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Kumbalanga Mooru Curry

Recipe by
Total Time:
45 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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How to Make

  • 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.