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.

Add coconut milk to the cooked payar and kumbalanga.

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.