Thursday, September 23, 2010

Kozhi Kumbalanga (Chicken with White pumpkin)

This is my first recipe in this blog. I really hope I continue this spirit.. So guys do wish me "All the Best!!". Kozhi Kumbalanga....frankly speaking I wasn`t a big fan of this.I still remember whenever Ammachi used to make it I used to scold her and eat jus the chicken pieces.. How the time is changing.... now this recipe has become my first recipe in this blog.... Ammachi this is for you!!!

Kozhi Kumbalanga is a traditional curry famous in Thrissur households. Chicken and white pumpkin is cooked in thick coconut milk and spices. This is not a very spicy dish and its good to have it in hot summer. Even the kids would love this.



  • Chicken - 1/2kg
  • White pumpkin(Ash gourd) - 1/2 Kg  (cut into big pieces)
  • Chilli Powder - 2tsp
  • Turmeric Powder -1/2tsp
  • Onion - 1big (thinly sliced)
  • Ginger -1big piece (chopped)
  • Garlic -2flakes (chopped)
  • Tomato-1 (cut into medium pieces)
  • Curry leaves


  • Coconut - 1 tbsp (I used dry coconut)
  • Coriender Powder - 2 tsp
  • Cloves - 3 
  • Cinnamon -1 
  • Cardamom - 3
  • Peppercorns - 3
  • Ginger - 1 small piece
  • Shallots - 2-3
  • Garlic - 3-4flakes
  • Fennel seeds - 1 tsp
  • Poppy seeds - 1 tsp
  • Cashewnut -   5

Water - 1 cup
Coconut milk - 1 cup (1st extract)
Onion - 1/2 (thinly sliced)
Ginger - 1 small piece (chopped)
Coconut oil - 1 tbsp
Salt to taste


1. Cook the ingredients in step 1 using a pressure cooker. Care should be taken to see that the white pumpkin is not overcooked.
2. Dry roast the ingredients in step 2 and grind it into a fine paste by adding enough water.
3. Now add the grounded paste into the cooked chicken and mix well until it starts to boil.
4. At this stage, add water, salt and bring it to boil. Let it simmer for few minutes.
5. Once the desired consistency has reached, add coconut milk.
6. As soon as the gravy starts to boil, switch off the flame.
7. Heat the coconut oil in another small pan and fry the onion and ginger until it turns golden brown.
8. Immediately transfer this to the gravy and close the lid for 2-3 mins, so that the aroma absorbs into the gravy.
9. Serve this with hot rice or idiyappam.


  1. Wow! Looks yummilicious! I am going to use your recipe and make a vegetarian version :)

  2. Chicken and Pumkin diff combo..looks yummy..gonna try this for sure..

  3. Super... Great Job.Getting the recipe from the right person. We know u love food but now only came to know that, u can cook delicious food!!!.

  4. harini do try and let me know too..

  5. Hi Merine, I can not beleives this I was just like you, and here after 17 years I am craving for her special "koziyum, kumbalnagayum varutharachathu" . Also my 10 year old love Ammachi's nadan kozhicurry, Thrissur style. She also add couple of potatos in it. Its yummy. Thanks a lot, I was planning to call my sister in India to get this receipe, but you saved me from waiting 12 hours to call her.
    Damila James Manikath