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Kumbalanga pulisherry (white pumpkin & yoghurt curry)

Kumbalanga pulisherry is a kerala curry best served with steamed rice.


  • Ashgourd/white pumpkin (500 gms, cut into pieces)
  • Water (3/4 cup)
  • Turmeric powder (1 tsp)
  • Coconut (1/2, freshly grated)
  • Green chilly(1)
  • Cumin seeds(1/2 tsp)
  • Boiled rice (1 tsp)
  • Buttermilk (2 & 1/2 cups)
  • Salt (1 tsp)
  • Coconut oil/Cooking oil (2 tbsp)
  • Mustard seeds (1/2 tsp)
  • Fenugreek seeds (a pinch)
  • Dried red chillies (2, split into half)


  1. In a vessel, add Ashgourd/white pumpkin, water, turmeric powder, mix well & bring it to a boil.
  2. Close it with a lid and cook till the pieces become tender & cooked.
  3. In a grinder, add coconut, green chilly, cumin seeds, boiled rice and grind them to make a smooth paste.
  4. In another bowl, take buttermilk & add this coconut paste, salt and mix well.
  5. Add this buttermilk into the cooked Ashgourd/white pumpkin, mix well and switch off the flame.
  6. In a wok, heat coconut oil/ cooking oil, musard seeds and allow it to splutter.
  7. Add dried red chillies, fenugreek seeds, Ashgourd/white pumpkin & coconut mix into the seasoning and mix well.
  8. Bring it to boil for 1 minute.  Adjust salt as per your taste. Switch off the flame.

Kumbalanga Pulisherry is now ready to be served with steamed rice. Enjoy!