Kumbalanga Pulissery/Moru Curry | How to make Kumbalanga Pulissery/Moru Curry

By Sheena Omana Narayanan  |  24th Sep 2016  |  
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  • Kumbalanga Pulissery/Moru Curry, How to make Kumbalanga Pulissery/Moru Curry
Kumbalanga Pulissery/Moru Curryby Sheena Omana Narayanan
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

35

0

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.

Kumbalanga Pulissery/Moru Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Kumbalanga Pulissery/Moru Curry by Sheena Omana Narayanan will definitely help you in its preparation. The Kumbalanga Pulissery/Moru Curry can be prepared within 10 minutes. The time taken for cooking Kumbalanga Pulissery/Moru Curry is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Kumbalanga Pulissery/Moru Curry step by step. The detailed explanation makes Kumbalanga Pulissery/Moru Curry so simple and easy that even beginners can try it out. The recipe for Kumbalanga Pulissery/Moru Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kumbalanga Pulissery/Moru Curry from BetterButter.

Kumbalanga Pulissery/Moru Curry

Ingredients to make Kumbalanga Pulissery/Moru Curry

  • 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

How to make Kumbalanga Pulissery/Moru Curry

  1. Grind all ingredients listed under 'For Grind' to a paste.
  2. Beat curd with a pinch of salt and mix it with the ground coconut paste. Keep it aside.
  3. Peel and dice the kumbalanga in to bite size pieces. Cook kumbalanga with 3/4 cups of water, turmeric powder, green chilli and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Tasty Kumbalanga Moru Curry is ready. Serve hot with rice.

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