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.

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