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Kumbalanga parupu curry/ White pumpkin and dal curry

If you are in weight reduction resolution like me then add white pumpkin in your diet. Here is one recipe that will help you include pumpkin.


White pumpkin/ Kumbalanga- 1 cup chopped (                                                               peeled,deseeded)

Toor dal – 1/2 cup

Shallots – 5 or 6 slit in two

Tomato – 1 medium

Tamarind – small lemon sized

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Salt – as required

To grind

Coconut – 1/4 cup grated

Jeera – 1 tsp

Shallots – 1

To temper

Coconut oil – 1 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Garlic – 1 or pods smashed in mortar and pestle


  • Pressure cook toor dal till mushy.
  • Ground the ingredients under ‘to grind’ to smooth paste with required water.
  • Soak tamarind in 1/4 cup water and extract tamarind juice.
  • Add white pumpkin/kumbalanga, shallots and tomato to cooked dal.
  • Add turmeric powder, red chilli powder to it along little water and cook till veggies are done.
  • Add tamarind extract and salt.
  • After the raw smell of tamarind goes, add ground coconut paste with required water.
  • Let it boil thoroughly.Adjust water according to the pouring consistency of the curry.
  • Remove curry from the flame and heat oil in a pan.
  • Temper all the ingredients under ‘to temper’. When garlic turns brown add it to the curry.
  • Serve warm with rice.


  1. You can use any oil, but coconut oil gives nice flavor and aroma.

This post first appeared on Lathiskitchen, please read the originial post: here

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Kumbalanga parupu curry/ White pumpkin and dal curry


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