Kumbalanga Mooru Curry

Recipe by
Total Time:
45 minutes
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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.

EXPLORE CATEGORIES