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

Kumbalanga Pachadi | Winter Melon Pachadi | Ash Gourd Pachadi | Kerala Onam Sadhya Recipes

How are you beating the heat this year? This year (as I might have kept mentioning in my earlier posts as well ;)) it is slightly overwhelming for me. I am doing all that I can to keep hydrated as much as possible. While summer is fun with all the fruits and popsicles and cold treats and ice creams, it is also very difficult to have as well as cook a full fledged course. All you can think of is to eat watermelons and gulp down glasses of spiced buttermilk. But one has to eat as well right :D So I make many sorts of pachadi as well as it is light and also cold and very easy to make. Doesn't make life difficult in kitchen. You must have understood that by now, coz just last week I posted Vazhaithandu pachadi :D So this pachadi too fits the bill.. It is cold and refreshing with a stir fry and some matta rice :) Isn't it ! So let's see how to make this easy pachadi.

My other pachadi recipes are..

Beetroot Pachadi

Pineapple Pachadi

Mampazha Pachadi | Pazhutha Manga Pachadi

Vazhathandu Pachadi | Banana Stem Raita

Vellarikka Pachadi | Cucumber Pachadi

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons

I Used:

Kumbalanga/Winter Melon/Ash gourd	-	A heaped ¾ cup
Green Chilly	-	2 nos - slit
Water	-	½ cup
Salt	-	As Needed

To Grind:

Grated Coconut	-	A heaped ¼ cup
Mustard Curd	- -	½ tsp 1 cup

To Temper:

Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs

The Way:

1. In a saucepan take the cubed kumbalanga (winter melon/ash gourd), slit green chilly & salt along with ½ cup water & cook them over medium flame

2. Meanwhile grind together grated coconut and mustard. When they are ground well add curd & give another pulse or two so that the curd is mixed well

3. When the kumbalanga is cooked well, check if there is too much water. If then keep only about 1/4 cup and discard the rest. If there is too much water, the pachadi will turn too runny

4. Now add the ground coconut mixture & stir well.  Make sure the flame is very low & it does not boil. This may take about a minute or two. Once mixed well, remove from flame. Do not allow it to boil much, else the curd will curdle

5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve

Notes:

• Can add ½ tsp cumin seeds and/or a ½ inch piece ginger also while grinding. Since my family does not prefer them I do not add

Cheers,

Chitz