Kumbalanga Moru Curry / Ash Gourd Moru Curry


Kumbalanga / Ash gourd – 500 gm diced

Turmeric powder – 1/4 tsp

Chilly powder – 1/4 tsp

Water – 1/2 cup

Salt – to taste

Curd – 1 cup beaten


For Grinding

Grated coconut – 1 cup

Green chillies – 4

Turmeric powder – 1/4 tsp

Cumin seeds – 1/2 tsp

Curd – 1/2 cup


For Seasoning

Coconut oil – 1 tbsp

Fenugreek seeds / Uluva – 1/8 tsp

Mustard seeds – 1/2 tsp

Small onions – 3 sliced

Dry red chillies – 3 broken, seeds removed

Curry leaves – 2 sprigs


Pressure cook the ash gourd along with turmeric powder, chilly powder, water and salt for 2 minutes on a low flame, after the first whistle.  Grind the mentioned ingredients to a fine paste and add to the cooked ash gourd.  Pour the curd into the curry and stir continuously.  When it starts to boil, switch off the flame.  Fry the mentioned ingredients in oil and pour over the curry.  Serve tasty ‘ Kumbalanga Moru Curry / Ash Gourd Moru  Curry’ with steamed rice, pickle and pappad.  Cheers!


Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.