Kumbalanga Moru Curry

Kumbalanga Moru curry or Ash Gourd Curd Curry is a simple side dish with rice in Kerala. It is also known as Kumbalanga Pulissery. Pulissery is a very common side dish with rice for normal Kerala lunch. It is more common than Sambhar or Dal in Kerala lunch menus. Kumbalanga, Ash Gourd, White Gourd and Winter Melon all are different names of the same vegetable. This Kumbalanga Moru curry recipe is from my mom and I like this a lot, as it is simple with only a few ingredients and tastes awesome.  For me, a comfort lunch menu would be red (Kerala) rice with any PulisseryPachadi, Kichadi or moru kachiayathu, with Vanpayar thoran, little Pavakka (Bitter Gourd) fry, fish or meat in any form and some pickle. If the fish is Unakka meen (salted/ dried fish), you don’t even need the pavakka or pickle.

Coming back to Kumbalanga Moru curry recipe; it is a very simple preparation, with Kumbalanga, ground coconut and curd with some tempering. It is a great accompaniment for rice and very healthy too. Kumbalanga is very nutritious and has many health benefits (See below). For all types of Pulissery and Kichadi, like Papaya, Mambazha pulissery, Pavakka Kichadi, Vellarikka Kichadi, Pineapple Pachadi or Kalan the curd should be medium sour; not more not less. Hope you will enjoy this simple Kumbalanga Moru curry as much as I do!

Ingredients :

Kumbalanga/ Ash Gourd: 2 cups (cut into 1”small pieces)
Small Onion/ Shallots: 5 – 6 nos.
Green chili: 2 nos.
Coconut scraped: ½ cup
Turmeric Pdr: ½ tsp + more
Cumin/ Jeerah Whole or powder: ½ tsp
Ginger: small piece
Garlic: 1 clove
Thick Curd: 1 cup
Mustard: ½ tsp
Uluva/ Fenugreek (whole): one pinch
Red Chili Powder: a pinch
Curry leaves: few


Peel the skin of Kumbalanga and clean the inside, removing seeds. Cut into 1” pieces. Cook these pieces with sliced Shallots/ small onions, one green chili, curry leaves a pinch of turmeric powder and half glass of water on medium flame for few minutes till the pieces become soft. Grind the coconut with 2-3 small onion, green chili, few curry leaves, ginger, garlic, turmeric powder and cumin. Add this mix to the pieces and cover and cook for few minutes on low flame. Add enough salt. Beat the thick curd and pour it to the pan. Combine well and switch off the flame.

Kumbalanga Moru Curry Kumbalanga Moru Curry

Kumbalanga Moru Curry Kumbalanga Moru Curry

Heat coconut oil in a kadai, pop mustards, add Uluva (fenugreek), curry leaves and lastly add red chili. Just add a pinch of chili powder and switch off the flame.


Kumbalanga Moru Curry

Pour it over the Kumbalanga Moru Curry. Serve with Rice and enjoy.


  • Once the curd is added, be careful to stir, so it does not curdle. Cook on low flame only.
  • Add only 1 clove of Garlic.
  • You may cook the Kumbalanga pieces in Pressure cooker.
  • Use coconut oil for better taste.

Health Benefits:

  • Kumbalanga/ Ash Gourd combats acidity and gives relief from gastrointestinal infections and indigestion problems.
  • It aids in weight loss and boosts metabolism to maintain healthy body.
  • Ash Gourd helps prevent internal bleeding.
  • It also has several medicinal properties and is good for skin and hair.

Try this tasty and nutritious Kumbalanga Moru curry and do let me know if you like it. Also, share with your friends through the buttons on the side. God Bless!

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