Paal Curry / Stew with Fuzzy Melon.

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Paal Curry / Stew with Fuzzy Melon.

Paal Curry is a delectable combination of fresh coconut milk and spices for a stew that's luscious and comforting on a cold winter day. A dash of coconut oil towards the end adds an extra flavor to the Pal Curry.
Vegetables like ridge gourd, potatoes and young pumpkin are typically used to prepare this gravy. I found the fuzzy melon/nurai peerkangkai at the local Vietnamese store and they proved to be a great substitute for the young pumpkin.
Fuzzy Melon / Nurai peerkangkai


List of ingredients:
  1. one cup fuzzy melon cut to bite size pieces.
  2. 6 to 7 green chillies
  3. shallots ¼ cup
  4. 3 to 4 pods garlic
  5. ¼ cup coconut grated
  6. 1 cup thengai paal / fresh coconut milk
  7. 1 teaspoon coconut oil
  8. 2 small cinnamon pieces
  9. 3 cloves
  10. 2 cardamom
  11. few curry leaves
  12. few finely chopped cilantro/Kothamalli
  13. oil for seasoning
Procedure:
  1. In a kadai/pan, heat a teaspoon of oil and saute the green chillies. When cool grind with the grated coconut and keep aside.
  2. Cut the shallots and garlic lengthwise.
  3. Heat a tablespoon of oil, season with cinnamon, cloves and cardamom.
  4. Then add the shallots, garlic and curry leaves. Saute till the shallots turn translucent.
  5. Add the cut fuzzy melon and saute for few more minutes. Add the ground coconut mixture. Cover and cook on low heat untill the melon is cooked.
  6. Uncover and add the coconut milk ( preferably the first pressed thick milk), bring to a boil and add the coconut oil.
  7. Garnish with cilantro.
Serve with rice .

Tips: I use
fresh coconut milk whenever a recipe calls for. The canned milk or the powder available may be a convenient option but the taste from the fresh coconut milk is completely different.
To prepare coconut milk ~ Put the grated coconut in a blender, add warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk.  The coconut milk can be stored in the freezer to be used later.
Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.

6 comments:

  1. This is eally new to me this dish and the vegetable.

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  2. simply good recipe. nice picture

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  3. wow, what a lovely curry! looks so good and yummy. Thanks for tips on making coconut milk at home! So useful. BTW, you can send this to "FCI:White" event at KitchenFlavors, if you are interested.

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  4. Wow this looks delicious, I can imagine the taste of this one with coconut milk, would have been awesome :-)

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  5. thatz a nice simple recipe .. would taste great with rice

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  6. First time here..I love stews and your pic looks so delicious..:)

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