Moru Kaallan Curry with Kumbalanga – Yogurt and ashgourd curry recipe

Moru Kaallan Curry with Kumbalanga – Yogurt and ashgourd curry recipe

Ingredients

Ashgourd (Kumbalanga) - 250 gms

Turmeric Powder - 1/2 tspn

Chilly Powder - 1/2 tspn

Green Chilly - 3 nos

Salt - to taste

For making the paste:

Curd / Yogurt (sour) - 3 cups

Coconut grated - 1/2 cup

Cumin seeds - 1/2 tspn

Shallots - 8 nos

For seasoning:

Coconut Oil - 2 tbspn

Mustard - 1tspn

Red chilly - 2 Nos

Curry Leaves - 10 leaves

Method

Step 1

Grind curd, coconut, cumin and shallots into a fine paste. Mash the curd and mix it with the coconut paste. Keep it aside.

Step 2

Peel and cut the Kumbalanga / Ashgourd into small cubes. Cook Ashgourd with 2 cups of water, turmeric powder, chilly powder and salt. Ashgourd cooks quickly and hence ensure not to overcook it. Cook it over a low flame.

Step 3

Once the Ashgourd is cooked well add the coconut and curd paste to this and keep it in low flame untill hot. Take care, the curry should not boil. Remove from heat.

Step 4

For seasoning, heat coconut oil in a pan (over medium flame), add the mustard seeds, once spluttering is complete, add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry.