Ingredients needed for Kumbalanga Moru Curry
1 cup Kumbalanga / ash gourd, cut in to thin pieces
3 green chilies, slit
1/4 tsp turmeric powder
Salt to taste
1 cup grated coconut
1/4 tsp cumin seeds
2 tbsps fresh curds
2 tsps coconut oil
1/2 tsp mustard seeds
2 red chillies, broken in to bits
few curry leaves
1 tsp small onions, chopped
How to prepare Kumbalanga Moru Curry?
Grind the fresh grated coconut and cumin seeds to a fine smooth paste. Keep aside.
In a pan, put in the ash gourd pieces, slit green chillies, turmeric powder and salt to taste.
Add a cup of water to the pan, cover and cook till the ash gourd pieces are soft.
Mix the ground coconut paste and the beaten curds nicely.
Simmer the flame and add the coconut mixture to it. Cover and cook for a minute or two. Remove.
Heat oil in a fry pan, splutter mustard seeds. Add broken red chillies and curry leaves.
When the chillies get brown, add the chopped onions and fry them to a golden colour.
Open the lid of the pan and pour the tempering over the curry and mix well.
Cover and keep for 5-10 minutes.
Serve with plain rice and side dish like poriyal, upperi, thoran etc.