Name: Moru Curry with Kumbalanga
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium size Ash gourd(Kumbalanga); 1/2 cup Grated Coconut; 6 nos Shallots; 1 piece Ginger; 2 cups Buttermilk; to taste Salt; 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

Moru Curry with Kumbalanga

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.

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Prep Time 10

Cook Time 15

Total Time 25

Cuisine Kerala

Servings people

Ingredients

1 medium size Ash gourd(Kumbalanga)
1/2 cup Grated Coconut
6 nos Shallots
1 piece Ginger
2 cups Buttermilk
to taste Salt
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

Instructions

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

Notes

You can explore this dishMoru Curry (Step By Step Photos)
You can also visit Cherupayar Curry

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Moru Curry with Kumbalanga