Yet another traditional Kerala Sadya Style Pulissery or Moru Curry. Moru Curry is a common dish in every Malayalee household. Varieties of moru curries are prepared in Kerala, to name few Kumbalanga moru curry, Chembu morozhichu koottan, Chena moru curry, Chakkakuru moru curry, etc…
Well, talking about this recipe, this is one of my favorite that I tend to make often at home, all including my kids, appreciate this moru curry very much. Every time I eat this, it reminds me of my cousin ‘P’. She is a ardent fan of kumbalanga moru curry 🙂 So here is a recipe dedicated to ‘P’ and to you all. This is such a simple recipe but exceptionally tasty, which can be made quickly and easily.
Off to the recipe now…
Kumbalanga Moru Curry Recipe | Kumbalanga Pulisseri Recipe | Ash Gourd in Yogurt Curry Recipe
Preparation Time : 10 mins
Cooking time : 15 mins
Serves : 4
Ingredients :
Ashgourd / Kumbalanga : 1 1/2 cups / 250 gms (diced to small pieces)
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1/4 tsp
Green Chilly : 2 nos (slit lengthwise)
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1/4 tsp
Green Chilly : 2 nos (slit lengthwise)
Salt to taste
Grind to a Paste:
Sour Curd / Yogurt : 1 1/2 cups
Coconut Grated : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chillies : 4 (chopped)
Parboiled Rice : 1 tsp (soaked in water for 15 minutes and drained) – Optional
Parboiled Rice : 1 tsp (soaked in water for 15 minutes and drained) – Optional
For Tempering :
Coconut Oil : 2 tbsp
Mustard Seeds : 1/2 tsp
Dry Red chillies : 2-3 (torn into pieces)
Fenugreek Seeds /Methi : 1/2 tsp
Curry Leaves : 2 sprig
How to make Kumbalanga Moru Curry | Kumbalanga Pulissery :
1. Grind all ingredients except yogurt listed above” Grind to a paste ” into a fine paste. Beat curd with a pinch of salt and mix it with the grounded coconut paste. Keep it aside.
2. Peel and dice the kumbalanga /ashgourd into small pieces. Cook ashgourd /kumbalanga with 3/4 cups of water, turmeric powder, chilly powder and salt. (Note : Ashgourd /Kumbalanga cooks quickly and hence ensure not to overcook it. Cook it over a low flame, it takes 10 minutes approx)
3. Once the ashgourd /kumbalanga is cooked well add the coconut and curd paste to this and keep it in low flame ; Bring the curry- just to a boil and immediately turn off the stove. (Note : Take care not over boil the curry.)
4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
3. Once the ashgourd /kumbalanga is cooked well add the coconut and curd paste to this and keep it in low flame ; Bring the curry- just to a boil and immediately turn off the stove. (Note : Take care not over boil the curry.)
4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
5. Tasty Kumbalaga Moru Curry is ready.Serve with rice and enjoy!
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Well, your article was really nice and easy to prepare. I had also done the same Moru Kootan Recipe in my style of preparation and please look at my recipe also, Sure you will like it. Check out my recipe https://www.hungryforever.com/moru-kootan-recipe/
Hi Ani, They add special kind of flavor and acts as a food stabilizer, i believe. Hope this helps!
i like moru curry very much.. but i want to know why we are adding fenugreek seeds into this curry since it will taste bitter when we bite it? awaiting your reply…
Hi Bibin, So good to have you here at kothiyavunu…I agree with you kurka thoranum, mathi varthathum, moru curry-yum..Oh those are to-die-for combo!:) Hope to see you around more!
Best,
Sangeetha
we use velarikka , pappaya instead of kumblanga ithinte kude alpam kurka thoranum oru mathi varthathum kudi undenkil adi poli
Thanks everyone for the feedback 🙂 Really appreciate it.
Cheers!
Sangeetha
Yum, lipsmacking!
My fav too.. Can have it anytime.. Just rice & this and maanga acharu will do for me 🙂
Thanks ALL for dropping by and leaving some encouraging words.
Cheers!
Sangeetha
Thank you Anusha! Please try it sometime and I do hope you like it.
Happy cooking!
Sangeetha
Wat a pleasant and seriously irresistible colour,curry makes me drool.
If I had an easy access to your pulisery, I would have immediately cooked some steamed rice for myself & poured lots of this curry over it & may be finished it all! Delicious clicks 🙂
looks so delectable!
very nice and yummy moru….nice clicks
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Loving the simplicity of this curry. Nice one
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Wonderful…we prepare almost the same and i simply love it…we use chembu mainly…
i love this curry. I mean,i can eat it all day. And it looks like this is the authentic Kerala version. My version is slightly different but if its got yogurt in it, i m surely gonna try
moru curry looks wonderful