How to make Kai Kumbala Kari -
Pumpkin cooked with coconut masala with a delicate flavour of garlic .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Coconut (नारियल)
Cuisine : Karnataka
Course : Main Course Vegetarian
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For more recipes related to Kai Kumbala Kari checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Kele Aur Khopre Ki Meeti Sabzi VEGAN CURD RICE- SK Khazana Karele Ki Kalonji Paneer Manchurian
Kai Kumbala Kari Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kai Kumbala Kari Recipe
Red pumpkin (bhopla/kaddu) 1/2 kilogram
Coconut scraped 1/4
Coriander powder 1 teaspoon
Salt to taste
Oil 2 tablespoons
Mustard seeds 1/4 teaspoon
Dried red chillies 1-2
Garlic crushed 3-4 cloves
For masala
Turmeric powder 1/2
Green chillies 1-2 teaspoon
Jaggery (gur),grated 1 tablespoon
Method
Step 1
Grind the masala ingredients to a smooth paste and set aside.
Step 2
Cut pumpkin into one inch pieces with skin. Boil one and half cup of water in a non stick pan and add turmeric powder, coriander powder, salt and pumpkin pieces. Cook on medium heat until the pumpkin pieces are tender. Mix the ground paste and bring to a boil.
Step 3
Heat oil in a separate non stick pan and add mustard seeds. As they splutter, add red chillies and garlic. Sauté till golden brown and add it to the cooked pumpkin. Stir and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
