Name: Kumbalanga Pacha Manga Koottaan
Prep time: 15 min
Total time: 15 min
Ingredients: 1 small Kumbalanga (Ash Gourd); 1 No Muringakkaaya (Drumstick); 1 No Pachha Manga (Raw Mango); 1 cup Redgram Dhal (Tuvara parippu); 1 tsp Cumin seeds; 1 tsp Turmeric Powder; 2 tsp Red Chilli Powder; 1/2 cup Grated Coconut; Salt (To taste); 1/2 tsp Fenugreek seeds (only if required); 3 – Red Chilli pieces; 6 – Curry leaves; 1 tsp Mustard seeds; 3 tsp Coconut/refined Oil

Kumbalanga Pacha Manga Koottaan

Kumbalanga Pacha Manga Koottaan is an authentic and traditional dish in Kerala Cuisine with a combo of nutritious veggies. The delicious and tangy flavor of Kumbalanga Pacha Manga Koottaan makes an awesome combo with boiled rice. The dish is unique and special with cooked Ash Gourd and veggies blended with red gram dhal and an aromatic coconut mixture. Kumbalanga Pacha Manga Koottaan is a cooling dish and very nutritious rich with vital nutrients required for body. You can explore a well detailed Kumbalanga Pacha Manga Koottaan here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

1 small Kumbalanga Ash Gourd
1 No Muringakkaaya Drumstick
1 No Pachha Manga Raw Mango
1 cup Redgram Dhal Tuvara parippu
1 tsp Cumin seeds
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1/2 cup Grated Coconut
Salt To taste
1/2 tsp Fenugreek seeds only if required
3 – Red Chilli pieces
6 – Curry leaves
1 tsp Mustard seeds
3 tsp Coconut/refined Oil

Instructions

For preparing Kumbalanga Pacha Manga Koottaan, first peel, wash and cut the Ash gourd, Drumstick and Mango into small pieces.
Grind the grated Coconut and cumin seeds together adding required quantity of water.
Cook the Redgram Dhal in a cooking vessel.
When the Redgram dhal is cooked well, add the Ash gourd pieces into it.
After 5 – 10 minutes, add the Mango and Drumstick pieces also along with Red Chilli powder, Turmeric Powder and salt and allow to cook the mix properly.
When the mix is cooked well (it will take about half-an-hour time) add the ground Coconut, Cumin seeds mix and allow to boil it for further 2 - 3 minutes.
Heat Oil in a frying pan and splutter the Mustard seeds in the oil and then add the Fenugreek seeds, Red Chilli pieces and Curry leaves also.
When the colour of this mix turns into golden, add it into the already cooked Koottaan and change it into a serving vessel.
Kumbalanga and Pachha Maanga Koottaan is ready and it can be serve with boiled rice/Dosa etc.