Name: KUMBLANGA MORU CURRY/ WINTER MELON / ASH GOURD WITH YOGHURT
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 3 servings
Ingredients: 250 g Kumblanga / Ash gourd – diced; 1 medium Onion – roughly chopped; 1 small Tomato – roughly chopped; ½ tsp Turmeric powder; 2 tbsp Water; Salt to taste; 7 grated Coconut; 1 inch piece Ginger – roughly chopped; 2 pods Garlic – roughly chopped; 2 roughly Green chili – chopped; 2 roughly Small onion – chopped; 2 cups Yoghurt; 2 Coconut oil; ½ tsp Mustard seeds; 1 Whole red chili; ½ tsp Uluva/Methi / Fenugreek seeds; 4 Curry leaves; Serve hot with steamed rice.

DifficultyBeginner

Prep Time35 minsCook Time10 minsTotal Time45 mins

The summer heat is rising in Dubai…. And as the temperature goes up, so does the consumption of yoghurt in my house… Moru Curry is simply beaten yoghurt that is tempered. It is an integral part of Kerala cuisine and there are as many varieties as the regions in the state of Kerala. The base is always yoghurt or sour curds and then different vegetables maybe added and thus the several varieties are born. This Moru Curry with Kumblanga i.e Winter melon or Ash Gourd (it goes by several names) is something I learnt from my mother-in-law. The combination of Ash Gourd, coconut and yoghurt is simply amazing… a bit tangy and a bit sweet. Always great as a simple, healthy, cooling meal…

Yields3 Servings

Ingredients

250 g Kumblanga / Ash gourd – diced

1 medium Onion – roughly chopped

1 small Tomato – roughly chopped

½ tsp Turmeric powder

2 tbsp Water

Salt to taste

For grinding

7 grated Coconut

1 inch piece Ginger – roughly chopped

2 pods Garlic – roughly chopped

2 roughly Green chili – chopped

2 roughly Small onion – chopped

2 cups Yoghurt

Tempering

2 Coconut oil

½ tsp Mustard seeds

1 Whole red chili

½ tsp Uluva/Methi / Fenugreek seeds

4 Curry leaves

Serve hot with steamed rice.

Directions

The Kumblanga / Ash Gourd is peeled and diced and cooked in a pressure cooker along with onion, tomato, turmeric powder and a bit of salt.

You can cook this in a regular closed pan as well but the cooking time will be longer as the gourd takes time to cook.

The coconut paste adds a beautiful flavor to this dish and also gives it thicker consistency. Grind coconut, ginger, garlic, green chili and small onion to a smooth paste. Add the yoghurt and grind again. Or you can beat the yoghurt with little water and salt and mix the two together. Traditionally, curds that are a bit sour are used for this curry, but regular yoghurt works just fine.

This mixture is added to the cooked vegetables

You have to be careful with the next step. Make sure this mixture is only heated well and does not reach a boil as it tends to curdle. Keep stirring on medium flame and as soon as you see bubbles forming, turn the gas off. Next comes the tempering.

Methi / Fenugreek seeds used in this tempering give it an excellent flavor. Moru Curry is best served with plain steamed rice.

Ingredients