Kumbalanga Pacha Manga Curry

Take 1/2 cup of Toor dal and wash it for 2-3 times. Then in a pressure cooker cook it with turmeric powder and enough water until half done.

Meanwhile chop the ash gourd and the raw mango into small cubes.

Once the pressure releases from the cooker, add the chopped vegetables along with chilli powder. Add half cup of water to this.

Mix thoroughly and then pressure cook for one whistle. Switch off the flame and allow the pressure to release naturally.

Simultaneously take the ingredients under *For Grinding section in a mixie and grind it into a fine paste adding enough water.

Transfer the contents of the cooker and the mixie into an earthen / clay pot and let it simmer for around 5 minutes. If needed you can adjust the consistency by adding water at this stage.

After 5-8 minutes, the curry should have thickened. Check for the salt and then switch off the flame.

Take a small pan or a kadai and add the ingredients under *For Tempering section one after another. Once, they sizzle add this to the curry and close it immediately, so that the flavours set in.

Our nadan Thrissur style Kumbalanga Pacha Manga Parippu Curry is ready to be served with hot rice and fish fry. :)-