Last Updated on 2 months by Neha Deshmukh

Winter Melon & Kidney Bean Curry Recipe – Authentic Indian Comfort Food

Introduction

There’s just something so comforting about a warm, flavorful curry on a cozy evening, isn’t there? This Winter Melon & Kidney Bean Curry (or kumbalakka pazham parippu as my grandmother used to call it!) is one of those dishes that instantly feels like home. I first made this when I was craving something light yet satisfying, and it quickly became a family favorite. It’s a beautiful blend of subtle sweetness from the winter melon, earthy kidney beans, and the creamy richness of coconut milk. Trust me, you’ll love it!

Why You’ll Love This Recipe

This curry is more than just delicious; it’s wonderfully easy to make! It’s a fantastic way to enjoy seasonal winter melon, and it’s packed with goodness. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs. It’s a gentle, flavorful curry – perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this comforting curry:

• 2 cup Winter melon/Ash gourd, cubed
• 2-3 tablespoon Yard long beans, chopped
• 1/4 cup Kidney beans
• 1 cup Water
• 1/4 cup Coconut milk
• 1 tablespoon Coconut milk
• 1 teaspoon Coconut oil
• 1 sprig Curry leaves
• 1 Green chili, slit
• 1/2 teaspoon Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Winter Melon (Ash Gourd) – Varieties & Selection

Winter melon, also known as ash gourd, has a mild, slightly sweet flavor. Look for one that feels heavy for its size, with a smooth, firm rind. There are different varieties – some are round, others are long and cylindrical. Both work beautifully in this recipe! About 600-700g of winter melon will give you approximately 2 cups cubed.

Kidney Beans – Regional Preferences & Soaking

I prefer using the small, red kidney beans for this curry, but you can use larger ones if you prefer. Soaking the kidney beans for at least 4-6 hours (or overnight) helps reduce cooking time and makes them easier to digest. Don’t skip this step! About 60g of dried kidney beans will yield 1/4 cup cooked.

Coconut Milk – Fresh vs. Packaged & Fat Content

Freshly squeezed coconut milk is always best, if you can get it! But good quality packaged coconut milk works wonderfully too. Full-fat coconut milk will give you the richest, creamiest curry, but you can use light coconut milk to reduce the fat content. Around 240ml is in 1 cup of coconut milk.

Coconut Oil – Traditional Uses & Flavor Profile

Coconut oil is a staple in South Indian cooking, and it adds a lovely subtle sweetness to this curry. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut flavor. About 5ml is in 1 teaspoon of coconut oil.

Curry Leaves – Freshness & Aromatic Benefits

Fresh curry leaves are essential for that authentic South Indian aroma! They add a beautiful fragrance and a slightly citrusy flavor. Don’t substitute with dried curry leaves if you can avoid it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those kidney beans ready. Cook them in a pressure cooker with water for about 15 minutes, or until you get 2 whistles. Once the pressure releases, set them aside.
2. Now, in a pot, combine the cubed winter melon, chopped yard long beans, slit green chili, and salt. Add 1 cup of water and bring to a simmer.
3. Let it simmer gently for about 20 minutes, or until the vegetables are tender. You want the winter melon to be soft but still hold its shape.
4. Once the vegetables are cooked, add the cooked kidney beans and 2 tablespoons of coconut milk. Mix gently to combine.
5. Finally, add the remaining coconut milk (1/4 cup + 1 tablespoon). Heat through gently – don’t boil!
6. Remove from heat. Drizzle with coconut oil and garnish with a sprig of fresh curry leaves.

Expert Tips

A few little secrets to make this curry extra special:

Achieving the Right Consistency

The curry should be a medium consistency – not too thick, not too watery. If it’s too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes uncovered.

Balancing Flavors – Salt & Spice

Taste as you go! Adjust the salt according to your preference. If you like a little more heat, add another green chili or a pinch of red chili powder.

Working with Winter Melon

Winter melon can sometimes be a little bland on its own. That’s why the coconut milk and spices are so important! Don’t be afraid to experiment with other spices like turmeric or cumin.

Using a Pressure Cooker for Kidney Beans

Using a pressure cooker drastically reduces the cooking time for kidney beans. If you don’t have a pressure cooker, you can boil them in a pot for about 1-1.5 hours, or until tender.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already vegan! Just double-check that your coconut milk is plant-based.

Gluten-Free Adaptation

Naturally gluten-free! No adjustments needed.

Spice Level Adjustment – Mild, Medium, Hot

• Mild: Use just one small green chili, or omit it altogether.
• Medium: Use one green chili and a pinch of red chili powder.
• Hot: Use two green chilies and 1/2 teaspoon of red chili powder.

Festival Adaptation – Onam/Kerala Style Variation

My aunt always adds a pinch of asafoetida (hing) to this curry when making it for Onam. It adds a lovely savory depth!

Serving Suggestions

This curry is best served warm with fluffy steamed rice. It also pairs beautifully with appam (lace-edged pancakes) or roti (Indian flatbread). A side of papadums (crispy lentil wafers) and a simple vegetable side dish like thoran (stir-fried vegetables) complete the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

What is Winter Melon and what does it taste like?

Winter melon, also known as ash gourd, has a very mild, slightly sweet flavor. It’s incredibly versatile and takes on the flavors of the spices it’s cooked with.

Can I use canned kidney beans in this recipe?

Yes, you can! Just make sure to rinse and drain them well before adding them to the curry. About 150g of canned kidney beans is equivalent to 1/4 cup cooked.

How can I adjust the thickness of the curry?

If the curry is too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes uncovered.

What is the best type of rice to serve with this curry?

Basmati rice is a classic choice, but any long-grain rice will work well. For a more authentic South Indian experience, try serving it with red rice.

Can this curry be made ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently when you’re ready to serve.