Coorg Style Kumbala Curry Recipe (Pumpkin Sabzi)
Description:
Coorg Style Kumbala Curry, also known as Pumpkin Sabzi, is an authentic and flavorful dish from the Coorg region of India. This delectable curry features diced pumpkin simmered in a creamy coconut base, resulting in a mildly spicy, comforting dish. The subtle flavors of cumin seeds and garlic enhance the richness of the curry, while the coconut adds a delightful creaminess. Perfectly complemented with steamed rice and Akki Rotti (gluten-free rice flour flatbreads), this Coorg-style curry is a must-try for those seeking a warm, homey meal.
Cuisine: Coorg
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) | 250 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | 1/4 cup |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Green chillies | 3 |
| Oil | 1 tablespoon |
| Mustard seeds (Rai / Kadugu) | 1/2 teaspoon |
| Curry leaves | 8 |
| Dry red chillies | 2 (broken) |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Instructions:
-
Prepare the Pumpkin:
Begin by cutting the pumpkin into cubes, ensuring to scoop out the seeds. Do not peel the skin, as it adds to the texture and flavor of the curry. -
Cook the Pumpkin:
Place the diced pumpkin in a large pan. Add turmeric powder and salt to taste. Pour in approximately 2 cups of water, ensuring that the pumpkin is completely immersed. Cover the pan and cook on medium heat until the pumpkin becomes tender (approximately 10-12 minutes). -
Grind the Masala:
While the pumpkin is cooking, prepare the masala by grinding fresh coconut, cumin seeds, and green chillies to a smooth paste in a grinder. Add a little water as needed to help grind the ingredients smoothly. -
Combine and Simmer:
Once the pumpkin is almost cooked and tender, add the freshly ground masala paste to the pan. Mix well to combine, and let it simmer on low heat for another 3 minutes. Stir occasionally to ensure the curry doesnβt stick to the bottom of the pan. -
Prepare the Tempering:
In a small pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the mustard seeds. Let them splutter, then add curry leaves and broken dry red chillies. Stir until the curry leaves are crisp and the red chillies release their aroma. Pour this tempering (tadka) over the pumpkin curry. -
Final Touches:
Remove the curry from the heat. Stir everything to mix the seasoning thoroughly into the curry. -
Serving:
Serve the delicious Coorg Style Kumbala Curry (Pumpkin Sabzi) hot with Akki Rotti (spicy gluten-free rice flour flatbreads) and steamed rice for a truly authentic Coorg meal experience.
Tips:
- If you prefer a spicier version, feel free to increase the number of green chillies in the ground masala.
- For an added depth of flavor, you can also try adding a pinch of asafoetida (hing) to the tempering.
- This curry pairs beautifully with other regional Coorgi dishes, such as rice and meat preparations.
Enjoy the creamy, mildly spicy goodness of Coorg Kumbala Curry as a delightful side dish or a comforting main course!
