Kumbalanga Moru Curry

Ingredients

• - 400g ash gourd buttermilk curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare ash gourd: Peel 250g kumbalanga (ash gourd / winter melon). Remove seeds and cut into 2-cm cubes.
2. Whisk buttermilk: Whisk 2 cups thick yogurt with 1 cup water until completely smooth. This is the moru (buttermilk) base.
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. Cook ash gourd: In a pan cook ash gourd with a little water, half tsp turmeric and salt until completely tender.
5. Add coconut paste: Add the coconut paste to the cooked ash gourd. Cook on medium heat 4-5 minutes.
6. Reduce heat to minimum: Lower heat completely before adding buttermilk.
7. Add whisked buttermilk: Add the buttermilk mixture. Stir continuously on very low heat 8 minutes until warm and slightly thickened. Never boil.
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. Pour tempering: Add tempering to the curry. Mix gently.
10. Serve: Adjust salt. Kumbalanga moru curry should be pale, creamy and cooling. Serve with steamed rice.