Kumbalanga Kalan

1. 1
   prep · ~10 min

   Prep the ash gourd and yogurt.

   1.Peel the ash gourd, remove the seeds, and cut it into medium cubes.

   2.Whisk the yogurt until smooth and keep it aside.

   3.Measure the grated coconut, cumin seeds, black pepper, and green chili.
2. 2
   mix · ~3 min

   Grind the coconut paste.

   Grind the grated coconut, cumin seeds, and black pepper with a little water to a smooth, thick paste.

   TIPKeep the paste fairly thick so the kalan stays rich and not watery.
3. 3
   boil · ~10 min

   Cook the ash gourd.

   1.Add the ash gourd, green chili, turmeric powder, salt, and water to a pot.

   2.Bring to a boil over medium heat.

   3.Cook until the ash gourd turns tender but still holds its shape.

   TIPDo not overcook the ash gourd or it will break down too much in the gravy.
4. 4
   simmer · ~4 min

   Add the coconut paste and thicken the curry.

   Stir the ground coconut paste into the cooked ash gourd and simmer gently for 3 to 4 minutes, stirring now and then, until the gravy thickens slightly.

5. 5
   simmer · ~3 min

   Stir in the yogurt gently.

   Lower the heat completely and add the whisked yogurt. Stir continuously and heat gently without letting the curry boil, just until it turns creamy and well blended.

   TIPA hard boil can make the yogurt split, so keep the heat low at this stage.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds, dried red chili, and curry leaves.

   4.Fry for a few seconds until fragrant.

   TIPFenugreek turns bitter quickly, so add it only after the mustard seeds crackle.
7. 7
   assemble · ~1 min

   Pour the tempering over the kalan.

   Pour the hot tempering over the curry and mix lightly so the flavors spread without breaking the ash gourd pieces.

8. 8
   serve

   Serve warm with Kerala rice.

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