin Sabzi) is an authentic dish from Coorg where in diced pumpkins are simmered in a coconut base resulting in a creamy, mildly spicy, tasty curry. The mild flavor of Cumin seeds and garlic enhances the flavor of the curry. Serve Coorg Kumbala Curry Recipe (Pumpkin Sabzi) with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads ) and steamed rice.
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Ingredients
- 250 gram Kaddu (Parangikai/ Pumpkin)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste To grind
- 1/4 cup Fresh coconut , grated
- 1/2 teaspoon Cumin seeds (Jeera)
- 3 Green Chillies For the seasoning:
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 8 Curry leaves
- 2 Dry Red Chillies , broken
- 2 Dry Red Chillies , broken
How to make Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi)
To begin making Coorg Kumbala Curry Recipe (Pumpkin Sabzi), Scoop out the seeds from the pumpkin and dice it into cubes . Retain the skin
Add turmeric,salt and Place the pumpkin in a pan and pour around 2 cups of water, to immerse pumpkins completely. Cook on a medium heat, covered.
Meanwhile in a grinder, grind the ingredients mentioned to be ground- to a smooth paste. Add a little water to grind along.
Once pumpkin in the pan is almost cooked, add the ground masala and mix. Simmer for another 3 mins. Remove from heat.
Prepare the tempering by heating oil in a small pan. Once the oil is hot, add the mustard seeds on a medium heat.
When they splutter, add the curry leaves, dried red chilies and garlic, stir till garlic is done, and pour the tadka over the pumpkin curry.
Serve Coorg Kumbala Curry Recipe (Pumpkin Sabzi) with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads ) and steamed rice.
