Kumbalanga Moru Curry

Kumbalanga Moru Curry  /Kumbalanga Pulissery

Ingredients :
 Kumbalanga / Ashgourd  : 1 1/2 cups
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1/4 tsp
Green Chilly : 2 nos (slit lengthwise)
Salt to taste

Grind to a Paste:
Sour Curd / Yogurt : 1 cups
Coconut Grated : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chillies : 4 (chopped)

For Tempering :
Coconut Oil : 2 tbsp
Mustard Seeds : 1/2 tsp
Dry Red chillies : 2-3 (torn into pieces)
Fenugreek Seed : 1/2 tsp
Curry Leaves : 2 sprig

How to make Kumbalanga Moru Curry / Kumbalanga Pulissery :

1. Grind all ingredients except yogurt  listed above" Grind to a paste " into a fine paste. Beat curd with a pinch of salt and mix it with the grounded coconut paste. Keep it aside.
2. Peel and dice the kumbalanga  into small pieces. Cook it with 3/4 cups of water, turmeric powder, chilly powder and salt. (Note : Kumbalanga cooks quickly and hence ensure not to overcook it. )
3. Once the kumbalanga is cooked well add the coconut and curd paste to this and keep it in low flame . Bring the curry- just to a boil and immediately turn off the stove. (Note : Take care not over boil the curry.)
4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry.
5. Tasty Kumbalaga Moru Curry is ready.Serve with rice and enjoy!