Kumbalanga Moru Curry

Method

1. 1

   Prepare ash gourd: Peel 250g kumbalanga (ash gourd / winter melon). Remove seeds and cut into 2-cm cubes.

2. 2

   Whisk buttermilk: Whisk 2 cups thick yogurt with 1 cup water until completely smooth. This is the moru (buttermilk) base.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and a small piece of turmeric with water to a smooth paste.

4. 4

   Cook ash gourd: In a pan cook ash gourd with a little water, half tsp turmeric and salt until completely tender.

5. 5

   Add coconut paste: Add the coconut paste to the cooked ash gourd. Cook on medium heat 4-5 minutes.

6. 6

   Reduce heat to minimum: Lower heat completely before adding buttermilk.

7. 7

   Add whisked buttermilk: Add the buttermilk mixture. Stir continuously on very low heat 8 minutes until warm and slightly thickened. Never boil.

8. 8

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

9. 9

   Pour tempering: Add tempering to the curry. Mix gently.

10. 10

    Serve: Adjust salt. Kumbalanga moru curry should be pale, creamy and cooling. Serve with steamed rice.