KUMBALANGA AND CHENA MORU CURRY/ASH GOURD AND ELEPHANT YAM CURD CURRY

KUMBALANGA AND CHENA MORU CURRY😋

Traditional Kerala Sadya style Moru Curry. Moru Curry is a common dish in every malayalee house hold. Varieties of moru curries are prepared in kerala, to name kumbalanga moru curry, chena moru curry, chembu moru curry, chakkakuru manga moru curry, and mambazha pulissery and kalan etc..

Well, talking about this recipe, this is one of my favourite that I tend to make often at home., Every time i eat this, This is a simple and tasty curry. This curry can be make quickly and easily. 

• Preparation Time :- 10 Minutes
• Cooking Time :- 15 Minutes
• Serves :- 4 

INGREDIENTS:-

• Ash gourd/ Kumbalanga : 1 and half cups( cut small pieces)
• Elephant Yam/ chena: 1 cup (cut small pieces)
• Turmeric Powder : 1/2 Teaspoon
• Red Chilly Powder: 1/4 Teaspoon
• Green Chilly : 4nos( slit length wise)
• Salt to Taste

GRIND TO PASTE

• Curd/Yogurt : 1 and half cups
• Coconut Grated : 1/2 cup
• Cumin seeds : 1/2 Teaspoon
• Garlic : 4 cloves
• Ginger : small Pieces 
• Curry Leaves :- 1 sprig
• Pepper : 2 Teaspoon

FOR TEMPERING

• Coconut Oil : 2 Table Spoon
• Mustard Seeds: 1/2 Teaspoon
• Dry Red Chillies: 3 (torn in to pieces)
• Fenugreek Seeds/ Methi: 1/2 Teaspoon
• Curry Leaves : 1 sprig

HOW TO MAKE KUMBALANGA AND CHENA MORU CURRY:-

1. Grind all ingredients except yogurt listed above" Grind to 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 and chena in to small pieces. Cook kumbalanga and chena with 3/4 cups of water, turmeric powder, chilly powder and salt .

3. Once the kumbalanga and chena 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. 

4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add fenugreek seeds , add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediatley cover with a lid, so that all the aroma stays in the curry.

 5. Tasty kumbalanga and chena moru curry is ready. Serve with rice and enjoy.

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