KUMBLANGA MORU CURRY/ WINTER MELON / ASH GOURD WITH YOGHURT

KUMBLANGA MORU CURRY/ WINTER MELON / ASH GOURD WITH YOGHURT
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DifficultyBeginner
Prep Time35 minsCook Time10 minsTotal Time45 mins
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

1

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.

2

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.

3

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.

4

This mixture is added to the cooked vegetables

5

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.

6

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

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

1

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.

2

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.

3

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.

4

This mixture is added to the cooked vegetables

5

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.

6

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

Notes

KUMBLANGA MORU CURRY/ WINTER MELON / ASH GOURD WITH YOGHURT
IngredientsDirections

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