Kumbalanga Moru Curry
A tasty & easy main curry (without coconut paste), goes well with rice !!!
You will need
250 g kumabalanga (ash gourd / kuvvale), peel off the skin and cut into cubes
2 green chillies, slit lengthwise
½ teaspoon salt
¾ cup (150 ml) water
200 ml butter milk
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
4 curry leaves
1 dried red chilli, broken into 2
In a wide bowl, boil kumbalanga pieces with slit green chillies, salt and ¾ cup water. Cover with a lid and cook until tender / done. Switch off the heat. Keep aside to cool for half an hour.
Add butter milk and stir well.
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, curry leaves and broken red chilli. Saute for 2 minute on a low heat until fragrant and crisp. Pour the seasoning over moru curry and serve with rice.