Ingredients

• Stage 1:
• Lauki – 200 grams
• Water – 400 ml
• Salt – to taste
• Stage 2:
• Mooru Kumbalanga Curry
• Low Fat Yoghurt – 500 ml
• Lukewarm Water – 200 ml
• Turmeric – ¼ tsp
• Red Chilli Powder – a pinch
• Salt – to taste
• To Grind:
• Desiccated Coconut – 1/3 cup
• Green Chillies – 2 nos
• Shallots – 1
• Boiling Water – 100ml
• Tempering:
• Oil – 1 tbsp
• Mustard Seeds – ¼ tsp
• Curry Leaves – 2 sprigs
• Dried Red Chilli – 3 nos
• Shallots – 3 nos

How to Make Kumbalanga Mooru Curry

• Peel, wash, de-seed and cut the melon into 1X1 inch cubes.
• Peel, wash and slice the shallots finely.
• Taken all ingredients under ‘to grind‘, leave it to cool. (Adding the boiling water, helps soften and it gets absorbed by the coconut). Grind to a smooth paste.
• Mix all ingredients under Stage 2 and leave it aside till needed.
• Take all ingredients under Stage 1 and bring to boil. Simmer on medium flame for about 20 minutes till almost all water is absorbed.
• In a non-stick kadai, heat Oil. Add Mustard Seeds and allow to splutter.
• Add Curry Leaves and broken dried Red Chilli, stir for 30 seconds till the curry leaves curl.
• Add shallots and sauté for 3-4 minutes.
• Add the coconut ground paste and cook for 3 minutes.
• Add the cooked melon cubes, mix well.
• Reduce flame to low, pour in the yoghurt mix and stir constantly.
• Allow to warm for about 2-3 minutes, while constantly stirring. Remove from flame and transfer immediately to a serving bowl, because the heat from the pan is enough to curdle the yoghurt.