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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Ash gourd(Kumbalanga) - 250 gm
- Payar - 1 cup
- Green chillies(split) - 2 to
- Salt(As reqd) -
- Thick coconut milk(or as reqd) -
Ingredients
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Instructions
- Soak the payar for 1 - 2 hours.
- Cut kumbalanga into big cubes.
- Pressure cook payar and kumbalanga along with curry leaves, 2 tbsp coconut milk, green chillies and salt upto 2 whistles.
- :- Add less water since kumbalanga is watery.
- Heat on a low flame for 2 mins.
- Splutter mustard, dry red chillies, sliced onions and curry leaves in coconut oil and add it to olan.
- :- In South Kerala, pumpkin is not usually used. Also it is not a thick curry. :- If there is too much of water after kumbalam and payar is cooked, do not throw it away. It can be used in soups.
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1 comment
I usually cook this way and it is delicious.Thankyou.