Ingredients:
2 cups kumbalanga / ash gourd
1/2 tsp + 1/4 tsp turmeric powder
1 1/2 cup yogurt
3/4 cup grated coconut
2 green chillies
2 shallots
1/2 tsp cumin seeds
small piece ginger
1 tbsp toor dal, soaked in little water
salt to taste
1 tsp mustard seeds
3 shallots, sliced
2-3 dry red chillies
1 sprig curry leaves
1/4 tsp asafoetida powder
1 1/2 tbsp coconut oil
Preparation:
- Peel and chop kumbalanga into small cubes.
- Beat well the yogurt using a whisk adding about 1/2 cup of water and keep it aside.
- Grind grated coconut with cumin seeds, green chillies, 2 shallots, 1/4 tsp turmeric powder, ginger and soaked toor dal to a paste. Keep it aside.
- In a pan, add the kumbalanga pieces and cook it adding 1/2 tsp turmeric powder, salt and 2 cups of water at medium flame.
- Then reduce the flame to low and add ground coconut paste and mix well. Adjust the salt and mix at low flame for 5 minutes till the raw taste is completely gone.
- Switch off the flame and when it cools, add beaten yogurt and mix well.
- Heat coconut oil in a pan and splutter mustard seeds. Add 3 sliced shallots, dry red chillies and curry leaves and fry till shallots turn brown. Add asafoetida powder and mix well.
- Add this seasoning to the mor kulambu and mix well. Serve with rice…
