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Saturday, 12 March 2016

Kumbalanga Moru Curry


Kumbalanga moru curry- Another traditional mouth-watering recipe from God’s own country.

Moru curry is a curd based dish seasoned with coconut. Traditional seasoning with mustard seeds and curry leaves gives additional glance to this dish. Moru curry can be made with different veggies; vellarikka moru curry, pineapple moru curry, chena moru curry are some of them. I am sharing the basic recipe here, you can use any vegetable of your choice.



 Kumbalanga moru curry recipe


Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Kerala
Preparation time: 10 minutes| Cooking time: 15 minutes | Total time: 25 minutes

Ingredients

  • 1 cup winter melon or kumbalanga
  • 1 1/2 cup sour curd / yogurt
  • A pinch of sugar (optional)
To grind
  • 1/2 cup coconut
  • 3 green chilies
  • 6 pepper corns
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin seeds / jeera

For seasoning

  • 2 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 whole dried red chilies
  • 1 spring curry leaves

Direction of preparation of kumbalanga moru curry recipe

  1. Cut winter melon into medium sized pieces and cook with turmeric powder, salt and 3/4 cup of water. Cook covered on low medium flame until the pieces became soft.
  2. Meanwhile, grind coconut to a fine paste with green chilies, pepper corns, turmeric powder, and cumin seeds with 1/2 cup water.                                                                 
  3. When the winter melon became soft, add ground coconut paste and cook covered on low medium flame for few minutes or till the raw smell of coconut goes.                    
  4. Add curd and sugar immediately switch off the stove.                                                  
  5. For seasoning, heat oil in another pan, crackle mustard seeds and saute fenugreek seeds till a nice aroma start releasing, then add red chilies and curry leaves, saute on medium flame for one minute. Pour it to the curry.                                                        
  6. Keep it close it for at least one hour. It taste good on next day.



Let us go to the step by step preparation of kumbalanga moru curry recipe

  1. Cut winter melon into medium sized pieces and cook with turmeric powder, salt and 3/4 cup water. Cook covered on low medium flame until the pieces became soft.
  2. Meanwhile, grind coconut to a fine paste with green chilies, pepper corns, turmeric powder, and cumin seeds with 1/2 cup water.
  3. When the winter melon became soft, add ground coconut paste and cook covered on low medium flame for few minutes or till the raw smell of coconut goes.
  4. Add curd and sugar, mix well and immediately switch off the stove.
  5. For seasoning, heat oil in another pan, crackle mustard seeds and saute fenugreek seeds till a nice aroma start releasing, then add red chilies and curry leaves, saute on medium flame for one minute. Pour it to the curry.
  6. Keep it close it for at least one hour. It taste good on next day.

My Notes On Kumbalanga Moru Curry

  1. I used sugar to balance the sour taste of curd.
  2. Also if your curd is not sour and a small piece of raw mango in order to introduce sour taste.



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