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Main Course

Kumbalanga Kichadi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

11/2 Cups — cut into small pieces, whitegourd/winter melon (Kumbalanga)
1 cup Curd
1/2 cup Water
1/2 cup Coconut milk
4 - Green chillies
1 piece Ginger
4 - small Onion (Kunjulli)
White Onion
Curry leaves, to taste
Salt, to taste
1 tbsp Coconut oil
1 tsp Mustard seeds
3 - Red chillies (Kollamulaku)
1 tsp Pepper

Preparation

Step 1
Cook the kumbalanga pieces added with curd, water and salt.
Step 2
Add well choped green chillies, ginger, white & red onion and boil.
Step 3
Add coconut milk and remove the pot from fire.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Let the mustard seeds crackle and cook red chillies, pepper and curry leaves.
Step 6
Add these to the cooked kumbalanga.
Step 7
Goes well with rice.
Step 8
Use a clay pot (chatti) for cooking vegetable to get more taste.
Step 9
You can use vellarikka, ilavan, pappaya etc instead of kumbalanga.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kumbalanga Kichadi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

11/2 Cups — cut into small pieces, whitegourd/winter melon (Kumbalanga)
1 cup Curd
1/2 cup Water
1/2 cup Coconut milk
4 - Green chillies
1 piece Ginger
4 - small Onion (Kunjulli)
White Onion
Curry leaves, to taste
Salt, to taste
1 tbsp Coconut oil
1 tsp Mustard seeds
3 - Red chillies (Kollamulaku)
1 tsp Pepper

Preparation

Step 1
Cook the kumbalanga pieces added with curd, water and salt.
Step 2
Add well choped green chillies, ginger, white & red onion and boil.
Step 3
Add coconut milk and remove the pot from fire.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Let the mustard seeds crackle and cook red chillies, pepper and curry leaves.
Step 6
Add these to the cooked kumbalanga.
Step 7
Goes well with rice.
Step 8
Use a clay pot (chatti) for cooking vegetable to get more taste.
Step 9
You can use vellarikka, ilavan, pappaya etc instead of kumbalanga.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.