Name: Kumbalanga Pulissery/Moru Curry recipe by Sheena Omana Narayanan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: For Boiling :; Kumbalanga (White Pumpkin) - 1 1/2 cup; Green Chilli 2-3; Turmeric powder - 1 tsp; Yogurt - 1 cup; For Grinding:; Grated Coconut - 1/2 cup; Cumin seeds - 1 tsp; Small onions (madras onion) 2-3; Yoghurt - 1 tsp to grind; For Tempering :; Coconut Oil : 2 tbsp; Mustard Seeds 1/2 tsp; Dry Red chillies 2-3 (torn into pieces); Fenugreek powder /Methi a pinch; Few sprigs of curry leaves

ABOUT Kumbalanga Pulissery/Moru Curry RECIPE

Kumbalanga Pulissery/Moru Curry yet another type of Pulissery from Kerala cuisine. It is very common in all Malayalee's home; very easy and fast to make.

Ingredients Serving: 4

For Boiling :
Kumbalanga (White Pumpkin) - 1 1/2 cup
Green Chilli 2-3
Turmeric powder - 1 tsp
Yogurt - 1 cup
For Grinding:
Grated Coconut - 1/2 cup
Cumin seeds - 1 tsp
Small onions (madras onion) 2-3
Yoghurt - 1 tsp to grind
For Tempering :
Coconut Oil : 2 tbsp
Mustard Seeds 1/2 tsp
Dry Red chillies 2-3 (torn into pieces)
Fenugreek powder /Methi a pinch
Few sprigs of curry leaves

Instructions

Grind all ingredients listed under 'For Grind' to a paste.
Beat curd with a pinch of salt and mix it with the ground coconut paste. Keep it aside.
Peel and dice the kumbalanga in to bite size pieces. Cook kumbalanga with 3/4 cups of water, turmeric powder, green chilli and salt.
Once the kumbalanga is cooked well, add the coconut and curd paste. Keeping it on a low flame, bring the curry to a boil and immediately turn off the stove.
For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add red chillies, curry leaves and a pinch of fenugreek powder. Turn off the flame.
Let it stand for a minute and then pour into the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
Tasty Kumbalanga Moru Curry is ready. Serve hot with rice.

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