Kumbalanga Moru Curry | Kumbalanga Moru Kootan | Kumbalanga Pulissery | Kerala Style Kumbalanga Moru Kachiyathu | Onam Sadhya Recipes

So today's recipe is the quintessential yogurt based gravy that will feature atleast (often more than that) once a week in every Malayali's house :) It is none other than the 'Moru curry' or 'Moru Kachiyathu' or 'Moru Kootan' or 'Pulissery'.. The names are plenty. But the base is pretty much the same. A coconut paste and curd (yogurt) with or without veggies. I have already posted Pulissery and Chembu Kumbalanga Moru Kootan. This one is with only Kumbalanga (or Ash gourd/Elavan) and is more watery compared to the thicker Moru kootan. I make this with less sour curd as that is the way it is preferred here :) So let's see how this is made..

Recipe Source: Ma

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves : 3-4 persons

I Used:

Kumbalanga/Ash Gourd/White Gourd/Winter Melon	-	200 gm piece (1 cup after cutting to pieces)
Red Chilly powder	-	1 tbsp
Turmeric powder	-	1 tsp
Salt	-	As Needed
Curd	-	1 cup

To Grind:

Grated Coconut	-	A handful
Green Chilly Ginger	- -	2-3 nos An inch piece
Cumin seeds	-	½ tsp

To Temper:

Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Fenugreek/Uluva Asafoetida Shallots	- - -	½ tsp ½ tsp 6-8 nos
Turmeric powder	-	½ tsp
Curry leaves Salt	- -	1-2 sprigs As Needed

The Way:

1. Clean the kumbalanga/ash gourd by peeling/cutting off the skin and then discarding the middle portion (with seeds) as well. Then cut them also into bite sized pieces. 

2. Now in a pressure cooker, add the ash gourd (kumbalanga) pieces along with salt, turmeric powder and water (around 1 - 1.5 cups) and cook them for 2-3 whistles in  medium flame or till they are cooked

3. Grind together the items under 'To Grind' by adding a little (about 2 -3 tbsp) water and keep aside.

4. Beat the curd (in a mixie or using a whisk or spoon) so that it is liquidy with no lumps. You may also add water as required depending on the consistency of the curd 

5. Now heat the coconut oil in a kadai. Splutter the mustard seeds and fenugreek

6. Then add asafoetida, shallots, curry leaves, turmeric powder, salt and saute

7. Once the shallots turn slight brown, add the ground coconut paste and saute till the raw smell goes off. This may take around 3-4 minutes

8. Then add the boiled ash gourd pieces (along with the water) and give a stir. Allow it on medium flame for 1-2 minutes

9. Now simmer the flame to low. Add the curd and stir. Do not allow it to boil. Once the curd has mixed well with the coconut paste, remove immediately from flame 

Serve hot with kerala matta rice and a stir fry and a yummy non-veg dry side dish of your choice.

Notes:

• I make this with less sour curd (family preference) and is made a little watery and not thick

• You can add any veggies like colocassia (taro root/chembu) or elephant yam (chena) or raw banana (raw plantain)

Cheers,
Chitz