Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi)
Discover the rustic flavors of Coorg with this delightful Kumbala Curry, a pumpkin-based dish often enjoyed as a side with traditional Coorgi fare. Known for its simplicity yet rich taste, this dish uses minimal ingredients while bringing out the natural sweetness of pumpkin, balanced with a fragrant tempering of mustard seeds, curry leaves, and dry red chilies. Perfectly paired with Akki Rotti (gluten-free rice flour flatbreads) or steamed rice, this vegetarian dish is both comforting and flavorful. It is a versatile addition to your table, whether for a festive meal or a casual family dinner.
Ingredients for Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi)
| Ingredient | Quantity |
|---|---|
| Kaddu (Pumpkin, Parangikai) | 250 grams |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/4 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chilies | 3 |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 8 |
| Dry Red Chilies (Broken) | 2 |
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes
Servings: 4
Cuisine: Coorgi
Course: Side Dish
Diet: Vegetarian
Step-by-Step Instructions for Coorg Style Kumbala Curry Recipe
-
Prepare the Pumpkin:
- Begin by washing the pumpkin thoroughly. Cut off the top, scoop out the seeds, and dice it into small cubes. Retain the skin as it adds both texture and flavor to the curry.
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Cook the Pumpkin:
- Place the diced pumpkin in a pan. Add turmeric powder, salt, and approximately 2 cups of water, ensuring that the pumpkin is completely immersed. Cook over medium heat with the lid on, allowing the pumpkin to soften and cook thoroughly. This should take around 8-10 minutes.
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Grind the Masala:
- While the pumpkin is cooking, grind the fresh coconut, cumin seeds, and green chilies in a grinder, adding a little water as necessary, until the mixture forms a smooth paste.
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Add the Ground Masala:
- Once the pumpkin is cooked and tender, add the freshly ground masala to the pan. Stir everything together and simmer for an additional 3 minutes. This will allow the pumpkin to absorb the flavors of the masala.
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Prepare the Tempering (Tadka):
- In a small pan, heat the sunflower oil over medium heat. Once hot, add mustard seeds and let them splutter. Then, add the curry leaves, broken dry red chilies, and garlic. Stir-fry until the garlic is golden brown and fragrant.
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Combine and Serve:
- Pour the prepared tempering (tadka) over the pumpkin curry and give it a final stir. Remove from heat.
- Serve your Coorg Style Kumbala Curry (Pumpkin Sabzi) hot with Akki Rotti (Spicy Gluten-Free Rice Flour Flatbreads) or steamed rice for a complete Coorgi meal.
Serving Suggestions:
This flavorful Coorgi Kumbala Curry pairs wonderfully with Akki Rotti, a gluten-free flatbread made from rice flour, or simple steamed rice. The mild sweetness of the pumpkin, combined with the earthy tempering, makes for a balanced dish that complements any main course.
Whether you’re introducing Coorg cuisine to your kitchen for the first time or are a seasoned fan of the flavors, this pumpkin sabzi is sure to become a favorite in your recipe repertoire.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Coorg Style Kumbala Curry (Pumpkin Sabzi) is a perfect dish to enjoy during any season, but especially when you’re craving something light, comforting, and packed with aromatic spices. Enjoy the burst of flavors from this traditional Coorgi recipe and treat yourself and your family to a taste of the hills!
