Kumbalanga Pulissery

Introduction

Kumbalanga Pulissery is a mild, tangy curry made with ash gourd and yogurt, commonly offered in Kerala temples during festivals like Onam and Vishu.

1. Cooking the Vegetable
   Ingredients:

• 1 cup ash gourd (cubed)
  
• ¼ tsp turmeric
  
• Salt to taste
  
• Water 

Instructions:

• Boil ash gourd with turmeric, salt, and water until soft.
  

2. Grinding the Coconut Paste
   Ingredients:

• ½ cup grated coconut
  
• 1 green chili
  
• ½ tsp cumin seeds
  
• 2 tbsp yogurt
  

Instructions:

• Grind to a smooth paste and add to the cooked gourd. Simmer gently.
  

3. Final Tempering
   Ingredients:

• 1 tsp coconut oil
  
• ½ tsp mustard seeds
  
• 1 dried red chili
  
• Curry leaves
  

Instructions:

• Temper in coconut oil and pour over curry.
  

Pro Tips

• Do not boil after adding yogurt to prevent curdling.
  
• Add fenugreek seeds in tempering for extra aroma.
  

Serving Suggestions

• Serve with steamed rice, thoran, and papadam.
  

Fun Fact
Pulissery is part of the Sadya (feast) and varies from region to region within Kerala.