Kumbalanga Moru Koottan / Ash Gourd in Yogurt Gravy (Kerala style)

Servings : 2
Preparation time: 10 mins 
Cooking time: 15 mins
Level : Moderate
Ingredients:

Ash Gourd 250 gm
Turmeric powder ¼ Tsp
Salt as req
Red chilli powder ½ Tsp
Water ½ Cup
Curd ¾ Cup
For grinding:
Coconut (Grated) ½ Cup
Cumin seeds ½ Tsp
Green chilli 2 nos
For tempering:
Coconut Oil 1 Tbsp
Mustard seeds ¼ Tsp
Fenugreek seeds ¼ Tsp
Curry leaves A stem
Dried red chilli 2 nos
Method :

1. Peel the skin of ash gourd and chop them into cubes.
2. In a pan add water, chopped ash gourd, turmeric powder, red chilli powder and salt. Place it
on medium heat and cook for 10 mins.
3. Grind the grated coconut with cumin seeds and green chillies by adding little water to a coarse paste.
4. Add the coconut paste to the ash gourd and mix wel. Cook further 5 more mins in low flames.
5. Turn off the heat and add the beaten curd and mix. Transfer to serving bowl.
6. For tadka take a small frying pan and heat oil. Add mustard seeds, fenugreek seeds,
dried red chillies and curry leaves respectively.
7. Pour the tadka on to the curry. Serve with steamed rice.

Notes:

This recipe can be used to make Yam, raw mangoes, raw plantain, pumpkin moru kootan.
I haven’t used curry leaves as I don’t get it here.
Adjust the quantity of curd according to the sourness.