Kumbalanga / Ash Gourd Moru Curry

Trying to recapture a favorite moru curry that my amma prepares, that i used to love having with some fish fry and rice. It's a lovely combination of flavors. Every time i buy Ash gourd, i call up my amma to ask for all the ingredients she puts in, for that special taste. Then i forget the ingredients, the next time i buy a Kumbalam. So this time i thought it's best to blog this recipe and save it. Green chili adds special taste to this moru curry.Here is a moru curry i grew up having and hopefully anyone trying this recipe enjoys it too.

Ingredients

2 cups - Kumbalanga, diced to small pieces

1/2 tsp - Turmeric powder

1/4 tsp - Red chili powder

Salt to taste

Grind to a paste

3/4 cup - Freshly grated coconut

6 to 8 - Indian green chili ( or as to taste )

1/4 tsp - Jeera /cumin seeds

1 cup - Thick creamy & sour yogurt

Seasoning

1 tsp - Mustard seeds

1/2 tsp - Fenugreek /Uluva/ methi seeds

4 to 5 - Dry red chili

3 to 4 sprigs - Curry leaves

Method

1 ) In an utensil, bring to a boil about 1.5 cup water. Add kumbalam pieces, turmeric, chili powder and salt to taste. Cook on medium heat till the pieces are cooked.

2 ) Grind coconut, green chili and jeera in a blender. Then add curd and grind to a smooth paste.

3 ) Add the ground paste / mixture to the cooked pumpkin. Adjust salt to taste. Bring the curry- just to a boil and immediately turn off the stove.

4 ) Heat a pan with sesame oil. Add mustard and fenugreek seeds. Let the mustard pop and fenugreek seeds brown. Once done, add dry chili, curry leaves and fry lightly. Pour this seasoning over the moru curry and immediately close with a lid so that all the aroma stays in the curry.

Serve hot with rice, pappad and fish fry.