Monday, 11 April 2016

Ash gourd Mor Curry / Kumbalanga Moru Curry

Kumbalanga (in Malayalam), Poosanikai (in Tamil) and Ashourd (in English) is a one of the best suitable vegetable to prepare this curry.  This gravy can also be prepared using vellari(Indian cucumber).  Moru curry is nothing but seasoned buttermilk.

It is one one of the popular dishes of Kerala; usually served during all traditional feast like ona sadhya, vishu etc.

15 min
30 mins
Recipe for Ash gourd / Kumbalanga Moru Curry
Recipe type: Main course

Cuisine: Kerala

Serves: 3 to 4(approximately)

Ashgourd - 1½ to 2 cups
Buttermilk - 2 cups (yogurt / thick curd - 1 cup + water 1 to 1½ cup)

Turmeric powder - ¼ tsp
Salt - to taste

To Grind:

Cumin seeds – ½ tsp
Coconut - ½ cup
Green chillies – 2

For seasoning:

Mustard seeds –½ tsp
Fenugreek seeds - ¼ tsp
Red chilly - 1
Curry leaves – 1 sprig

Coconut oil - 2 tsp

Wash, peel and remove the seeds.  Cut ash gourd into bite sized cubes and keep aside.

Grind the coconut, green chillies and cumin seeds into a fine paste by adding water; keep aside.

Take a pan; add the cubed ash gourd along with little water, turmeric powder and salt.

Close the pan with the lid and allow to cook till it become soft.

Add the coconut paste into the cooked ash gourd and mix well.  Close the pan with the lid and allow to cook till the raw smell goes(it will take 3 to 5 minutes only)
 Add the the buttermilk into the ash gourd coconut mixture and give it a mix, Immediately switch off the gas.
Heat oil in a pan, season it with mustard seeds, fenugreek seeds, red chilly and curry leaves. Once it crackles, pour over the ashgourd buttermilk curry.
Mix well and serve.

Enjoy this Moru Curry with Rice!

1 comment:

  1. Yummy moru curry... My all time favourite moru curry with kumbalanga..


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