Kumbalanga cherupayar parippu curry~ash gourd and moong dal curry

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
Ash gourd- diced- 1 large cup

Moong dal - dry roasted - 1/4 cup

Small onions- finely chopped- 1 teaspoon

To Grind:

Freshly grated coconut- 1 1/2 tablespoons

Garlic- 1 clove

Jeera powder-1/4 tsp[I used whole Jeera]

Turmeric powder-1/4 tsp scant

Green chilly-1- sliced lengthwise

To season:

Coconut oil- 2 teaspoons

Mustard seeds- 1/4 teaspoon

Small onions- minced- 2 teaspoons

Red chilly-1- broken into 3 pieces(optional)

Curry leaves- a sprig


  • Transfer the lightly dry roasted moong dal to the cooker, give it a quick rinse, add 1/2 cup of water and bring to a boil.
  • Lower the flame to simmer and cook in open without the lid on) for 2-3 minutes keeping an eye not to let it boil over.
  • In the meanwhile grind coconut, garlic[if using], jeera,green chilly and turmeric powders to a smooth paste adding a little water.
  • Stir in to the cooking dal along with the ash gourd pieces and 1 teaspoon of finely cut onions[if using].
  • Add salt and mix well. The liquid part should NOT be more than 1/2- 3/4 cup at this stage as ash gourd lets out water while cooking.
  • Close the lid and cook till 2-3 whistles. Open, after the steam vents off. If the curry seems to be a little watery, add a teaspoon of rice powder or corn starch and bring to a gentle boil.
  • Even otherwise the curry tends to thicken after cooling down a bit!For the seasoning, heat oil in a kadai, splutter the mustard seeds and next the minced onions.
  • Let the onions get fried to a brown hue and impart the aroma. Throw in the red chilly bits followed by the curry leaves.
  • Pour the seasoning over the curry. Serve warm with phulkas or steamed rice.


Kumbalanga Cherupayar Parippu Curry~Ash Gourd and Moong dal Curry, photo 1Kumbalanga Cherupayar Parippu Curry~Ash Gourd and Moong dal Curry, photo 2


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