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Side Dish

Kumbalanga Moru Curry

Cooked low and slow until the masala melds into the gravy, this pumpkin curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1/4 kg Ash Gourd (Kumbalanga)
1 cup Yogurt
1/2 cup Coconut — grated
1/2 tsp Pepper powder
3 nos Green chillies
1/4 tsp Cumin seeds (Jeerakam)
1/4 tsp Red chilly powder
1/2 tsp Turmeric powder
1/4 tsp Mustard seeds
2 nos Dry red chilly
4 nos Shallots (Kunjulli)
1/4 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing Kumbalanga Moru Curry, first cut winter melon into medium sized pieces.
Step 2
Cook it with pepper powder, turmeric powder, red chilly powder, salt and water.
Step 3
Grind grated coconut with shallots, cumin seeds, curry leaves and green chillies.
Step 4
Add the ground coconut mixture to the cooked winter melon. Allow it to cook in a low flame.
Step 5
Beat the yogurt and add it to the cooked winter melon and give it a good stir to avoid lumping.
Step 6
Pour oil into a pan and heat it, let the mustard seeds crackle, dry chilly and fenugreek seeds. Add it to the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Side Dish

Kumbalanga Moru Curry

Ingredientsfor 4 servings

1/4 kg Ash Gourd (Kumbalanga)
1 cup Yogurt
1/2 cup Coconut — grated
1/2 tsp Pepper powder
3 nos Green chillies
1/4 tsp Cumin seeds (Jeerakam)
1/4 tsp Red chilly powder
1/2 tsp Turmeric powder
1/4 tsp Mustard seeds
2 nos Dry red chilly
4 nos Shallots (Kunjulli)
1/4 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing Kumbalanga Moru Curry, first cut winter melon into medium sized pieces.
Step 2
Cook it with pepper powder, turmeric powder, red chilly powder, salt and water.
Step 3
Grind grated coconut with shallots, cumin seeds, curry leaves and green chillies.
Step 4
Add the ground coconut mixture to the cooked winter melon. Allow it to cook in a low flame.
Step 5
Beat the yogurt and add it to the cooked winter melon and give it a good stir to avoid lumping.
Step 6
Pour oil into a pan and heat it, let the mustard seeds crackle, dry chilly and fenugreek seeds. Add it to the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.