Kumbalanga curry also known as Moru kootan or Moru Kachiyathu, is a common dish prepared in every Malayalee household. It’s simple to make and is believed to have high nutritional benefits. It’s also a very popular dish made for Vishu or Onam sadhya, as it aids with digestion. This is a wonderful recipe made with ash gourd, yogurt, ground coconut and seasoned with cumin, mustard seeds and curry leaves.
Kumbalanga Moru Curry/ Ash Gourd Curry
Ingredients
- 2 1/2 cups Kumbalanga/ Ash gourd (diced)
- 1/2 tsp Turmeric powder
- 1/4 tsp Chilli powder
- 3/4 Water
- 1 cup Plain yogurt (sour)
- Salt to taste
For grinding
- 3/4 cup Grated coconut
- 3 Green chillies
- 3/4 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/4 cup Water
For tempering
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Turmeric powder
- 2 Dry red chillies
- 1 sprig Curry leaves
Instructions
- In a large pan, cook the peeled and diced ash gourd along with turmeric powder, chilli powder, salt and water until tender.
- While the ash gourd is cooking, grind grated coconut, green chillies, cumin, turmeric and water into a fine paste.
- Whisk the yogurt lightly and keep it aside. Once the ash gourd turns tender, turn the heat to the lowest setting and pour in the ground coconut mixture. Mix well and let it cook for a minute before pouring in the yogurt. Stir continuously for 2 minutes and remove from heat.
- Temper mustard seeds, fenugreek seeds, turmeric powder, dry red chillies and curry leaves in coconut oil and pour it over the curry. Mix gently and serve this delicious curry with steamed rice, pickle and pappadum.
