Moru Curry with Kumbalanga is a common dish in every Malayalee household. Varieties of moru curries are prepared in Kerala, to name few Chembu morozhichu koottan, Chena moru curry, Chakkakuru moru curry, etc. Keralites love to have this curry along with white rice. In some places its also known as “Kaalan” This is one of the important dish as part of the Onam Sadya. It is also known as Kumbalanga Pulissery. Pulissery is a very common side dish with rice for normal Kerala lunch. it is a very simple preparation, with Kumbalanga, ground coconut and curd with some tempering. It is a great accompaniment for rice and very healthy too. Kumbalanga is very nutritious and has many health benefits. Enjoy the Moru Curry with Kumbalanga.
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.
When Kumbalanga pieces are cooked properly, add the Coconut paste and boil the mix for another about 2 – 3 minutes.
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 keep it aside.
Heat 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.