Kumbalanga Moru Curry

Kumbalanga Moru Curry

A tasty & easy main curry (without coconut paste), goes well with rice !!!

Serves: 3

You will need

250 g kumabalanga (ash gourd / kuvvale), peel off the skin and cut into cubes

2 green chillies, slit lengthwise

½ teaspoon salt

¾ cup (150 ml) water

200 ml butter milk

For seasoning:

1 teaspoon oil

½ teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

4 curry leaves

1 dried red chilli, broken into 2

Method

In a wide bowl, boil kumbalanga pieces with slit green chillies, salt and ¾ cup water. Cover with a lid and cook until tender / done. Switch off the heat. Keep aside to cool for half an hour.

Add butter milk and stir well.

For seasoning:

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, curry leaves and broken red chilli. Saute for 2 minute on a low heat until fragrant and crisp. Pour the seasoning over moru curry and serve with rice.