Moru Curry with Kumbalanga

Ingredientsfor 4 servings

• 1 medium Size Ash gourd (Kumbalanga)
• 1/2 cup Coconut — grated
• 6 nos Shallots
• 1 piece Ginger
• 2 cup Buttermilk
• Salt, to taste
• 4 nos Green chillies
• 5-6 nos Garlic
• 2 tsp Red chilli powder
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 10-12 Curry leaves
• 1/2 tsp Mustard seeds
• 4-5 Red chillies
• 2 tsp Coconut oil

Preparation

1. Step 1

   Peel the Kumbalanga, clean it and remove the seeds also and cut it into medium size pieces.

2. Step 2

   Grind Coconut along with Green Chilli, Shallots/Onion, Garlics, Ginger, Turmeric Powder, Red Chilli powder and Cumin seeds with some water and keep this paste separately.

3. Step 3

   Change the Kumbalanga pieces into a cooking vessel. Add some Shallots/Onion pieces, 1 – 2 Green Chilli, some Curry leaves, ¼ Tspn. Turmeric Powder and about half-a-cup of Water and cook this mix properly.

4. Step 4

   When Kumbalanga pieces are cooked properly, add the Coconut paste and boil the mix for another about 2 – 3 minutes.

5. Step 5

   After about 2 – 3 minutes, add the Butter-milk/Curd and required quantity of Salt into the mix and take the cooking vessel out from the stove and set aside.

6. Step 6

   Heat the oil in a Frying pan/Chennachatti and add Mustard Seeds, Fenugreek seeds, Curry leaves and Red Chilli pieces and stir it well. When colour of these ingredients turns into golden/brown add it into the already cooked Curry/Koottaan. Kumbalanga Moru Curry is ready. This Curry can serve with Cooked Rice, Uppuma etc.