കുമ്പളങ്ങ ഇങ്ങനെ കറിവച്ചാൽ കോഴിക്കറി പോലും മാറിനിൽക്കും|| Special Kumbalanga Curry

Kumbalanga curry
Ash gourd – ½ kg

Onion – 1 small

Ginger –

Curry leaves

Green chillies

Coconut – grated, ¼ portion of 1

Coriander seeds – 1 ½ tbsp

Fennel seeds – ¾ tbsp

Chilly powder – ¼ tbsp or as per taste

Kashmiri red chilly powder – 1 tbsp

Cardamom pods – 2

Star anise – 1

Cinnamon sticks- 2 small pieces

Cloves – 6 nos

Turmeric powder – ¼ tbsp

Tamarind – gooseberry sized piece

Mustard seeds

Fenugreek seeds – 2 pinches

Salt

Oil

Hi everyone, today I am here with an easy curry recipe..

For the first step, heat a pan and dry roast one and half tablespoons of whole coriander seeds, ¾ tablespoon of fennel seeds, two pods of cardamom, one small star anise, 6 cloves and two small cinnamon sticks.

When the above spices have turned aromatic, add grated coconut along with a little coconut oil into the pan and roast again until the coconut starts to change colour to golden brown.

Once the coconut has changed colour, add a quarter tablespoon of turmeric powder and sauté till raw smell goes away..

Next, add red chilli powder and Kashmiri red chilli powder or either as per your taste preference and roast on a very low flame or with the flame turned off.

Add extra coconut oil if required further spices to fry.

Once the masala is ready come on let it cool down completely and then grind it into a smooth paste in the jar of a mixer grinder by adding very little water, as required.

Once the paste is ready, heat the pan for preparing the curry.

Into the pan, add coconut oil and then add a few mustard seeds when the oil heats up.

When the mustard seeds pop, add to pinches of fenugreek seeds and then roast until golden.

Next, into the pan, add thinly sliced onion, green chilies and crushed ginger along with a few curry leaves and sauté really well until the onion starts to change colour to golden brown.

Meanwhile, add some water to a gooseberry sized tamarind and squeeze it really well and remove the tamarind waste from the water.

After the onion has done golden brown, add the tamarind juice into the pan and turn the flame to high and bring it to a boil. When the tamarind juice has started to boil, add the cut pieces of ash gourd and some salt to taste, and close with a lid and let it boil for a couple of minutes.

Once everything has come to a boil, add the prepared masala paste along with some water as required, and keep the flame to the lowest, close the pot with a lid and let it cook on a low flame until the ash gourd cooks through and the oil starts to separate from the gravy..

Once the curry has reached the stage, turn off the flame and transfer it into a serving bowl..!!