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kumbalakai palya
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5 from 47 votes

kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin

kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin
Course Side Dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Servings


  • ¼ medium sized kumbalakai / ash gourd / winter melon
  • 1 green chilli
  • ½ tsp turmeric powder
  • ½ cup water
  • ½ cup grated / desiccated / shredded coconut
  • few coriander leaves chopped
  • salt to taste

for tempering:

  • 3-4 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp channa dal
  • ½ tsp cumin seeds
  • 2 dried red chillies
  • a pinch of asafoetida / hing
  • few curry leaves


  • chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.
  • in a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
  • when it starts to splutter, add green chilies and curry leaves. saute for 30 sec.
  • then add chopped kumbalakai (ash gourd or winter melon).
  • also add turmeric powder and saute for a minute.
  • now add ½ cup of water.
  • season with some salt to taste.
  • cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.
  • once they are cooked add fresh/desiccated/shredded coconut and give a good mix.
  • finally add some coriander leaves and serve.
  • serve kumbalakai palya with chapathi or steamed rice and sambar.