Sweet Pumpkin Fry (Kumbala Bartad) From Coorg

Sweet Pumpkin is a very nutritious vegetable that is high in antioxidants and low on calories. It is also a rich source of minerals like Calcium, Potassium, Phosphorus and Copper. It is a vegetable that is highly recommended for people trying to lose weight. (Source: http://www.nutrition-and-you.com/pumpkin.html)

This vegetable is a staple at every Coorg table. Most families grew this vegetable in their backyard (some still do) and stored it in a cool dry corner of their homes for months.  When needed, they would choose a Pumpkin from their store and make a delicious curry or fry with it.

Here is a simple recipe to make Sweet Pumpkin fry. It preserves the nutrition of this vegetable and enhances its taste with green chillies, coconut and onions. The end result is a dish which is sweet and spicy. It (as also the Sweet Pumpkin curry posted earlier) is a favorite at our breakfast table. We relish it with Akki Votti and a generous helping of ghee!


½ kg Pumpkin (Use tender Pumpkin)

¼ cup grated coconut

Few sprigs of Coriander leaves, chopped fine

Salt to taste

For the tempering:

2 tbsp. oil

¼ tsp. Mustard seeds

1 big Green Chili, slit (can increase it to 2 if you want it spicy)

1 big Onion, sliced

5-8 Curry leaves


  1. Wash and cut the Pumpkin, with its skin, into two. Scoop out the seeds. Slice the two halves into wedges and cut into 1” pieces as shown.
  2. In a pan, heat the oil. When hot, add the mustard seeds and let it splutter. Next, add the sliced onions and fry till it turns pink. Now add the green chilies and the curry leaves and fry for a few seconds.
  3. Now add the cut Pumpkin pieces and stir well. Reduce the flame. Add half a cup of water and salt and mix well. Let this cook on a slow flame until it is done.  Ensure that the Pumpkin does not overcook as then it will reduce to a pulp.
  4. Finally, add the coconut gratings and the coriander leaves and mix well. Remove from fire.

Delicious Sweet Pumpkin fry  or Kumbala Bartad from Coorg is ready to savour. This dish is best served with hot Akki Vottis or Dosas and a dollop of butter or ghee.


Sweet Pumpkin Fry (Kumbala Palya) From Coorg



Mushroom (Kummu) Curry From Coorg

Coorg in Southern India, receives heavy rainfall. The rains bring with it great cheer. During this season, the forests and the plantations come alive with wild mushrooms, crabs, fish, bamboo shoots and bracken ferns, all of which are a delicacy! Ask anyone from Coorg and they will tell you!


Wild Mushrooms

The wild mushrooms are used to make a delicious curry. To find these mushrooms, people would walk through the jungles and estates early in the morning. There was a time when these mushrooms used to be collected in gunny bags. Today they are rare to find.

Here is a recipe to make Mushroom curry with button mushrooms which are easily available.


1/2 kg Mushrooms

1 tsp. Chili powder

½ tsp. Turmeric powder

2 tsp. Coriander powder

1 tsp. Cumin powder

Salt to taste

1/4 tsp. Kachumpuli (Coorg Vinegar)

To be ground to a paste:

½ fresh large coconut; 1/2 tsp. Cumin seeds

For the seasoning:

2 tbsp. oil; ¼ tsp. mustard seeds; 1 medium sized onion, chopped fine, 10-15 curry leaves


Sliced Button Mushrooms


  1. Wash and clean mushrooms and slice as shown in the picture.
  2. Mix in chili, coriander, cumin, turmeric powders and salt into the mushrooms and keep aside for 10 minutes.
  3. Heat oil in a pan. When hot, put in mustard seeds and let it sputter. Add chopped onions and fry till it turns pink. Add the curry leaves and fry for a minute. Add mushrooms and stir. Add 1 cup of water. Cook on low heat till mushrooms are tender.
  4. Add the ground coconut paste and mix well. Cook on low heat till the gravy thickens.
  5. Finally, add kachumpuli, stir and remove from fire. Add fresh coriander leaves before serving.

Mushroom curry is ready!


Mushroom Curry From Coorg

Serve hot with rice or akki votti.


