Name: Kumblenga Moru curry ( White Pumpkin kadhi in Kerala style) recipe by Sheena Omana Narayanan at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: Curd- 1 cup beaten nicely and reduce the consistency to little medium thick, if you want you can add little water; White Pumpkin - 1/2 cup cut in cubes; Water- 1 cup; Turmeric- 1 tsp; Green Chillies- 2 nos slit long; Salt- As per your taste; For tempering:-; Coconut oil- 1 tsp; Mustard seeds- 1 tsp; Cumin Seeds- 1 tsp; Shallots- 2-3 cut in roundels; Dry Red chillies- 2 nos break in 2 pieces; Curry leaves- few sprigs; Fenugreek Powder- 1 tsp; hing- a pinch; Coriander leaves- 1 tbsp( optional)

ABOUT Kumblenga Moru curry ( White Pumpkin kadhi in Kerala style) RECIPE

Kumblenga ( White Pumpkin), moru curry ( tempered curd gravy) in Kerala style. Normally in Kerala we make different types of curry based of Curd but this is bit different, I have made this curry in my own way which is very simple and easy and can make any time at home while you are confused making any curry on daily basis. Kumblenga moru curry( White pumpkin kadhi in Kerala style) Try this simple recipe when u have no time to make full fledge curry. TO make this recipe u just need curd and ingredients from tempering.You want to add vegetables or not its of your choice, you can make this recipe without any vegetables and just with curd. In north indian people add gramflour while making kadhi which might cause gastric and acidity problem for many. But this recipe of curd not only cools your abdomen this also satisfy your taste and hunger.

Ingredients Serving: 2

Curd- 1 cup beaten nicely and reduce the consistency to little medium thick, if you want you can add little water
White Pumpkin - 1/2 cup cut in cubes
Water- 1 cup
Turmeric- 1 tsp
Green Chillies- 2 nos slit long
Salt- As per your taste
For tempering:-
Coconut oil- 1 tsp
Mustard seeds- 1 tsp
Cumin Seeds- 1 tsp
Shallots- 2-3 cut in roundels
Dry Red chillies- 2 nos break in 2 pieces
Curry leaves- few sprigs
Fenugreek Powder- 1 tsp
hing- a pinch
Coriander leaves- 1 tbsp( optional)

Instructions

Take deep port and add white pumpkin pieces,water, turmeric, greenchillies and salt. Allow it to boil and let it cook until pumpkin pieces is well cooked.
Once done remove from stove and set aside and allow it to cool only 70 %.
Now take beaten curd and add cooked pumpkin pieces and salt in to it, mix well.
Pour this mix in one kadai and cook this gravy for 2 mins stirring continuously. Cook in slow flame orelse curd will start curdling. Add fenugreek powder at this stage and mix well.
Heat oil in pan add mustard seeds, cumin seeds allow it to splutter add onion, red chillies, hing and curry leaves add pinch of turmeric powder.
Pour this tempering on curd gravy and serve with steam rice

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