Kumbalanga (Winter melon) Curry

kumbalanga curry


1) Kumbalanga / winter melon – 2.5 – 3 cups, cubed

    Green chilies – 3 – 4, slit

    Curry leaves – A few

    Turmeric powder – 1/2 tsp

     Salt – To taste

     Water – Around 1.5 cups or as required

2)  Grated coconut – 1.5  cup

     Cumin seeds – 1/4 tsp

3)  Yoghurt – 2 tbsp

4)  Coconut oil – 1 tbsp

      Mustard seeds – 1/2 tsp

      Dried red chilies – 2, broken

      Curry leaves – A few

      Pearl onions – 5 – 6, thinly sliced


1)  Grind the grated coconut and cumin seeds to a very fine paste and set aside.

2) In a vessel at medium heat, cook all the ingredients numbered 1, for about 20 minutes until the winter melon pieces are done. Bring down the heat to low. Add the ground coconut mixture. Cook for 4 – 5 minutes. Taste-check for salt. Switch off.

3) In a small pan, heat 1 tbsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Next add pearl onions and fry until onion turns brown. Pour over the curry and cover with a lid. After 5 minutes, open and add beaten yoghurt. Mix well. Serve warm with rice and other side-dishes.

kumbalanga curry1

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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