  1. This curry can be made with any mushroom. While the distinct flavors of the wild mushrooms cannot be recreated, it still is a tasty curry.
  2. If you do not have access to Kachumpuli, you can use lime juice. Though it does not give the same taste or color, it still will serve the purpose of adding sourness to the dish.


Mixed Vegetable Curry-1 (Kootu Curry From Coorg)

Mixed Vegetable Curry From Corgi

Here’s a delicious curry from Coorg. This curry is made using more than one vegetable like beans, potatoes and carrots. It has a coconut based gravy infused with spices and is a great accompaniment for akki vottis, chapatis and rice.

Here’s what you’ll need to make this curry.


French Beans, a handful

Small Potatoes, 2

Carrot, 1

Toor Dal, 3 tbsps.

½ cup grated Coconut and 1/2 tsp. Cumin seeds ground to a fine paste

½ tsp. Cumin powder

1 tbsp. Coriander powder

1/2 tsp. red chilly powder

Salt to taste

1 tsp. Tamarind juice

1 small Tomato, chopped fine

2 cups water

For the seasoning:

1 tbsp. oil

¼ tsp. Mustard seeds

10-12 Curry leaves

4-5 cloves of Garlic, crushed

Cut vegetables


  1. Wash, peel and cut the vegetables as shown in the picture.
  2. Wash the Toor dal and let it soak in water for 5 minutes. Add a dash of turmeric powder and a few drops of cooking oil and cook the Toor dal till done.
  3. To the cooked dal, add the vegetables, the spice powders and the chopped tomatoes and cook till the vegetables are cooked. Ensure that the vegetables are firm and not mushy.
  4. Next, add the coconut paste, tamarind juice and salt. Mix well and boil for 1-2 minutes.
  5. In a pan or degchi, heat oil. Add the mustard seeds, the curry leaves and the garlic and fry till it turns golden. Add this to the curry and mix well.

Our mixed vegetable curry or Kootu curry is ready!


For this curry, you can use beans, carrots, potatoes, peas and other similar vegetables.



Raw Jackfruit Curry (Mudi Chekke Curry From Coorg)

Since Jackfruit is in season, here’s another recipe using raw Jackfruit from Coorg. This recipe is another delicacy from my home town. In the last post, I shared a recipe for Raw Jackfruit Fry, which is a dry preparation. Should you wish to prepare a curry, here is a recipe. It can be served with Akki Votti, rice or chapati. Here’s what you’ll need to make Raw Jackfruit Curry.


1 small raw Jackfruit (should be very tender and fresh)

¼ cup Black Gram Dal, soaked overnight and cooked with a pinch of salt till done

¼ tsp Turmeric powder

½ tsp Coriander powder

½ tsp Chilli powder

½ tsp Jeera powder

½ tsp Garam Masala (Optional)

1 cup fresh coconut, grated and ground to a fine paste

½ tsp thick tamarind juice

Salt to taste

For the seasoning:

3 tbsps oil

¼ tsp mustard seeds

1 onion finely chopped

8-10 curry leaves


  1. Cut the Jackfruit in half, horizontally and then vertically as shown. If you find the Jackfruit to be too sticky, rub a little cooking oil on your hands. Remove the central hard part. Peel the hard outer layer and cut into small cubes as shown in the picture.
  2. Put the cut pieces into water for 5 minutes. Drain out the water and mix the cut Jackfruit pieces with turmeric powder, chilly powder, coriander powder, jeera powder and salt. Let it sit for a few minutes.
  3. Boil the Jackfruit pieces in a little water (1/2 cup) in a pressure pan (3 whistles).
  4. In a thick bottomed pan, heat the oil. When hot, add the mustard seeds and allow it to splutter. Next, add the chopped onions and fry till it turns transparent. Now add the curry leaves and fry for a minute.
  5. To this, add the boiled Jackfruit and the cooked black gram with its water. Let this boil for 5-8 minutes. Add the coconut paste and mix well. Cook this mixture for another 5 minutes till the gravy starts to thicken. At this stage, add the tamarind juice and the garam masala and mix well. If the gravy seems too thick, add ½ a cup of water and let the curry boil for a few minutes. Turn off the heat.

Tender Jackfruit curry is ready!



Raw Jackfruit Curry (Muddi Chekke Curry from Coorg)